Protein Concentrations in Yogurt and Satiety, Food Intake and Glycemia in Healthy Men

This study has been completed.
Sponsor:
Collaborators:
Natural Sciences and Engineering Research Council, Canada
Dairy Farmers of Ontario
Mondelēz International, Inc.
Information provided by (Responsible Party):
G. Harvey Anderson, University of Toronto
ClinicalTrials.gov Identifier:
NCT01673321
First received: August 22, 2012
Last updated: August 24, 2012
Last verified: August 2012
  Purpose

This study compared the effects of dairy products, including milk and yogurt, with different amounts of proteins on responses of appetite, glucose and insulin and on food intake at a meal served 120 minutes later in healthy adult male individuals.


Condition Intervention
Healthy
Glucose Metabolism
Other: Dietary intervention

Study Type: Interventional
Study Design: Allocation: Randomized
Endpoint Classification: Efficacy Study
Intervention Model: Single Group Assignment
Masking: Single Blind (Subject)
Primary Purpose: Prevention
Official Title: Effect of Varied Protein Concentrations in Greek Yogurt on Glycemic Response, Satiety and Next Meal Food Intake in Healthy Young Men

Resource links provided by NLM:


Further study details as provided by University of Toronto:

Primary Outcome Measures:
  • Food intake [ Time Frame: 120 minutes after consumption of treatments ] [ Designated as safety issue: No ]
    Calories consumed at the test meal


Secondary Outcome Measures:
  • Glycemia [ Time Frame: Pre-(0-120 min) and post-(120-260 min) meal periods ] [ Designated as safety issue: No ]
    Glycemic responses in the pre- and post-test meal periods


Other Outcome Measures:
  • Appetite [ Time Frame: Pre-(0-120 min) and post-(120-260 min) meal periods ] [ Designated as safety issue: No ]
    Appetite scores in the pre- and post-test meal periods


Enrollment: 20
Study Start Date: February 2012
Study Completion Date: June 2012
Primary Completion Date: June 2012 (Final data collection date for primary outcome measure)
Arms Assigned Interventions
Experimental: Non-fat Yogurt-Plain flavored
Protein to carbohydrate ratio: 2.30
Other: Dietary intervention
All snacks (arms) were randomly given to subjects to be consumed within 5 minutes, after 4 hours of consuming a standard breakfast.
Experimental: Skim milk
Protein to carbohydrate ratio: 0.69
Other: Dietary intervention
All snacks (arms) were randomly given to subjects to be consumed within 5 minutes, after 4 hours of consuming a standard breakfast.
Experimental: Non-fat Yogurt with honey-Plain flavored
Protein to carbohydrate ratio: 1.24
Other: Dietary intervention
All snacks (arms) were randomly given to subjects to be consumed within 5 minutes, after 4 hours of consuming a standard breakfast.
Experimental: Orange juice
Protein to carbohydrate ratio: 0.07
Other: Dietary intervention
All snacks (arms) were randomly given to subjects to be consumed within 5 minutes, after 4 hours of consuming a standard breakfast.
Experimental: Non-fat Yogurt-Strawberry flavored
Protein to carbohydrate ratio: 0.79
Other: Dietary intervention
All snacks (arms) were randomly given to subjects to be consumed within 5 minutes, after 4 hours of consuming a standard breakfast.

  Eligibility

Ages Eligible for Study:   20 Years to 30 Years
Genders Eligible for Study:   Male
Accepts Healthy Volunteers:   Yes
Criteria

Inclusion Criteria:

  • Age: 20-30 years
  • Body mass index: 20 and 24.9 kg/m2

Exclusion Criteria:

  • Breakfast skippers,
  • Smokers,
  • Dieters,
  • Individuals with lactose-intolerance or who are allergic to milk,
  • Individuals with gastrointestinal problems and
  • Individuals with diabetes or other metabolic diseases
  Contacts and Locations
Choosing to participate in a study is an important personal decision. Talk with your doctor and family members or friends about deciding to join a study. To learn more about this study, you or your doctor may contact the study research staff using the Contacts provided below. For general information, see Learn About Clinical Studies.

Please refer to this study by its ClinicalTrials.gov identifier: NCT01673321

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

No publications provided

Responsible Party: G. Harvey Anderson, Professor, University of Toronto
ClinicalTrials.gov Identifier: NCT01673321     History of Changes
Other Study ID Numbers: 27226
Study First Received: August 22, 2012
Last Updated: August 24, 2012
Health Authority: Canada: Ethics Review Committee

Keywords provided by University of Toronto:
Yogurt
Milk
Protein
Food intake
Appetite
Glucose
Insulin

ClinicalTrials.gov processed this record on October 20, 2014