The Effect of Dairy and Non-Dairy Snacks on Food Intake, Subjective Appetite in Children

Sponsor

Mount Saint Vincent University (Other)

Overall Status

Completed

CT.gov ID

NCT02484625

Collaborator

University of Toronto (Other)

Enrollment

Location

Arms

Actual Duration (Months)

0.6

Patients Per Site Per Month

Study Details

Study Description

Brief Summary

Dairy products have the potential to be healthy snack foods for children and are provided in a variety of food matrices. For instance, milk represents a fluid product, yogurt can be classified as a semi-solid food, and finally, cheese is the example of solid food. This experiment is aimed to examine the effect of dairy products with different food matrices on satiety and food intake in children. Dairy products will be compared with other non-dairy snacks popular among children including cookies and potato chips.

Condition or Disease	Intervention/Treatment	Phase
Food Eating Appetite	Other: Potato chips Other: Greek yogurt Other: Cookies Other: Cheese Other: Milk	N/A

Study Design

Study Type:

Interventional

Actual Enrollment :

40 participants

Allocation:

Randomized

Intervention Model:

Crossover Assignment

Intervention Model Description:

Randomized crossoverRandomized crossover

Masking:

None (Open Label)

Primary Purpose:

Basic Science

Official Title:

The Effect of Solid, Semi-Solid and Fluid Dairy Products on Short-Term Food Intake and Satiety in Children

Actual Study Start Date :

Nov 1, 2011

Actual Primary Completion Date :

Aug 1, 2017

Actual Study Completion Date :

Aug 1, 2017

Arms and Interventions

Arm	Intervention/Treatment
Experimental: Potato chips Commercial potato chips, 180 kcal	Other: Potato chips Commercially available potato chips, 180 kcal
Experimental: Greek yogurt Greek yogurt, 180 kcal	Other: Greek yogurt Commercially available Greek yogurt, 180 kcal
Experimental: Cookies Sandwich-type cookies, 180 kcal	Other: Cookies Commercially available cookies, 180 kcal
Experimental: Cheese Mozzarella cheese, 180 kcal	Other: Cheese Commercially available cheese, 180 kcal
Experimental: Milk (fluid) Milk, 2% m.f., 180 kcal	Other: Milk Commercially available milk, 180 kcal

Outcome Measures

Primary Outcome Measures

Food intake (grams and kcal) measured with a test meal [120 min]
The amount of energy (kcal) consumed ad libitum with the test meal (pizza lunch) two hours later.
Subjective appetite measured with Visual Analogue Scales [0-120 min]
The subjective assessment of appetite parameters including a desire to eat, fullness, hunger and a prospective food consumption measured with 100 mm Visual Analogue Scales with two opposite statements at each end (e.g., for the hunger scale, 0 mm means not hungry at all, and 100 mm means very hungry).

Secondary Outcome Measures

Cortisol [0-120 min]
The concentration of salivary cortisol

Eligibility Criteria

Criteria

Ages Eligible for Study:

9 Years to 14 Years

Sexes Eligible for Study:

All

Accepts Healthy Volunteers:

Yes

Inclusion Criteria:

Born at full-term within the normal weight range
9-14 year old

Exclusion Criteria:

Food sensitivities or allergies,
Dietary restrictions,
Health, learning, emotional or behavioural problems
Receiving medication

Contacts and Locations

Locations

	Site	City	State	Country	Postal Code
1	Mount Saint Vincent University	Halifax	Nova Scotia	Canada	B3M 2J6

Sponsors and Collaborators

Mount Saint Vincent University
University of Toronto

Investigators

Principal Investigator: Bohdan L Luhovyy, PhD, Mount Saint Vincent University

Study Documents (Full-Text)

None provided.

More Information

Publications

None provided.

Responsible Party:

Mount Saint Vincent University

ClinicalTrials.gov Identifier:

NCT02484625

Other Study ID Numbers:

2011-001
2016-130

First Posted:

Jun 29, 2015

Last Update Posted:

Sep 18, 2020

Last Verified:

Sep 1, 2020

Studies a U.S. FDA-regulated Drug Product:

Studies a U.S. FDA-regulated Device Product:

Keywords provided by Mount Saint Vincent University

Study Results

No Results Posted as of Sep 18, 2020