Postprandial Plasma Amino Acid Concentrations After Dairy Consumption (PARROT)

NIZO Food Research

Status

Completed

Conditions

Protein Digestion Kinetics

Treatments

Other: full-fat milk (UHT)

Other: non-homogenized full-fat milk (pasteurized)

Other: full-fat cheese (semi-matured)

Other: skimmed milk (pasteurized)

Other: whey protein

Other: micellar casein

Other: skimmed yoghurt

Other: skimmed milk (UHT)

Study type

Interventional

Funder types

Other

Industry

Identifiers

NCT02546141

METC nr 15/18 (Other Identifier)

NL53912.081.15

Details and patient eligibility

About

This study was designed to obtain information about the change in postprandial amino acids in blood over time, after consumption of different dairy products, in an elderly population and how this relates to gastric emptying rate and feelings of satiety.

Enrollment

10 patients

Sex

All

Ages

60+ years old

Volunteers

Accepts Healthy Volunteers

Inclusion criteria

Age over 60y
BMI 21-30 kg/m2
Non-smoking
Healthy as assessed by the NIZO lifestyle and health questionnaire
Regular and normal Dutch eating habits as assessed by the NIZO lifestyle and health questionnaire (3 main meals per day)
Veins suitable for cannulation (blood sampling)

Exclusion criteria

Participation in any clinical trial including blood sampling and/or administration of substances up to 30 days before Day 01 of this study
Having a history of medical or surgical events that may significantly affect the study outcome, including: Inflammatory bowel disease, hepatitis, pancreatitis, ulcers, gastrointestinal or rectal bleeding; major gastrointestinal tract surgery such as gastrectomy, gastroenterostomy, or bowel resection; known or suspected gastrointestinal disorders, colon or GI tract cancer
Use of the following medication: glucose lowering drugs, insulin; medication that may impact gastric emptying (e.g. gastric acid inhibitors or laxatives)
Diagnosed with diabetes, being treated for high blood glucose or increased fasting blood glucose (> 7 mmol/l in finger prick blood) as assessed during screening visit
For men: Hb <8,5 mmol/l as assessed during screening visit; for women: Hb <7,5 mmol/l.
Use of protein supplements
Mental status that is incompatible with the proper conduct of the study
A self-reported reported food allergy or sensitivity to dairy ingredients
A self-reported allergy or sensitivity to acetaminophen
Alcohol consumption > 28 units/week and 4/day
Reported unexplained weight loss or weight gain of > 3 kg in the month prior to pre-study screening, or intention to lose weight during the study period
Reported slimming or medically prescribed diet
Recent blood donation (<1 month prior to Day 01 of the study)
Not willing or afraid to give up blood donation during the study
Personnel of NIZO food research or Wageningen University, department of Human Nutrition, their partner and their first and second degree relatives
Not having a general practitioner
Not willing to accept information-transfer concerning participation in the study, or information regarding his health, like laboratory results and eventual adverse events to and from his general practitioner

Trial design

Primary purpose

Basic Science

Allocation

Randomized

Interventional model

Crossover Assignment

Masking

Single Blind

10 participants in 8 patient groups

skimmed milk (UHT)

Active Comparator group

Description: