Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
| Name | Class |
|---|---|
| Dairy Farmers of Canada | OTHER |
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
This study investigates the effects of commercially-available dairy (1% cow's milk and yogurt beverage) and non-dairy alternatives (almond and soy beverages) on satiety and post-meal blood glucose. Each participant will receive every treatment in this crossover design study.
Regular consumption of dairy is associated with better body composition and lower incidences of type 2 diabetes and obesity. This may be due to dairy's ability to increase satiety and decrease post-prandial glycemia. However, most clinical studies have only investigated isolated dairy proteins (whey and casein) and the effects of whole dairy products remains unclear. Additionally, as non-dairy alternatives are becoming more popular there is interest to see if they can elicit similar benefits as dairy. Therefore, this study will test the effects of commercially-available dairy and non-dairy beverages when consumed with cereal at breakfast time.
Thirty healthy young males and females (20-30 years, BMI 20.0-24.9 kg/m2) will be recruited for the randomized, unblinded, crossover study. Participants will fast overnight, and at baseline will consume 250 mL of 1% milk, soy beverage, almond beverage, yogurt beverage, or water with 54 g of Cheerios cereal. At 0 (baseline), 15, 30, 45, 60, 75, 90, 120 minutes (pre-meal period) 140, and 170 minutes (post-meal period) blood will be collected for glucose analysis and subjective appetite ratings completed. Insulin will be analyzed every 30 minutes and for the last two timepoints. Between 120-140 minutes, an ad libitum lunch will be provided to assess food intake.
Not provided
Not provided
Not provided
Not provided
| Label | Type | Description | Intervention Names |
|---|---|---|---|
| 1% M.F. Milk and Breakfast Cereal | Experimental | Breakfast meal: 250 ml 1% M.F. Milk, 54 g Cheerios breakfast cereal, 100 mL water |
|
| Yogurt Beverage and Breakfast Cereal | Experimental | Breakfast meal: 250 ml Yogurt Beverage, 54 g Cheerios breakfast cereal, 100 mL water |
|
| Soy Beverage and Breakfast Cereal | Experimental | Breakfast meal: 250 ml Soy Beverage, 54 g Cheerios breakfast cereal, 100 mL water |
|
| Almond Beverage and Breakfast Cereal | Experimental | Breakfast meal: 250 ml Almond Beverage, 54 g Cheerios breakfast cereal, 100 mL water |
|
| Water (control) and Breakfast Cereal | Experimental | Breakfast meal: 250 ml Water, 54 g Cheerios breakfast cereal, 100 mL water |
|
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| 1% M.F. Milk | Other |
|
| |
| Measure | Description | Time Frame |
|---|---|---|
| Blood Glucose | Blood glucose (mmol/L) is measured using finger prick capillary blood samples | 0-170 minutes |
| Subjective Appetite | Subjective appetite ratings are obtained from four 100 mm visual analogue scale (VAS) questions assessing "Desire to Eat", "Hunger", "Fullness" and "Prospective Food Consumption". The average of all four VAS is calculated to obtain the average appetite score for statistical analysis | 0-170 minutes |
| Measure | Description | Time Frame |
|---|---|---|
| Insulin | Blood insulin (μU/mL) is measured using finger prick capillary blood samples | 0-170 minutes |
| Food Intake | Food at an ad libitum pizza lunch will be weighed to determine food intake based on nutrition information provided by the pizza manufacturer |
Not provided
Inclusion Criteria:
Exclusion Criteria:
Not provided
Not provided
Not provided
Not provided
Not provided
| Name | Affiliation | Role |
|---|---|---|
| G. Harvey Anderson, Ph.D. | Department of Nutritional Sciences, University of Toronto | Principal Investigator |
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| Department of Nutritional Sciences, FitzGerald Building | Toronto | Ontario | M5S 3E2 | Canada |
Not provided
| ID | Term |
|---|---|
| D003920 | Diabetes Mellitus |
| D009765 | Obesity |
| ID | Term |
|---|---|
| D044882 | Glucose Metabolism Disorders |
| D008659 | Metabolic Diseases |
| D009750 | Nutritional and Metabolic Diseases |
| D004700 | Endocrine System Diseases |
Not provided
Not provided
| ID | Term |
|---|---|
| D008892 | Milk |
| D041942 | Soy Milk |
| D014867 | Water |
| ID | Term |
|---|---|
| D001628 | Beverages |
| D000066888 | Diet, Food, and Nutrition |
| D010829 | Physiological Phenomena |
| D003611 | Dairy Products |
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
| Yogurt Beverage |
| Other |
|
|
| Soy Beverage | Other |
|
|
| Almond Beverage | Other |
|
|
| Water | Other |
|
|
| Breakfast cereal | Other |
|
|
| 120-140 minutes |
| D050177 | Overweight |
| D044343 | Overnutrition |
| D009748 | Nutrition Disorders |
| D001835 | Body Weight |
| D012816 | Signs and Symptoms |
| D013568 | Pathological Conditions, Signs and Symptoms |
| D005502 |
| Food |
| D019602 | Food and Beverages |
| D041941 | Milk Substitutes |
| D045730 | Soy Foods |
| D000067075 | Vegetable Products |
| D014675 | Vegetables |
| D006878 | Hydroxides |
| D000468 | Alkalies |
| D007287 | Inorganic Chemicals |
| D000838 | Anions |
| D007477 | Ions |
| D004573 | Electrolytes |
| D010087 | Oxides |
| D017601 | Oxygen Compounds |