Protein Concentrations in Yogurt and Satiety, Food Intake and Glycemia in Healthy Men

University of Toronto

Status: Completed

Conditions: Healthy; Glucose Metabolism

Treatments: Other: Dietary intervention

Study type: Interventional

Funder types: Other; Industry

Identifiers

NCT01673321

27226

Details and patient eligibility

About

This study compared the effects of dairy products, including milk and yogurt, with different amounts of proteins on responses of appetite, glucose and insulin and on food intake at a meal served 120 minutes later in healthy adult male individuals.

Enrollment: 20 patients

Sex: Male

Ages: 20 to 30 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Age: 20-30 years
• Body mass index: 20 and 24.9 kg/m2

Exclusion criteria

• Breakfast skippers,
• Smokers,
• Dieters,
• Individuals with lactose-intolerance or who are allergic to milk,
• Individuals with gastrointestinal problems and
• Individuals with diabetes or other metabolic diseases

Trial design

Primary purpose: Prevention

Allocation: Randomized

Interventional model: Single Group Assignment

Masking: Single Blind

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20 participants in 5 patient groups

Non-fat Yogurt-Plain flavored

Experimental group

Description:

Protein to carbohydrate ratio: 2.30

Treatment:

Other: Dietary intervention

Skim milk

Experimental group

Description:

Protein to carbohydrate ratio: 0.69

Treatment:

Other: Dietary intervention

Non-fat Yogurt with honey-Plain flavored

Experimental group

Description:

Protein to carbohydrate ratio: 1.24

Treatment:

Other: Dietary intervention

Orange juice

Experimental group

Description:

Protein to carbohydrate ratio: 0.07

Treatment:

Other: Dietary intervention

Non-fat Yogurt-Strawberry flavored

Experimental group

Description:

Protein to carbohydrate ratio: 0.79

Treatment:

Other: Dietary intervention