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Effects of Goat Milk Yogurt on Postprandial Glycemic Responses, Arterial Blood Pressure and Energy Intake

A

Agricultural University of Athens

Status

Completed

Conditions

Potential Abnormality of Glucose Tolerance
Appetite; Lack or Loss, Nonorganic Origin

Treatments

Other: Goat milk and currants as test food
Other: Glucose as reference food
Other: Goat milk as test food
Other: Sultanina raisins as test food
Other: Milk with lactic acid as preload
Other: Goat milk yogurt as preload
Other: Currants as test food

Study type

Interventional

Funder types

Other

Identifiers

NCT05069506
HRBD 24 Session 04/04/2019 NHA

Details and patient eligibility

About

This study investigated any potential associations between two preloads offered as snacks and postprandial glycemic response, subjective appetite and energy intake in healthy, normal weight adults

Full description

This study aimed at 1. firstly determine the glycemic index (GI) of a) goat milk yogurt b) goat milk yogurt with currants, c) currants and d) sultanina raisins, all containing 25 gr available carbohydrates and 2. test the hypothesis that a goat milk yogurt consumed as a snack before a meal, compared to milk with lactic acid would: a) have greater short-term effect on satiety measured by subsequent ad libitum meal intake, b) induce greater satiety as assessed by visual analogue scales (VAS) and c) reduce postprandial glycemic response.

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Enrollment

62 patients

Sex

All

Ages

18 to 50 years old

Volunteers

Accepts Healthy Volunteers

Inclusion criteria

  • Healthy, non-smoking, non-diabetic men and women individuals with normal body mass index (BMI; between 18.5 and 24.9 kg/m2)

Exclusion criteria

  • Severe chronic disease (e.g. tumors, manifest coronary heart disease, diabetes mellitus, severe kidney or liver conditions, endocrine and immunological conditions)
  • Gastrointestinal disorders (e.g. chronic inflammatory bowel disease)
  • Lactose intolerance
  • Pregnancy
  • Competitive sports
  • Lactation
  • Alcohol
  • Drug dependency

Trial design

Primary purpose

Other

Allocation

Randomized

Interventional model

Crossover Assignment

Masking

Single Blind

62 participants in 7 patient groups

Glucose as reference food
Experimental group
Description:
Twelve healthy, normal-weight subjects (male: 4, female: 8) after 10-14 hr fast, consumed 25g available carbohydrate from glucose, three times, in different weeks as reference foods along with 250ml water; and 25g available carbohydrates from a) goat milk yogurt, b) goat milk yogurt and currants, c) currants, d) sultanina raisins, one time each, in different weeks along with 250ml water. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120 min. The first glucose sample was taken exactly 15min after the first bite of food or drink.
Treatment:
Other: Goat milk and currants as test food
Other: Currants as test food
Other: Goat milk as test food
Other: Goat milk yogurt as preload
Other: Sultanina raisins as test food
Other: Glucose as reference food
Other: Milk with lactic acid as preload
Goat milk as test food
Experimental group
Description:
Twelve healthy, normal-weight subjects (male: 4, female: 8) after 10-14 hr fast, consumed 25g available carbohydrate from glucose, three times, in different weeks as reference foods along with 250ml water; and 25g available carbohydrates from a) goat milk yogurt, b) goat milk yogurt and currants, c) currants, d) sultanina raisins, one time each, in different weeks along with 250ml water. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120 min. The first glucose sample was taken exactly 15min after the first bite of food or drink.
Treatment:
Other: Goat milk and currants as test food
Other: Currants as test food
Other: Goat milk as test food
Other: Goat milk yogurt as preload
Other: Sultanina raisins as test food
Other: Glucose as reference food
Other: Milk with lactic acid as preload
Goat milk and currants as test food
Experimental group
Description:
Twelve healthy, normal-weight subjects (male: 4, female: 8) after 10-14 hr fast, consumed 25g available carbohydrate from glucose, three times, in different weeks as reference foods along with 250ml water; and 25g available carbohydrates from a) goat milk yogurt, b) goat milk yogurt and currants, c) currants, d) sultanina raisins, one time each, in different weeks along with 250ml water. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120 min. The first glucose sample was taken exactly 15min after the first bite of food or drink.
Treatment:
Other: Goat milk and currants as test food
Other: Currants as test food
Other: Goat milk as test food
Other: Goat milk yogurt as preload
Other: Sultanina raisins as test food
Other: Glucose as reference food
Other: Milk with lactic acid as preload
Currants as test food
Experimental group
Description:
Twelve healthy, normal-weight subjects (male: 4, female: 8) after 10-14 hr fast, consumed 25g available carbohydrate from glucose, three times, in different weeks as reference foods along with 250ml water; and 25g available carbohydrates from a) goat milk yogurt, b) goat milk yogurt and currants, c) currants, d) sultanina raisins, one time each, in different weeks along with 250ml water. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120 min. The first glucose sample was taken exactly 15min after the first bite of food or drink.
Treatment:
Other: Goat milk and currants as test food
Other: Currants as test food
Other: Goat milk as test food
Other: Goat milk yogurt as preload
Other: Sultanina raisins as test food
Other: Glucose as reference food
Other: Milk with lactic acid as preload
Sultanina raisins as test food
Experimental group
Description:
Twelve healthy, normal-weight subjects (male: 4, female: 8) after 10-14 hr fast, consumed 25g available carbohydrate from glucose, three times, in different weeks as reference foods along with 250ml water; and 25g available carbohydrates from a) goat milk yogurt, b) goat milk yogurt and currants, c) currants, d) sultanina raisins, one time each, in different weeks along with 250ml water. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120 min. The first glucose sample was taken exactly 15min after the first bite of food or drink.
Treatment:
Other: Goat milk and currants as test food
Other: Currants as test food
Other: Goat milk as test food
Other: Goat milk yogurt as preload
Other: Sultanina raisins as test food
Other: Glucose as reference food
Other: Milk with lactic acid as preload
Goat milk as preload
Experimental group
Description:
Forty-five healthy subjects (male: 12, female: 33) were offered a standardized breakfast and 2h after consumed one of the two preloads (goat milk yogurt and milk with lactic acid) served as snack in random order. Three hours after, subjects were given ad libitum access to a meal (lunch and dessert). Foods were weighed at the time of serving and any leftovers were weighed again after meal to determine the amount of food consumed. Fingertip capillary blood glucose samples were collected before and after foods. Subjective appetite ratings were collected using 100mm visual analogue scales (VAS).
Treatment:
Other: Goat milk and currants as test food
Other: Currants as test food
Other: Goat milk as test food
Other: Goat milk yogurt as preload
Other: Sultanina raisins as test food
Other: Glucose as reference food
Other: Milk with lactic acid as preload
Milk with lactic acid as preload
Experimental group
Description:
Forty-five healthy subjects (male: 12, female: 33) were offered a standardized breakfast and 2h after consumed one of the two preloads (goat milk yogurt and milk with lactic acid) served as snack in random order. Three hours after, subjects were given ad libitum access to a meal (lunch and dessert). Foods were weighed at the time of serving and any leftovers were weighed again after meal to determine the amount of food consumed. Fingertip capillary blood glucose samples were collected before and after foods. Subjective appetite ratings were collected using 100mm visual analogue scales (VAS).
Treatment:
Other: Goat milk and currants as test food
Other: Currants as test food
Other: Goat milk as test food
Other: Goat milk yogurt as preload
Other: Sultanina raisins as test food
Other: Glucose as reference food
Other: Milk with lactic acid as preload

Trial contacts and locations

1

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Data sourced from clinicaltrials.gov

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