Breakfast Cereals Consumed in Dairy and Non-dairy Medium: the Effects on Blood Glucose, Satiety and Food Intake

The Effect of Dairy and Non-Dairy Cultured Products Added to Breakfast Cereals on Satiation, Satiety, Blood Glucose Control and Short-Term Food Intake in Young Adults

The effects of dairy-free products consumed with a breakfast meal on food intake and glycaemic regulation remain unexplored. It is known that dairy products are an excellent source of protein, low glycaemic sugar lactose, calcium, and vitamin D. In our recent study the consumption of a dairy snack with high protein content resulted in reduced blood glucose response compared to non-dairy snack with the similar amount of available carbohydrate. The investigators hypothesize that the ad libitum intake of breakfast cereals served with a high-protein fermented dairy product will result in reduced and sustained blood glucose response compared to non-dairy control. The objective of this study is to investigate how dairy and non-dairy cultured products used as carriers for breakfast granola cereals and consumed ad libitum affect short-term food intake, satiety, and glycaemia within two hours.

Study Overview

• Status: Completed
• Conditions: Blood Glucose; Eating; Food
• Intervention / Treatment: Other: Food

• Study Type: Interventional
• Enrollment (Actual): 24
• Phase: Not Applicable

Contacts and Locations

Study Locations

• Canada
  • Nova Scotia
    • Halifax, Nova Scotia, Canada, B3M 2J6
      • Mount Saint Vincent University

Participation Criteria

Eligibility Criteria

• Ages Eligible for Study: 19 years to 28 years (Adult)
• Accepts Healthy Volunteers: Yes
• Genders Eligible for Study: Female

Description

Inclusion Criteria:

• Healthy females

Exclusion Criteria:

• Overweight or obese
• Breakfast skippers
• Have any chronic metabolic diseases
• Smokers
• Taking medications

Study Plan

How is the study designed?

Design Details

• Primary Purpose: Basic Science
• Allocation: Randomized
• Interventional Model: Crossover Assignment
• Masking: Single

Number of Arms

3

Arms and Interventions

Participant Group / Arm	Intervention / Treatment
Experimental: Breakfast meal with granola cereal and cultured dairy	Other: Food; The intervention represents a breakfast meal (cereals with cultured products) or breakfast skipping (water control)
Experimental: Breakfast meal with granola cereal and cultured non-dairy	Other: Food; The intervention represents a breakfast meal (cereals with cultured products) or breakfast skipping (water control)
Experimental: Water; Energy-free control	Other: Food; The intervention represents a breakfast meal (cereals with cultured products) or breakfast skipping (water control)

What is the study measuring?

Primary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Postprandial blood glucose concentration	The concentration of blood glucose in venous blood after the ad libitum breakfast meal or water control.	0-120 minutes
Subjective feeling of appetite	The subjective assessment of appetite parameters including desire to eat, fullness, hunger and a prospectiove 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).	0-120 minutes
Ad libitum food intake	The amount of energy (kcal) consumed ad libitum with the breakfast meal or water control and with the test meal (pizza lunch) two hour later.	0-120 minutes

Secondary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Circulatory insulin concentration	The concentration of insulin in blood	0-120 minutes
Subjective feeling of physical comfort	The subjective assessment of wellness and gastrointestinal symptoms including feeling of nausea, diarrhoea, flatulence and other parameters measured with 100 mm Visual Analogue Scales with two opposite statements at each end.	0-120 minutes
Subjective feeling of food palatability (pleasantness)	The pleasantness of the breakfast meal and pizza meal measured with 100 mm Visual Analogue Scales with two opposite statements at each end.(e.g., 0 mm means that food is not pleasant at all, and 100 mm means that the food is very pleasant).	0, 120 minutes

Collaborators and Investigators

• Sponsor: Mount Saint Vincent University
• Collaborators: University of Toronto; Dairy Farmers of Canada
• Investigators: Principal Investigator: Bohdan Luhovyy, PhD, Mount Saint Vincent University

Study record dates

Study Major Dates

• Study Start (Actual): November 20, 2015
• Primary Completion (Actual): July 30, 2016
• Study Completion (Actual): November 17, 2017

Study Registration Dates

• First Submitted: April 2, 2019
• First Submitted That Met QC Criteria: April 11, 2019
• First Posted (Actual): April 16, 2019

Study Record Updates

• Last Update Posted (Actual): April 16, 2019
• Last Update Submitted That Met QC Criteria: April 11, 2019
• Last Verified: April 1, 2019

More Information

Terms related to this study

• Keywords: Satiety; Food intake; Blood glucose; Breakfast
• Other Study ID Numbers: 2015-013

Plan for Individual participant data (IPD)

• Plan to Share Individual Participant Data (IPD)?: NO

Drug and device information, study documents

• Studies a U.S. FDA-regulated drug product: No
• Studies a U.S. FDA-regulated device product: No