The Effect of Dairy and Non-dairy Alternatives on Satiety and Post-meal Glycemia in Healthy Young Adults

University of Toronto

Status and phase: Completed; Phase 2; Phase 1

Conditions: Diabetes; Obesity

Treatments: Other: Soy Beverage; Other: 1% M.F. Milk; Other: Yogurt Beverage; Other: Water; Other: Almond Beverage; Other: Breakfast cereal

Study type: Interventional

Funder types: Other

Identifiers

NCT02491814

DFC_31012

Details and patient eligibility

About

This study investigates the effects of commercially-available dairy (1% cow's milk and yogurt beverage) and non-dairy alternatives (almond and soy beverages) on satiety and post-meal blood glucose. Each participant will receive every treatment in this crossover design study.

Full description

Regular consumption of dairy is associated with better body composition and lower incidences of type 2 diabetes and obesity. This may be due to dairy's ability to increase satiety and decrease post-prandial glycemia. However, most clinical studies have only investigated isolated dairy proteins (whey and casein) and the effects of whole dairy products remains unclear. Additionally, as non-dairy alternatives are becoming more popular there is interest to see if they can elicit similar benefits as dairy. Therefore, this study will test the effects of commercially-available dairy and non-dairy beverages when consumed with cereal at breakfast time.

Thirty healthy young males and females (20-30 years, BMI 20.0-24.9 kg/m2) will be recruited for the randomized, unblinded, crossover study. Participants will fast overnight, and at baseline will consume 250 mL of 1% milk, soy beverage, almond beverage, yogurt beverage, or water with 54 g of Cheerios cereal. At 0 (baseline), 15, 30, 45, 60, 75, 90, 120 minutes (pre-meal period) 140, and 170 minutes (post-meal period) blood will be collected for glucose analysis and subjective appetite ratings completed. Insulin will be analyzed every 30 minutes and for the last two timepoints. Between 120-140 minutes, an ad libitum lunch will be provided to assess food intake.

Enrollment: 28 patients

Sex: All

Ages: 20 to 30 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Healthy BMI (20.0 - 24.9 kg/m2)
• Females with regular monthly menstrual cycles

Exclusion criteria

• Diabetes
• Fasting blood glucose higher than 5.8 mmol/L
• Pregnancy
• Medications
• Smoking
• Lactose intolerance or allergies to milk, soy, or almonds
• Elite athletes
• Those trying to lose or gain weight
• Breakfast skippers and those on an energy-restricted diet
• Score equal to or higher than 11 on Eating Habits Questionnaire

Trial design

Primary purpose: Basic Science

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: None (Open label)

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28 participants in 5 patient groups

1% M.F. Milk and Breakfast Cereal

Experimental group

Description:

Breakfast meal: 250 ml 1% M.F. Milk, 54 g Cheerios breakfast cereal, 100 mL water

Treatment:

Other: Breakfast cereal

Other: 1% M.F. Milk

Yogurt Beverage and Breakfast Cereal

Experimental group

Description:

Breakfast meal: 250 ml Yogurt Beverage, 54 g Cheerios breakfast cereal, 100 mL water

Treatment:

Other: Breakfast cereal

Other: Yogurt Beverage

Soy Beverage and Breakfast Cereal

Experimental group

Description:

Breakfast meal: 250 ml Soy Beverage, 54 g Cheerios breakfast cereal, 100 mL water

Treatment:

Other: Breakfast cereal

Other: Soy Beverage

Almond Beverage and Breakfast Cereal

Experimental group

Description:

Breakfast meal: 250 ml Almond Beverage, 54 g Cheerios breakfast cereal, 100 mL water

Treatment:

Other: Breakfast cereal

Other: Almond Beverage

Water (control) and Breakfast Cereal

Experimental group

Description:

Breakfast meal: 250 ml Water, 54 g Cheerios breakfast cereal, 100 mL water

Treatment:

Other: Breakfast cereal

Other: Water