Postprandial Blood Amino Acid Response

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 with varying proportions of whey protein and caseins, and different processing conditions.

Conditions

• Protein Digestion Kinetics

Interventions

DIETARY_SUPPLEMENT

Whey protein concentrate

see arm description

DIETARY_SUPPLEMENT

Yoghurt

see arm description

DIETARY_SUPPLEMENT

50%whey-50% casein (Standard)

see arm description

DIETARY_SUPPLEMENT

50%whey-50% casein (Alternative)

see arm description

DIETARY_SUPPLEMENT

Micellar Casein Isolate- WPH

see arm description

DIETARY_SUPPLEMENT

Micellar Casein Isolate - Na-caseinate

see arm description

DIETARY_SUPPLEMENT

Micellar Casein Isolate

see arm description

DIETARY_SUPPLEMENT

UHT milk

see arm description

DIETARY_SUPPLEMENT

Recombined milk

see arm description

DIETARY_SUPPLEMENT

Recombined 50%whey milk

see arm description

DIETARY_SUPPLEMENT

Ca-caseinate

see arm description

DIETARY_SUPPLEMENT

Milk protein isolate

see arm description

Sponsors & Collaborators

• FrieslandCampina

  collaborator INDUSTRY

• NIZO Food Research

  lead OTHER

Principal Investigators

• Alwine Kardinaal, PhD · NIZO Food Research

Study Design

Allocation

RANDOMIZED

Purpose

BASIC_SCIENCE

Masking

DOUBLE

Model

CROSSOVER

Eligibility

Min Age

18 Years

Max Age

65 Years

Sex

ALL

Healthy Volunteers

Yes

Timeline & Regulatory

Start

2017-10-25

Primary Completion

2018-03-01

Completion

2018-05-02

Countries

• Netherlands

Study Locations