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Spoonable Bioavailability

NCT06733142 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 12

Last updated 2025-05-21

No results posted yet for this study

Summary

The key research objective is to characterise the amino acid (AA) bioavailability for 4 hours following consumption of a single serving of a high protein spoonable yoghurt, compared to a micellar casein drink or a flavoured water-based placebo jelly, in 18-45-year-old males and females. An additional exploratory objective is to characterise the time to reach peak concentration (Tmax) of AA after consumption of a single serving of each product.

Conditions

  • Amino Acid Absorption
  • Amino Acid Plasma Profile
  • Amino Acids, Essential

Interventions

DIETARY_SUPPLEMENT

Test Product: Yoghurt

High protein spoonable yoghurt

DIETARY_SUPPLEMENT

Micellar casein drink

Micellar casein drink made from water, casein powder and fruit syrup

DIETARY_SUPPLEMENT

Placebo

Placebo sugar free jelly

Sponsors & Collaborators

  • Danone Nutricia Research

    collaborator INDUSTRY

  • Glyn Howatson

    lead OTHER

Principal Investigators

  • Glyn Howatson · Northumbria University

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
SINGLE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Max Age
45 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2024-10-09
Primary Completion
2024-12-12
Completion
2025-01-20

Countries

  • United Kingdom

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 NCT06733142 on ClinicalTrials.gov