NCT04854603

Dairy Products With Reduced Sugar and Blood Glucose

The Effect of Dairy Products With Reduced Added Sugar Content on Blood Glucose, Satiety and Food Intake

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 20 (actual)
• Sponsor: Mount Saint Vincent University · Academic / Other
• Sex: All
• Age: 19 Years – 35 Years
• Healthy volunteers: Accepted

Summary

Dairy products represent an important food group in human nutrition as a source of calcium, protein, functional fats and low-glycaemic sugar lactose. While traditionally consumed natural milk and yogurt have low sugar content, many flavoured liquid dairy products such as chocolate milk, or fermented products such as yogurt have added sugar. Our recent studies have shown that the partial reduction of added sugar in chocolate milk and yogurt is not associated with any inferior sensory characteristics such as taste and pleasantness compared to their full-sugar counterparts. The current project will investigate whether the liquid dairy products with reduced sugar content (value-added products) have any benefits on blood glucose control in humans.

Conditions

• Blood Glucose, High
• Metabolic Disease
• Overweight and Obesity

Interventions

Type	Name	Description
OTHER	Food	Dairy products with regular and reduced sugar content and water control.

Timeline

• Start date: 2021-09-02
• Primary completion: 2022-08-31
• Completion: 2022-08-31
• First posted: 2021-04-22
• Last updated: 2023-03-16

Locations

1 site across 1 country: Canada