Dairy and Vegan Cheese: Effect on Satiety and Blood Glucose
Trial statusRecruiting
Trial phaseNot applicable
Trial typeInterventional
Biological sexAll
Age19-35
SponsorMount Saint Vincent University
About this trial
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.
Eligibility criteria
This trial accepts healthy volunteersQualifiers
Young healthy adults
Disqualifiers
Breakfast skipper
Smoker (including e-cigarettes) / cannabis consumer
Be underweight, overweight or obese
Have chronic diseases, including diabetes
Trial design
Design model
Crossover
Treatments tested in this trial
Food
Other interventionFood
Treatment groups
52 Participants
are divided into 3 treatment groupsGroup A: DairyExperimental treatment 1 intervention
Group B: Non-DairyExperimental treatment 1 intervention
Group C: ConrtolExperimental treatment 1 intervention
Trial outcomes
Primary outcomes
1
Blood glucose
The concentrations of blood glucose
Time frame
0-120 minutes2
Insulin
The concentrations of insulin
Time frame
0-120 minutes3
Satiety
The components of average subjective appetite including desire to eat, hunger, fullness, and a prospective food consumption measured with 100mm visual analogue scales.
Time frame
0-120 minutes4
Food intake
Energy intake with an ad libitum meal at 120 minutes
Time frame
0 minutes, 120 minutesSecondary outcomes
1
Energy and Fatigue
Subjective perception of feeling energetic and fatigue
Time frame
0-120 minutes2
Gastrointestinal comfort
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.
Time frame
0-120 minutes3
Diet-induced thermogenesis
Indirect calorimetry
Time frame
0-120 minutes4
Sensory characteristics
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.
Time frame
0 minutes, 120 minutesSponsors and contacts
Click on the lead sponsor to view all of their trials.
Mount Saint Vincent University
Lead sponsor
Dairy Farmers of Canada
Collaborator
Source ClinicalTrials.gov