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Postprandial Plasma Amino Acid Concentrations After Dairy Consumption

NCT02546141 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 10

Last updated 2016-01-12

No results posted yet for this study

Summary

This study was designed to obtain information about the change in postprandial amino acids in blood over time, after consumption of different dairy products, in an elderly population and how this relates to gastric emptying rate and feelings of satiety.

Conditions

  • Protein Digestion Kinetics

Interventions

OTHER

skimmed milk (UHT)

OTHER

skimmed milk (pasteurized)

OTHER

skimmed yoghurt

OTHER

full-fat milk (UHT)

OTHER

non-homogenized full-fat milk (pasteurized)

OTHER

full-fat cheese (semi-matured)

OTHER

whey protein

OTHER

micellar casein

Sponsors & Collaborators

  • FrieslandCampina

    collaborator INDUSTRY

  • NIZO Food Research

    lead OTHER

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
SINGLE
Model
CROSSOVER

Eligibility

Min Age
60 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2015-10-31
Primary Completion
2015-12-31
Completion
2015-12-31

Countries

  • Netherlands

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 NCT02546141 on ClinicalTrials.gov