Skip to main content
OpenTrials
Recruiting

NCT Number: NCT06568497

Dairy and Vegan Cheese: Effect on Satiety and Blood Glucose

The project will consist of two studies. One study will explore the satiating properties of dairy cheese and its dairy-free substitute when consumed ad libidum, and another study will investigate their effects on postprandial glycemia. Both studies will involve healthy young adults. The secondary outcomes of these studies will be food sensory characteristics, diet-induced thermogenesis, subjective feeling of fatigue and energy, gastrointestinal comfort level, and food intake. The proposed project results will help to better understand the health properties of the cheese and its dairy-free substitute.

Recruiting

Interested in participating?

Request Info

Key information

Conditions

Blood Glucose Satiety Response

Age range

19 year–35 year

Sex eligibility

All sexes

Study type

Interventional

Phase

Not applicable

Primary location

Mount Saint Vincent University

Halifax, Nova Scotia, B3M 2J6, Canada

Location status: Recruiting

Location contact

Bohdan Luhovyy, PhD

CONTACT

[email protected]

902-457-6256

Who can participate

Healthy volunteers accepted: Yes

Only the study team can determine whether someone qualifies for participation.

Inclusion criteria

  • Young healthy adults

Exclusion criteria

  • Breakfast skipper
  • Smoker (including e-cigarettes) / cannabis consumer
  • Be underweight, overweight or obese
  • Have chronic diseases, including diabetes
  • Taking certain medication
  • Have lactose intolerance, food allergies or gastrointestinal disorders (e.g., irritable bowel syndrome, or others).

Treatment and study plan

Food

Other

Food

Primary outcomes

  1. Blood glucose

    Time frame: 0-120 minutes

    The concentrations of blood glucose

  2. Insulin

    Time frame: 0-120 minutes

    The concentrations of insulin

  3. Satiety

    Time frame: 0-120 minutes

    The components of average subjective appetite including desire to eat, hunger, fullness, and a prospective food consumption measured with 100mm visual analogue scales.

  4. Food intake

    Time frame: 0 minutes, 120 minutes

    Energy intake with an ad libitum meal at 120 minutes

Secondary outcomes

  1. Energy and Fatigue

    Time frame: 0-120 minutes

    Subjective perception of feeling energetic and fatigue

  2. Gastrointestinal comfort

    Time frame: 0-120 minutes

    The subjective feeling of wellness and gastrointestinal discomfort parameters including the feeling of nausea, stomach cramps, flatulency, diarrhea and a subjective feeling of wellness, each measured with 100mm visual analogue scales.

  3. Diet-induced thermogenesis

    Time frame: 0-120 minutes

    Indirect calorimetry

  4. Sensory characteristics

    Time frame: 0 minutes, 120 minutes

    The perception of pleasantness of the treatments (0 minutes) and a test meal (at 120 minutes) will be measured with 9-point hedonic and 100mm visual analogue scales.

Study contacts

Contact information is provided by the study sponsor or research team.

Bohdan Luhovyy, PhD

CONTACT

[email protected]

902221380

Sponsors and collaborators

Lead sponsor

Mount Saint Vincent University

Other

Collaborators

  • Dairy Farmers of Canada

Registry information

Official study title

Sensory, Satiating and Glycaemic Characteristics of Cheese and Non-dairy Alternative Products to Cheese

Important dates

Study start
2024
Primary completion
2025
Study completion
2025
First posted
Aug 23, 2024
Registry last updated
Aug 29, 2025

OpenTrials presents study information sourced from ClinicalTrials.gov. The official registry record should be consulted for the latest information.

View the official ClinicalTrials.gov record (opens in a new tab)

This listing is for discovery and informational purposes only. It is not medical advice, does not guarantee that a study is recruiting, and does not determine eligibility. Contact the study team and a qualified healthcare professional when considering participation.

Related clinical trials

Published trials that share one or more normalized conditions with this study.