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| Name | Class |
|---|---|
| University of Toronto | OTHER |
| Dairy Farmers of Canada | OTHER |
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The effects of dairy-free products consumed with a breakfast meal on food intake and glycaemic regulation remain unexplored. It is known that dairy products are an excellent source of protein, low glycaemic sugar lactose, calcium, and vitamin D. In our recent study the consumption of a dairy snack with high protein content resulted in reduced blood glucose response compared to non-dairy snack with the similar amount of available carbohydrate. The investigators hypothesize that the ad libitum intake of breakfast cereals served with a high-protein fermented dairy product will result in reduced and sustained blood glucose response compared to non-dairy control. The objective of this study is to investigate how dairy and non-dairy cultured products used as carriers for breakfast granola cereals and consumed ad libitum affect short-term food intake, satiety, and glycaemia within two hours.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Breakfast meal with granola cereal and cultured dairy | Experimental |
| |
| Breakfast meal with granola cereal and cultured non-dairy | Experimental |
| |
| Water | Experimental | Energy-free control |
|
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Food | Other | The intervention represents a breakfast meal (cereals with cultured products) or breakfast skipping (water control) |
|
| Measure | Description | Time Frame |
|---|---|---|
| Postprandial blood glucose concentration | The concentration of blood glucose in venous blood after the ad libitum breakfast meal or water control. | 0-120 minutes |
| Subjective feeling of appetite | The subjective assessment of appetite parameters including desire to eat, fullness, hunger and a prospectiove food consumption measured with 100 mm Visual Analogue Scales with two opposite statements at each end (e.g., for the hunger scale, 0 mm means not hungry at all, and 100 mm means very hungry). | 0-120 minutes |
| Ad libitum food intake | The amount of energy (kcal) consumed ad libitum with the breakfast meal or water control and with the test meal (pizza lunch) two hour later. | 0-120 minutes |
| Measure | Description | Time Frame |
|---|---|---|
| Circulatory insulin concentration | The concentration of insulin in blood | 0-120 minutes |
| Subjective feeling of physical comfort | The subjective assessment of wellness and gastrointestinal symptoms including feeling of nausea, diarrhoea, flatulence and other parameters measured with 100 mm Visual Analogue Scales with two opposite statements at each end. |
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Inclusion Criteria:
Exclusion Criteria:
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| Name | Affiliation | Role |
|---|---|---|
| Bohdan Luhovyy, PhD | Mount Saint Vincent University | Principal Investigator |
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| Mount Saint Vincent University | Halifax | Nova Scotia | B3M 2J6 | Canada |
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| ID | Term |
|---|---|
| D005502 | Food |
| ID | Term |
|---|---|
| D000066888 | Diet, Food, and Nutrition |
| D010829 | Physiological Phenomena |
| D019602 | Food and Beverages |
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The participants were blinded and could not distinguish the breakfast cereals made with Greek yogurt or with cultured coconut product. The taste and flavour in both treatments was similar due to added blueberry flavouring.
| 0-120 minutes |
| Subjective feeling of food palatability (pleasantness) | The pleasantness of the breakfast meal and pizza meal measured with 100 mm Visual Analogue Scales with two opposite statements at each end.(e.g., 0 mm means that food is not pleasant at all, and 100 mm means that the food is very pleasant). | 0, 120 minutes |