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

August 24, 2012 updated by: G. Harvey Anderson, University of Toronto

Effect of Varied Protein Concentrations in Greek Yogurt on Glycemic Response, Satiety and Next Meal Food Intake in Healthy Young Men

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.

Study Overview

Status

Completed

Conditions

Intervention / Treatment

Study Type

Interventional

Enrollment (Actual)

20

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

  • Canada
    • Ontario
      • Toronto, Ontario, Canada, M5S 3E2
        • Department of Nutritional Sciences, University of Toronto

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 30 years (Adult)

Accepts Healthy Volunteers

Yes

Genders Eligible for Study

Male

Description

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

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: Single Group Assignment
  • Masking: Single

Arms and Interventions

Participant Group / 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.

What is the study measuring?

Primary Outcome Measures

Outcome Measure
Measure Description
Time Frame
Food intake
Time Frame: 120 minutes after consumption of treatments
Calories consumed at the test meal
120 minutes after consumption of treatments

Secondary Outcome Measures

Outcome Measure
Measure Description
Time Frame
Glycemia
Time Frame: Pre-(0-120 min) and post-(120-260 min) meal periods
Glycemic responses in the pre- and post-test meal periods
Pre-(0-120 min) and post-(120-260 min) meal periods

Other Outcome Measures

Outcome Measure
Measure Description
Time Frame
Appetite
Time Frame: Pre-(0-120 min) and post-(120-260 min) meal periods
Appetite scores in the pre- and post-test meal periods
Pre-(0-120 min) and post-(120-260 min) meal periods

Collaborators and Investigators

This is where you will find people and organizations involved with this study.

Sponsor

University of Toronto

Collaborators

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

Investigators

  • Principal Investigator: G. Harvey Anderson, Professor, 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.

General Publications

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 Major Dates

Study Start

February 1, 2012

Primary Completion (Actual)

June 1, 2012

Study Completion (Actual)

June 1, 2012

Study Registration Dates

First Submitted

August 22, 2012

First Submitted That Met QC Criteria

August 24, 2012

First Posted (Estimate)

August 27, 2012

Study Record Updates

Last Update Posted (Estimate)

August 27, 2012

Last Update Submitted That Met QC Criteria

August 24, 2012

Last Verified

August 1, 2012

More Information

Terms related to this study

Keywords

Other Study ID Numbers

  • 27226

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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