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Functional and Value-Added Dairy Products and Blood Glucose Control

NCT05400694 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 20

Last updated 2023-10-19

No results posted yet for this study

Summary

Milk proteins possess multiple biological activities including their effect on blood glucose control, satiety and energy intake. The design of functional food products with added milk protein fractions has many challenges related to their inferior sensory properties. Chocolate milk presents the universal vehicle for added milk protein fractions that might partially mask their sensory characteristics. However, commercially produced chocolate milk has a significant amount of added sugar. This project will investigate the properties of a value-added dairy product (chocolate milk with reduced sugar content) enriched with individual milk protein fractions on characteristics of blood glucose control, satiety and energy intake in young healthy adults.

Conditions

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

Interventions

OTHER

Food

Dairy products with reduced sugar content

Sponsors & Collaborators

  • University of Toronto

    collaborator OTHER

  • Mount Saint Vincent University

    lead OTHER

Principal Investigators

  • Bohdan Luhovyy, PhD · Mount Saint Vincent University

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
SINGLE
Model
CROSSOVER

Eligibility

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

Timeline & Regulatory

Start
2021-10-01
Primary Completion
2022-12-31
Completion
2023-03-31

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 NCT05400694 on ClinicalTrials.gov