NCT05400694

Functional and Value-Added Dairy Products and Blood Glucose Control

The Sensory and Metabolic Effects of Functional and Value-Added Dairy Products

• 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

Milk proteins possess multiple biological activities including their effect on blood glucose control, satiety and energy intake. The design of functional food products with added milk protein fractions has many challenges related to their inferior sensory properties. Chocolate milk presents the universal vehicle for added milk protein fractions that might partially mask their sensory characteristics. However, commercially produced chocolate milk has a significant amount of added sugar. This project will investigate the properties of a value-added dairy product (chocolate milk with reduced sugar content) enriched with individual milk protein fractions on characteristics of blood glucose control, satiety and energy intake in young healthy adults.

Conditions

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

Interventions

Type	Name	Description
OTHER	Food	Dairy products with reduced sugar content

Timeline

• Start date: 2021-10-01
• Primary completion: 2022-12-31
• Completion: 2023-03-31
• First posted: 2022-06-01
• Last updated: 2023-10-19

Locations

1 site across 1 country: Canada