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Effect of Pre-meal Serving of Dairy and Dairy Alternatives on Post-meal Satiety and Glycaemia in Healthy Young Adults

NCT04600128 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 16

Last updated 2022-10-13

No results posted yet for this study

Summary

Regular consumption of dairy products is found to negatively associated with metabolic diseases and improve body composition in long term studies and has positive effect on acute glycemia control and satiety. However, new Canada's Food Guide released in 2019 promotes a shift from traditional dairy products to plant-based dairy alternatives. The present study examines the effect of traditional dairy products in comparison with plant-based alternatives on glycemic response and satiety.

Conditions

Interventions

OTHER

Dairy-based greek yogurt

Plain Greek yogurt (2% M.F; Danone, Boucherville, Quebec, Canada)

OTHER

Dairy-based cheddar cheese

Mild cheddar cheese (31% M.F. ; Armstrong, Saputo Dairy Products, Saint-Laurent, Quebec, Canada)

OTHER

Plant-based yogurt

Plain Greek yogurt alternative (Daiya, Rupert Street, Vancouver, Canada)

OTHER

Plant-based cheese

Medium cheddar style block (Daiya, Rupert Street, Vancouver, Canada)

Sponsors & Collaborators

  • University of Toronto

    lead OTHER

Principal Investigators

  • G. Harvey Anderson, PhD · University of Toronto

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
SINGLE
Model
CROSSOVER

Eligibility

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

Timeline & Regulatory

Start
2019-11-18
Primary Completion
2022-01-31
Completion
2022-03-31

Countries

  • Canada

Study Locations

More Related Trials

Entities

Diseases

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 NCT04600128 on ClinicalTrials.gov