Text Size

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

This study has been completed.
Sponsor:
Collaborators:
Natural Sciences and Engineering Research Council, Canada
Mondelēz International, Inc.
Information provided by:
University of Toronto
ClinicalTrials.gov Identifier:
NCT00988182
First received: September 30, 2009
Last updated: October 1, 2009
Last verified: October 2009
History of Changes
  Purpose

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.


Condition Intervention
Diabetes Prevention
Obesity Prevention
 Other: dietary intervention
Other: water control

Study Type: Interventional
Study Design: Allocation: Randomized
Endpoint Classification: Efficacy Study
Intervention Model: Crossover Assignment
Masking: Single Blind (Subject)
Primary Purpose: Prevention
Official Title: The Effect of Whey Protein and Its Hydrolysate on Pre- and Post-Fixed Meal Glycemia and Insulin in Young Adults

Resource links provided by NLM:

U.S. FDA Resources

Further study details as provided by University of Toronto:

Primary Outcome Measures:
  • Blood glucose, Insulin, Subjective appetite [ Time Frame: 0-170 min ] [ Designated as safety issue: No ]

Secondary Outcome Measures:
  • Physical comfort [ Time Frame: 0-170 min ] [ Designated as safety issue: No ]

Enrollment: 22
Arms Assigned Interventions
Experimental: whey protein, 5g Other: dietary intervention
whey protein
Experimental: whey protein, 10g Other: dietary intervention
whey protein
Experimental: whey protein, 20g Other: dietary intervention
whey protein
Experimental: whey protein, 40g Other: dietary intervention
whey protein
Experimental: water control Other: water control

Detailed 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.

  Eligibility

Ages Eligible for Study:   20 Years to 27 Years
Genders Eligible for Study:   Both
Accepts Healthy Volunteers:   Yes
Criteria

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
  Contacts and Locations
Please refer to this study by its ClinicalTrials.gov identifier: NCT00988182

Locations
Canada, Ontario
University of Toronto, Department of Nutritional Sciences
Toronto, Ontario, Canada, M5S 3E2
Sponsors and Collaborators
University of Toronto
Natural Sciences and Engineering Research Council, Canada
Mondelēz International, Inc.
Investigators
Principal Investigator: Harvey Anderson, Ph.D. University of Toronto
  More Information

No publications provided by University of Toronto

Additional publications automatically indexed to this study by ClinicalTrials.gov Identifier (NCT Number):

Responsible Party: Dr. G. Harvey Anderson, University of Toronto
ClinicalTrials.gov Identifier: NCT00988182     History of Changes
Other Study ID Numbers: Kraft_whey protein: study 2
Study First Received: September 30, 2009
Last Updated: October 1, 2009
Health Authority: Canada: Ethics Review Committee

Keywords provided by University of Toronto:
Whey protein
Hydrolysate whey protein
Blood glucose
Insulin

Additional relevant MeSH terms:
Obesity
Overnutrition
Nutrition Disorders
Overweight
Body Weight
 Signs and Symptoms
Insulin
Hypoglycemic Agents
Physiological Effects of Drugs
Pharmacologic Actions

ClinicalTrials.gov processed this record on May 21, 2013