Dairy Products With Reduced Sugar and Blood Glucose

Study Overview
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Brief Summary
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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.

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

Conditions
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Blood Glucose, High, Metabolic Disease, Overweight and Obesity

Intervention / Treatment
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* Other: Food


Participation Criteria
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Eligibility Criteria
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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.

Ages Eligible for Study
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Minimum Age: 19 Years
Maximum Age: 35 Years

Sexes Eligible for Study
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All

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Design Details

Primary Purpose: Prevention
Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Double


Arms and Interventions

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

What is the study measuring?
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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 | 
| Food intake | Energy intake with an ad libitum meat at 120 minutes | 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 | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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Sugar intake, Sweeteners, Diabetes, Obesity, Sweetened food products, Chocolate milk