Breakfast Cereals Consumed in Dairy and Non-dairy Medium: the Effects on Blood Glucose, Satiety and Food Intake

Mount Saint Vincent University

Status: Completed

Conditions: Blood Glucose; Food; Eating

Treatments: Other: Food

Study type: Interventional

Funder types: Other

Identifiers

NCT03914430

2015-013

Details and patient eligibility

About

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.

Enrollment: 24 patients

Sex: Female

Ages: 19 to 28 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Healthy females

Exclusion criteria

• Overweight or obese
• Breakfast skippers
• Have any chronic metabolic diseases
• Smokers
• Taking medications

Trial design

Primary purpose: Basic Science

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Single Blind

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24 participants in 3 patient groups

Breakfast meal with granola cereal and cultured dairy

Experimental group

Treatment:

Other: Food

Breakfast meal with granola cereal and cultured non-dairy

Experimental group

Treatment:

Other: Food

Water

Experimental group

Description:

Energy-free control

Treatment:

Other: Food