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

NCT01673321 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 20

Last updated 2012-08-27

No results posted yet for this study

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.

Conditions

  • Healthy
  • Glucose Metabolism

Interventions

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.

Sponsors & Collaborators

  • Natural Sciences and Engineering Research Council, Canada

    collaborator OTHER

  • Dairy Farmers of Ontario

    collaborator OTHER

  • Mondelēz International, Inc.

    collaborator INDUSTRY

  • University of Toronto

    lead OTHER

Principal Investigators

  • G. Harvey Anderson, Professor · University of Toronto

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
SINGLE
Model
SINGLE_GROUP

Eligibility

Min Age
20 Years
Max Age
30 Years
Sex
MALE
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2012-02-29
Primary Completion
2012-06-30
Completion
2012-06-30

Countries

  • Canada

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT01673321 on ClinicalTrials.gov