Functional and Value-Added Dairy Products and Blood Glucose Control

The Sensory and Metabolic Effects of Functional and Value-Added Dairy Products

Milk proteins possess multiple biological activities including their effect on blood glucose control, satiety and energy intake. The design of functional food products with added milk protein fractions has many challenges related to their inferior sensory properties. Chocolate milk presents the universal vehicle for added milk protein fractions that might partially mask their sensory characteristics. However, commercially produced chocolate milk has a significant amount of added sugar. This project will investigate the properties of a value-added dairy product (chocolate milk with reduced sugar content) enriched with individual milk protein fractions on characteristics of blood glucose control, satiety and energy intake in young healthy adults.

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 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

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: Single

Number of Arms

5

Arms and Interventions

Participant Group / Arm	Intervention / Treatment
Experimental: Chocolate milk; Chocolate milk with reduced added sugar	Other: Food; Dairy products with reduced sugar content
Experimental: Chocolate milk with whey protein; Chocolate milk with reduced added sugar and added whey protein	Other: Food; Dairy products with reduced sugar content
Experimental: Chocolate milk with casein; Chocolate milk with reduced added sugar and added casein	Other: Food; Dairy products with reduced sugar content
Experimental: Chocolate milk with alpha-lactalbumin; Chocolate milk with reduced added sugar and added alpha-lactalbumin	Other: Food; Dairy products with reduced sugar content
Experimental: Chocolate milk with glycomacropeptide; Chocolate milk with reduced added sugar and added glycomacropeptide	Other: Food; Dairy products with reduced sugar content

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 insulin	0-120 minutes

Secondary Outcome Measures

Outcome Measure	Measure Description	Time Frame
C-peptide	The concentration of C-peptide	0-120 minutes
Incretins, glucagon and amino acids	The concentration of incretins and glucagon	0-120 minutes
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
Food Intake	Energy intake with an ad libitum meat at 120 minutes	0 min, 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 minutes) and a test meal (at 120 minutes) will be measured with 100mm visual analogue scale.	at 0 and 120 minutes

Collaborators and Investigators

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

Study record dates

Study Major Dates

• Study Start (Actual): October 1, 2021
• Primary Completion (Actual): December 31, 2022
• Study Completion (Actual): March 31, 2023

Study Registration Dates

• First Submitted: May 26, 2022
• First Submitted That Met QC Criteria: May 26, 2022
• First Posted (Actual): June 1, 2022

Study Record Updates

• Last Update Posted (Actual): October 19, 2023
• Last Update Submitted That Met QC Criteria: October 17, 2023
• Last Verified: October 1, 2023

More Information

Terms related to this study

• Keywords: Diabetes; Insulin; Obesity; Casein; Food Intake; Satiety; Whey protein; Blood glucose; Sugar intake; Sweeteners; Milk Proteins; Sweetened food products; Chocolate milk
• Additional Relevant MeSH Terms: Overnutrition; Nutrition Disorders; Body Weight; Overweight; Metabolic Diseases
• Other Study ID Numbers: 2019-202-02

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