- ICH GCP
- US Clinical Trials Registry
- Clinical Trial NCT00988182
The Effect of Whey Protein and Its Hydrolysate on Pre- and Post-Fixed Meal Glycemia and Insulin in Young Adults
October 1, 2009 updated by: University of Toronto
The purpose of this study is to describe relationships among whey protein and its hydrolysate when consumed before a meal on pre- and post-fixed meal satiety, blood glucose and insulin in healthy young adults.
Study Overview
Status
Completed
Conditions
Intervention / Treatment
Detailed Description
A randomized, cross-over design study was conducted.
Whey protein preloads (5-40 g) and hydrolysate whey protein (10 g) were provided in 300 ml water.
At 30 min following consumption, subjects were fed a preset pizza meal (12 kcal/kg, experiment 2).
Satiety, insulin and blood glucose were measured at baseline and selected intervals pre- and post-meal.
Study Type
Interventional
Enrollment (Actual)
22
Phase
- Not Applicable
Contacts and Locations
This section provides the contact details for those conducting the study, and information on where this study is being conducted.
Study Locations
-
-
Ontario
-
Toronto, Ontario, Canada, M5S 3E2
- University of Toronto, Department of Nutritional Sciences
-
-
Participation Criteria
Researchers look for people who fit a certain description, called eligibility criteria. Some examples of these criteria are a person's general health condition or prior treatments.
Eligibility Criteria
Ages Eligible for Study
20 years to 27 years (Adult)
Accepts Healthy Volunteers
No
Genders Eligible for Study
All
Description
Inclusion Criteria:
- normal body weight
Exclusion Criteria:
- breakfast skippers
- smokers
- dieters or individuals with diabetes (fasting blood glucose ≥ 7.0 mmol/L) or other metabolic diseases
Study Plan
This section provides details of the study plan, including how the study is designed and what the study is measuring.
How is the study designed?
Design Details
- Primary Purpose: Prevention
- Allocation: Randomized
- Interventional Model: Crossover Assignment
- Masking: Single
Arms and Interventions
Participant Group / Arm |
Intervention / Treatment |
---|---|
Experimental: whey protein, 5g
|
whey protein
|
Experimental: whey protein, 10g
|
whey protein
|
Experimental: whey protein, 20g
|
whey protein
|
Experimental: whey protein, 40g
|
whey protein
|
Experimental: water control
|
What is the study measuring?
Primary Outcome Measures
Outcome Measure |
Time Frame |
---|---|
Blood glucose, Insulin, Subjective appetite
Time Frame: 0-170 min
|
0-170 min
|
Secondary Outcome Measures
Outcome Measure |
Time Frame |
---|---|
Physical comfort
Time Frame: 0-170 min
|
0-170 min
|
Collaborators and Investigators
This is where you will find people and organizations involved with this study.
Sponsor
Collaborators
Investigators
- Principal Investigator: Harvey Anderson, Ph.D., University of Toronto
Publications and helpful links
The person responsible for entering information about the study voluntarily provides these publications. These may be about anything related to the study.
Study record dates
These dates track the progress of study record and summary results submissions to ClinicalTrials.gov. Study records and reported results are reviewed by the National Library of Medicine (NLM) to make sure they meet specific quality control standards before being posted on the public website.
Study Registration Dates
First Submitted
September 30, 2009
First Submitted That Met QC Criteria
October 1, 2009
First Posted (Estimate)
October 2, 2009
Study Record Updates
Last Update Posted (Estimate)
October 2, 2009
Last Update Submitted That Met QC Criteria
October 1, 2009
Last Verified
October 1, 2009
More Information
Terms related to this study
Other Study ID Numbers
- Kraft_whey protein: study 2
This information was retrieved directly from the website clinicaltrials.gov without any changes. If you have any requests to change, remove or update your study details, please contact register@clinicaltrials.gov. As soon as a change is implemented on clinicaltrials.gov, this will be updated automatically on our website as well.
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