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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:
ClinicalTrials.gov Identifier:
NCT00988182
First Posted: October 2, 2009
Last Update Posted: October 2, 2009
The safety and scientific validity of this study is the responsibility of the study sponsor and investigators. Listing a study does not mean it has been evaluated by the U.S. Federal Government. Read our disclaimer for details.
Collaborators:
Natural Sciences and Engineering Research Council, Canada
Mondelēz International, Inc.
Information provided by:
University of Toronto
  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
Intervention Model: Crossover Assignment
Masking: Single (Participant)
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:


Further study details as provided by University of Toronto:

Primary Outcome Measures:
  • Blood glucose, Insulin, Subjective appetite [ Time Frame: 0-170 min ]

Secondary Outcome Measures:
  • Physical comfort [ Time Frame: 0-170 min ]

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

Information from the National Library of Medicine

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Ages Eligible for Study:   20 Years to 27 Years   (Adult)
Sexes Eligible for Study:   All
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
Information from the National Library of Medicine

To learn more about this study, you or your doctor may contact the study research staff using the contact information provided by the sponsor.

Please refer to this study by its ClinicalTrials.gov identifier (NCT number): 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

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
First Submitted: September 30, 2009
First Posted: October 2, 2009
Last Update Posted: October 2, 2009
Last Verified: October 2009

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

Additional relevant MeSH terms:
Insulin
Hypoglycemic Agents
Physiological Effects of Drugs