NCT03914430

Breakfast Cereals Consumed in Dairy and Non-dairy Medium: the Effects on Blood Glucose, Satiety and Food Intake

The Effect of Dairy and Non-Dairy Cultured Products Added to Breakfast Cereals on Satiation, Satiety, Blood Glucose Control and Short-Term Food Intake in Young Adults

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 24 (actual)
• Sponsor: Mount Saint Vincent University · Academic / Other
• Sex: Female
• Age: 19 Years – 28 Years
• Healthy volunteers: Accepted

Summary

The effects of dairy-free products consumed with a breakfast meal on food intake and glycaemic regulation remain unexplored. It is known that dairy products are an excellent source of protein, low glycaemic sugar lactose, calcium, and vitamin D. In our recent study the consumption of a dairy snack with high protein content resulted in reduced blood glucose response compared to non-dairy snack with the similar amount of available carbohydrate. The investigators hypothesize that the ad libitum intake of breakfast cereals served with a high-protein fermented dairy product will result in reduced and sustained blood glucose response compared to non-dairy control. The objective of this study is to investigate how dairy and non-dairy cultured products used as carriers for breakfast granola cereals and consumed ad libitum affect short-term food intake, satiety, and glycaemia within two hours.

Conditions

• Blood Glucose
• Eating
• Food

Interventions

Type	Name	Description
OTHER	Food	The intervention represents a breakfast meal (cereals with cultured products) or breakfast skipping (water control)

Timeline

• Start date: 2015-11-20
• Primary completion: 2016-07-30
• Completion: 2017-11-17
• First posted: 2019-04-16
• Last updated: 2019-04-16

Locations

1 site across 1 country: Canada