Functional and Value-Added Dairy Products and Blood Glucose Control

Study Overview
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Brief Summary
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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.

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

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: Single


Arms and Interventions

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

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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Sugar intake, Sweeteners, Milk Proteins, Diabetes, Obesity, Sweetened food products, Chocolate milk, Blood glucose, Insulin, Satiety, Food Intake, Casein, Whey protein