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

University of Toronto

Status and phase: Completed; Phase 2; Phase 1

Conditions: Diabetes; Obesity

Treatments: Other: Strawberry Jam; Other: Water; Other: 31% M.F. Cheddar Cheese; Other: Soy Beverage; Other: 2% M.F. Plain Greek yogurt; Other: White Bread; Other: 2% M.F. Milk

Study type: Interventional

Funder types: Other

Identifiers

NCT02607007

DFC_31936

Details and patient eligibility

About

This study investigates the effects of dairy breakfasts (2% cow's milk, 2% Greek yogurt, cheese) and a non-dairy breakfast (soy beverage) 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, consumed as part of a meal, remain unclear. Additionally, the effect of dairy type and form remain to be further investigated. Therefore, this study will test the effects of dairy products when consumed with a high glycemic index breakfast on satiety and post-prandial glycemia.

Thirty healthy older males and females (60-70 years, BMI 18.5-30.0 kg/m2) will be recruited for the randomized, unblinded, crossover study. Participants will fast overnight, and at baseline will consume 1) 2% milk (250 mL), 2) soy beverage (250 mL), 3) plain 2% Greek yogurt (175 g), 4) cheddar cheese (30 g), or 5) water (250 mL - control). Treatments will be consumed along with 2 pieces of white toast with strawberry jam, except for the water control which will be consumed alone. All breakfast meals will be isocaloric and water will be given with the yogurt (75 mL) and cheese (220 mL) to compensate for fluid content. At 0 (baseline), 15, 30, 45, 60, 90, 120, 150, 180, (pre-meal period) and 210 minutes (post-meal period) blood will be collected for glucose analysis and subjective appetite ratings completed. Insulin will be analyzed every 30 minutes. Between 180-200 minutes, an ad libitum lunch will be provided to assess food intake.

Enrollment: 29 patients

Sex: All

Ages: 60 to 70 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Healthy BMI (18.5-30.0 kg/m2)
• Regular breakfast consumers
• Menopausal for at least 1 year (females)

Exclusion criteria

• Smoking
• Diabetes
• Fasting blood glucose equal to or higher than 6.0 mmol/L
• Cardiovascular disease
• Medication affecting appetite or metabolism
• Trying to lose or gain weight through a diet or exercise regime
• Lactose intolerance or allergies to study foods
• 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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29 participants in 5 patient groups

2% M.F. Milk

Experimental group

Description:

Breakfast meal: 250 mL 2% M.F. milk, 75 g white toast, 23.2 g strawberry jam, 100 mL water

Treatment:

Other: 2% M.F. Milk

Other: White Bread

Other: Strawberry Jam

2% M.F. Plain Greek Yogurt

Experimental group

Description:

Breakfast meal: 175 g 2% plain Greek yogurt, 75 g white toast, 23.2 g strawberry jam, 100 mL + 75 mL water

Treatment:

Other: 2% M.F. Plain Greek yogurt

Other: White Bread

Other: Strawberry Jam

31% M.F. Cheddar Cheese

Experimental group

Description:

Breakfast meal: 30 g 31% M.F. cheddar cheese, 75 g white toast, 27.0 g strawberry jam, 100 mL + 220 mL water

Treatment:

Other: White Bread

Other: 31% M.F. Cheddar Cheese

Other: Strawberry Jam

Soy Beverage

Experimental group

Description:

Breakfast meal: 250 mL soy beverage, 75 g white toast, 19.3 g strawberry jam, 100 mL water

Treatment:

Other: White Bread

Other: Soy Beverage

Other: Strawberry Jam

Water (control)

Experimental group

Description:

Breakfast meal: 250 mL + 100 mL water

Treatment:

Other: Water