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

U

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

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

Trial contacts and locations

1

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Data sourced from clinicaltrials.gov

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