Protein Concentrations in Yogurt and Satiety, Food Intake and Glycemia in Healthy Men

• Sponsor: University of Toronto (Other)
• Overall Status: Completed
• CT.gov ID: NCT01673321
• Collaborator: Natural Sciences and Engineering Research Council, Canada (Other), Dairy Farmers of Ontario (Other), Mondelēz International, Inc. (Industry)
• Enrollment: 20
• Location: 1
• Arms: 5
• Duration (Months): 4
• Patients Per Site Per Month: 5

Study Details

Study Description

Brief Summary

This study compared the effects of dairy products, including milk and yogurt, with different amounts of proteins on responses of appetite, glucose and insulin and on food intake at a meal served 120 minutes later in healthy adult male individuals.

Condition or Disease	Intervention/Treatment	Phase
Healthy; Glucose Metabolism	Other: Dietary intervention	N/A

Study Design

• Study Type: Interventional
• Actual Enrollment: 20 participants
• Allocation: Randomized
• Intervention Model: Single Group Assignment
• Masking: Single (Participant)
• Primary Purpose: Prevention
• Official Title: Effect of Varied Protein Concentrations in Greek Yogurt on Glycemic Response, Satiety and Next Meal Food Intake in Healthy Young Men
• Study Start Date: Feb 1, 2012
• Actual Primary Completion Date: Jun 1, 2012
• Actual Study Completion Date: Jun 1, 2012

Arms and Interventions

Arm	Intervention/Treatment
Experimental: Non-fat Yogurt-Plain flavored Protein to carbohydrate ratio: 2.30	Other: Dietary intervention; All snacks (arms) were randomly given to subjects to be consumed within 5 minutes, after 4 hours of consuming a standard breakfast.
Experimental: Skim milk Protein to carbohydrate ratio: 0.69	Other: Dietary intervention; All snacks (arms) were randomly given to subjects to be consumed within 5 minutes, after 4 hours of consuming a standard breakfast.
Experimental: Non-fat Yogurt with honey-Plain flavored Protein to carbohydrate ratio: 1.24	Other: Dietary intervention; All snacks (arms) were randomly given to subjects to be consumed within 5 minutes, after 4 hours of consuming a standard breakfast.
Experimental: Orange juice Protein to carbohydrate ratio: 0.07	Other: Dietary intervention; All snacks (arms) were randomly given to subjects to be consumed within 5 minutes, after 4 hours of consuming a standard breakfast.
Experimental: Non-fat Yogurt-Strawberry flavored Protein to carbohydrate ratio: 0.79	Other: Dietary intervention; All snacks (arms) were randomly given to subjects to be consumed within 5 minutes, after 4 hours of consuming a standard breakfast.

Outcome Measures

Primary Outcome Measures

1. Food intake [120 minutes after consumption of treatments]

   Calories consumed at the test meal

Secondary Outcome Measures

1. Glycemia [Pre-(0-120 min) and post-(120-260 min) meal periods]

   Glycemic responses in the pre- and post-test meal periods

Other Outcome Measures

1. Appetite [Pre-(0-120 min) and post-(120-260 min) meal periods]

   Appetite scores in the pre- and post-test meal periods

Eligibility Criteria

Criteria

• Ages Eligible for Study: 20 Years to 30 Years
• Sexes Eligible for Study: Male
• Accepts Healthy Volunteers: Yes

Inclusion Criteria:

• Age: 20-30 years

• Body mass index: 20 and 24.9 kg/m2

Exclusion Criteria:

• Breakfast skippers,

• Smokers,

• Dieters,

• Individuals with lactose-intolerance or who are allergic to milk,

• Individuals with gastrointestinal problems and

• Individuals with diabetes or other metabolic diseases

Contacts and Locations

Locations

	Site	City	State	Country	Postal Code
1	Department of Nutritional Sciences, University of Toronto	Toronto	Ontario	Canada	M5S 3E2

Sponsors and Collaborators

• University of Toronto
• Natural Sciences and Engineering Research Council, Canada
• Dairy Farmers of Ontario
• Mondelēz International, Inc.

Investigators

• Principal Investigator: G. Harvey Anderson, Professor, University of Toronto

Study Documents (Full-Text)

None provided.

More Information

Publications

None provided.

• Responsible Party: G. Harvey Anderson, Professor, University of Toronto
• ClinicalTrials.gov Identifier: NCT01673321
• Other Study ID Numbers: 27226
• First Posted: Aug 27, 2012
• Last Update Posted: Aug 27, 2012
• Last Verified: Aug 1, 2012

• Keywords provided by G. Harvey Anderson, Professor, University of Toronto: Yogurt; Milk; Protein; Food intake; Appetite; Glucose; Insulin

Study Results

No Results Posted as of Aug 27, 2012