Dairy and Vegan Cheese: Effect on Satiety and Blood Glucose

Mount Saint Vincent University

Status: Enrolling

Conditions: Blood Glucose; Satiety Response

Treatments: Other: Food

Study type: Interventional

Funder types: Other

Identifiers

NCT06568497

2023-147

Details and patient eligibility

About

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.

Enrollment: 52 estimated patients

Sex: All

Ages: 19 to 35 years old

Volunteers: Accepts Healthy Volunteers

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).

Trial design

Primary purpose: Basic Science

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Single Blind

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52 participants in 3 patient groups

Dairy

Experimental group

Description:

A food containing dairy cheese

Treatment:

Other: Food

Non-Dairy

Experimental group

Description:

A food containing vegan alternative to cheese

Treatment:

Other: Food

Conrtol

Experimental group

Description:

A control treatment in the form of food

Treatment:

Other: Food