The Effect of Whey Protein and Its Hydrolysate on Pre- and Post-Fixed Meal Glycemia and Insulin in Young Adults

University of Toronto

Status: Completed

Conditions: Obesity Prevention; Diabetes Prevention

Treatments: Other: water control; Other: dietary intervention

Study type: Interventional

Funder types: Other; Industry

Identifiers

NCT00988182

Kraft_whey protein: study 2

Details and patient eligibility

About

The purpose of this study is to describe relationships among whey protein and its hydrolysate when consumed before a meal on pre- and post-fixed meal satiety, blood glucose and insulin in healthy young adults.

Full description

A randomized, cross-over design study was conducted. Whey protein preloads (5-40 g) and hydrolysate whey protein (10 g) were provided in 300 ml water. At 30 min following consumption, subjects were fed a preset pizza meal (12 kcal/kg, experiment 2). Satiety, insulin and blood glucose were measured at baseline and selected intervals pre- and post-meal.

Enrollment: 22 patients

Sex: All

Ages: 20 to 27 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• normal body weight

Exclusion criteria

• breakfast skippers
• smokers
• dieters or individuals with diabetes (fasting blood glucose ≥ 7.0 mmol/L) or other metabolic diseases

Trial design

Primary purpose: Prevention

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Single Blind

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22 participants in 5 patient groups

whey protein, 5g

Experimental group

Treatment:

Other: dietary intervention

whey protein, 10g

Experimental group

Treatment:

Other: dietary intervention

whey protein, 20g

Experimental group

Treatment:

Other: dietary intervention

whey protein, 40g

Experimental group

Treatment:

Other: dietary intervention

water control

Experimental group

Treatment:

Other: water control