The Effect of Dairy and Non-Dairy Snacks on Food Intake, Subjective Appetite in Children

September 16, 2020 updated by: Mount Saint Vincent University

The Effect of Solid, Semi-Solid and Fluid Dairy Products on Short-Term Food Intake and Satiety in Children

Dairy products have the potential to be healthy snack foods for children and are provided in a variety of food matrices. For instance, milk represents a fluid product, yogurt can be classified as a semi-solid food, and finally, cheese is the example of solid food. This experiment is aimed to examine the effect of dairy products with different food matrices on satiety and food intake in children. Dairy products will be compared with other non-dairy snacks popular among children including cookies and potato chips.

Study Overview

Status

Completed

Conditions

Intervention / Treatment

Study Type

Interventional

Enrollment (Actual)

40

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

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

9 years to 14 years (Child)

Accepts Healthy Volunteers

Yes

Genders Eligible for Study

All

Description

Inclusion Criteria:

  • Born at full-term within the normal weight range
  • 9-14 year old

Exclusion Criteria:

  • Food sensitivities or allergies,
  • Dietary restrictions,
  • Health, learning, emotional or behavioural problems
  • Receiving medication

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: Basic Science
  • Allocation: Randomized
  • Interventional Model: Crossover Assignment
  • Masking: None (Open Label)

Arms and Interventions

Participant Group / Arm
Intervention / Treatment
Experimental: Potato chips
Commercial potato chips, 180 kcal
Other: Potato chips
Commercially available potato chips, 180 kcal
Experimental: Greek yogurt
Greek yogurt, 180 kcal
Other: Greek yogurt
Commercially available Greek yogurt, 180 kcal
Experimental: Cookies
Sandwich-type cookies, 180 kcal
Other: Cookies
Commercially available cookies, 180 kcal
Experimental: Cheese
Mozzarella cheese, 180 kcal
Other: Cheese
Commercially available cheese, 180 kcal
Experimental: Milk (fluid)
Milk, 2% m.f., 180 kcal
Other: Milk
Commercially available milk, 180 kcal

What is the study measuring?

Primary Outcome Measures

Outcome Measure
Measure Description
Time Frame
Food intake (grams and kcal) measured with a test meal
Time Frame: 120 min
The amount of energy (kcal) consumed ad libitum with the test meal (pizza lunch) two hours later.
120 min
Subjective appetite measured with Visual Analogue Scales
Time Frame: 0-120 min
The subjective assessment of appetite parameters including a desire to eat, fullness, hunger and a prospective 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 min

Secondary Outcome Measures

Outcome Measure
Measure Description
Time Frame
Cortisol
Time Frame: 0-120 min
The concentration of salivary cortisol
0-120 min

Collaborators and Investigators

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

Sponsor

Mount Saint Vincent University

Collaborators

University of Toronto

Investigators

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

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 (Actual)

November 1, 2011

Primary Completion (Actual)

August 1, 2017

Study Completion (Actual)

August 1, 2017

Study Registration Dates

First Submitted

April 17, 2015

First Submitted That Met QC Criteria

June 26, 2015

First Posted (Estimate)

June 29, 2015

Study Record Updates

Last Update Posted (Actual)

September 18, 2020

Last Update Submitted That Met QC Criteria

September 16, 2020

Last Verified

September 1, 2020

More Information

Terms related to this study

Keywords

Other Study ID Numbers

  • 2011-001
  • 2016-130 (Other Identifier: Mount Saint Vincent University)

Drug and device information, study documents

Studies a U.S. FDA-regulated drug product

No

Studies a U.S. FDA-regulated device product

No

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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