NCT06568497

Dairy and Vegan Cheese: Effect on Satiety and Blood Glucose

Sensory, Satiating and Glycaemic Characteristics of Cheese and Non-dairy Alternative Products to Cheese

• Status: Recruiting
• Phase: N/A
• Study type: Interventional
• Enrollment: 52 (estimated)
• Sponsor: Mount Saint Vincent University · Academic / Other
• Sex: All
• Age: 19 Years – 35 Years
• Healthy volunteers: Accepted

Summary

The project will consist of two studies. One study will explore the satiating properties of dairy cheese and its dairy-free substitute when consumed ad libidum, and another study will investigate their effects on postprandial glycemia. Both studies will involve healthy young adults. The secondary outcomes of these studies will be food sensory characteristics, diet-induced thermogenesis, subjective feeling of fatigue and energy, gastrointestinal comfort level, and food intake. The proposed project results will help to better understand the health properties of the cheese and its dairy-free substitute.

Conditions

• Blood Glucose
• Satiety Response

Interventions

Type	Name	Description
OTHER	Food	Food

Timeline

• Start date: 2024-08-04
• Primary completion: 2025-08-31
• Completion: 2025-12-31
• First posted: 2024-08-23
• Last updated: 2025-08-29

Locations

1 site across 1 country: Canada