Dairy Products With Reduced Sugar and Blood Glucose

The Effect of Dairy Products With Reduced Added Sugar Content on Blood Glucose, Satiety and Food Intake

Dairy products represent an important food group in human nutrition as a source of calcium, protein, functional fats and low-glycaemic sugar lactose. While traditionally consumed natural milk and yogurt have low sugar content, many flavoured liquid dairy products such as chocolate milk, or fermented products such as yogurt have added sugar. Our recent studies have shown that the partial reduction of added sugar in chocolate milk and yogurt is not associated with any inferior sensory characteristics such as taste and pleasantness compared to their full-sugar counterparts. The current project will investigate whether the liquid dairy products with reduced sugar content (value-added products) have any benefits on blood glucose control in humans.

Study Overview

• Status: Completed
• Conditions: Overweight and Obesity; Metabolic Disease; Blood Glucose, High
• Intervention / Treatment: Other: Food

• Study Type: Interventional
• Enrollment (Actual): 20
• Phase: Not Applicable

Contacts and Locations

• Study Contact: Name: Bohdan Luhovyy, PhD; Phone Number: 9024576256; Email: bohdan.luhovyy@msvu.ca

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 35 years (Adult)
• Accepts Healthy Volunteers: Yes
• Genders Eligible for Study: All

Description

Inclusion Criteria:

• 19-35 y males and females, non-smokers

Exclusion Criteria:

• having any diseases, irregular menses in females, smoking (all types), taking medications known to influence blood glucose control, skipping breakfast, and having emotional, or learning problems that would affect their ability to participate in the study as required. Individuals with known food allergies and lactose intolerance will be also excluded.

Study Plan

How is the study designed?

Design Details

• Primary Purpose: Prevention
• Allocation: Randomized
• Interventional Model: Crossover Assignment
• Masking: Double

Number of Arms

5

Arms and Interventions

Participant Group / Arm	Intervention / Treatment
Experimental: Chocolate milk with a regular added sugar content; Dairy product with a regular sugar content	Other: Food; Dairy products with regular and reduced sugar content and water control.
Experimental: Chocolate milk with a reduced added sugar content; Dairy product with a reduced sugar content	Other: Food; Dairy products with regular and reduced sugar content and water control.
Experimental: Yogurt with a regular added sugar content; Dairy product with a regular sugar content	Other: Food; Dairy products with regular and reduced sugar content and water control.
Experimental: Yogurt with a reduced added sugar content; Dairy product with a reduced sugar content	Other: Food; Dairy products with regular and reduced sugar content and water control.
Experimental: Energy-free control; Potable water	Other: Food; Dairy products with regular and reduced sugar content and water control.

What is the study measuring?

Primary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Blood glucose	The concentration of blood glucose	0-120 minutes
Insulin	The concentration of blood glucose	0-120 minutes

Secondary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Satiety	The components of average subjective appetite including desire to eat, hunger, fullness, and a prospective food consumption measured with 100mm visual analogue scales.	0-120 minutes
Thirst	The subjective perception of thirst measured with 100mm visual analogue scales containing the question "How thirsty do you feel?" and two statements on each pole of 100mm line: "Not thirsty at all" (0mm) and "As thirsty as I have ever felt" (100mm).	0-120 minutes
Physical comfort	The subjective feeling of wellness and gastrointestinal discomfort parameters including the feeling of nausea, stomach cramps, flatulency, diarrhea and a subjective feeling of wellness, each measured with 100mm visual analogue scales.	0-120 minutes
Food pleasantness	The perception of pleasantness of the treatments (0 min) and a test meal (at 120 min) will be measured with 100mm visual analogue scale.	at 0 and 120 minutes
Food intake	Energy intake with an ad libitum meat at 120 minutes	120 minutes

Collaborators and Investigators

• Sponsor: Mount Saint Vincent University
• Investigators: Principal Investigator: Bohdan Luhovyy, PhD, Mount Saint Vincent University

Study record dates

Study Major Dates

• Study Start (Actual): September 2, 2021
• Primary Completion (Actual): August 31, 2022
• Study Completion (Actual): August 31, 2022

Study Registration Dates

• First Submitted: April 10, 2021
• First Submitted That Met QC Criteria: April 21, 2021
• First Posted (Actual): April 22, 2021

Study Record Updates

• Last Update Posted (Actual): March 16, 2023
• Last Update Submitted That Met QC Criteria: March 14, 2023
• Last Verified: March 1, 2023

More Information

Terms related to this study

• Keywords: Diabetes; Obesity; Sugar intake; Sweeteners; Sweetened food products; Chocolate milk
• Additional Relevant MeSH Terms: Body Weight; Overweight; Metabolic Diseases
• Other Study ID Numbers: 2019-202-01

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