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

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ClinicalTrials.gov Identifier: NCT01673321
Recruitment Status : Completed
First Posted : August 27, 2012
Last Update Posted : August 27, 2012
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

Brief Summary:
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 or disease Intervention/treatment Phase
Healthy Glucose Metabolism Other: Dietary intervention Not Applicable

Study Type : Interventional  (Clinical Trial)
Actual Enrollment : 20 participants
Allocation: Randomized
Intervention Model: Single Group Assignment
Masking: Single (Participant)
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
Study Start Date : February 2012
Actual Primary Completion Date : June 2012
Actual Study Completion Date : June 2012

Arm Intervention/treatment
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.



Primary Outcome Measures :
  1. Food intake [ Time Frame: 120 minutes after consumption of treatments ]
    Calories consumed at the test meal


Secondary Outcome Measures :
  1. Glycemia [ Time Frame: Pre-(0-120 min) and post-(120-260 min) meal periods ]
    Glycemic responses in the pre- and post-test meal periods


Other Outcome Measures:
  1. Appetite [ Time Frame: Pre-(0-120 min) and post-(120-260 min) meal periods ]
    Appetite scores in the pre- and post-test meal periods



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Ages Eligible for Study:   20 Years to 30 Years   (Adult)
Sexes 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

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): 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

Publications automatically indexed to this study by ClinicalTrials.gov Identifier (NCT Number):
Responsible Party: G. Harvey Anderson, Professor, University of Toronto
ClinicalTrials.gov Identifier: NCT01673321     History of Changes
Other Study ID Numbers: 27226
First Posted: August 27, 2012    Key Record Dates
Last Update Posted: August 27, 2012
Last Verified: August 2012

Keywords provided by G. Harvey Anderson, University of Toronto:
Yogurt
Milk
Protein
Food intake
Appetite
Glucose
Insulin