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Dairy Products With Reduced Sugar and Blood Glucose

NCT04854603 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 20

Last updated 2023-03-16

No results posted yet for this study

Summary

Dairy products represent an important food group in human nutrition as a source of calcium, protein, functional fats and low-glycaemic sugar lactose. While traditionally consumed natural milk and yogurt have low sugar content, many flavoured liquid dairy products such as chocolate milk, or fermented products such as yogurt have added sugar. Our recent studies have shown that the partial reduction of added sugar in chocolate milk and yogurt is not associated with any inferior sensory characteristics such as taste and pleasantness compared to their full-sugar counterparts. The current project will investigate whether the liquid dairy products with reduced sugar content (value-added products) have any benefits on blood glucose control in humans.

Conditions

  • Blood Glucose, High
  • Metabolic Disease
  • Overweight and Obesity

Interventions

OTHER

Food

Dairy products with regular and reduced sugar content and water control.

Sponsors & Collaborators

  • Mount Saint Vincent University

    lead OTHER

Principal Investigators

  • Bohdan Luhovyy, PhD · Mount Saint Vincent University

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
DOUBLE
Model
CROSSOVER

Eligibility

Min Age
19 Years
Max Age
35 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2021-09-02
Primary Completion
2022-08-31
Completion
2022-08-31

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 NCT04854603 on ClinicalTrials.gov