Clinical trial NCT02607007: The Effect of Dairy and Non-dairy Breakfasts on Satiety and Post-meal Glycemia in Healthy Older Adults
Official title: The Effect of Dairy and Non-dairy Breakfasts on Subjective Appetite Ratings, Food Intake, and Post-meal Glycemia in Healthy Older Adults
Study type: INTERVENTIONAL
Overall status: COMPLETED
Phase: PHASE1
PHASE2
Conditions: Diabetes
Obesity
Keywords: Dairy
Post-prandial Glycemia
Satiety
Food Intake
Insulin
Milk
Greek yogurt
Cheese
Soy beverage
Lead sponsor: University of Toronto
Sponsor class: OTHER
Collaborators: name: Dairy Farmers of Canada
First posted: 2015-11-17
Enrollment: 29
Sex: ALL
Minimum age (years): 60
Maximum age (years): 70
Standard ages: ADULT
OLDER_ADULT
Accepts healthy volunteers: yes
Allocation: RANDOMIZED
Intervention model: CROSSOVER
Primary purpose: BASIC_SCIENCE

Brief summary: This study investigates the effects of dairy breakfasts (2% cow's milk, 2% Greek yogurt, cheese) and a non-dairy breakfast (soy beverage) on satiety and post-meal blood glucose. Each participant will receive every treatment in this crossover design study.

Detailed description: Regular consumption of dairy is associated with better body composition and lower incidences of type 2 diabetes and obesity. This may be due to dairy's ability to increase satiety and decrease post-prandial glycemia. However, most clinical studies have only investigated isolated dairy proteins (whey and casein) and the effects of whole dairy products, consumed as part of a meal, remain unclear. Additionally, the effect of dairy type and form remain to be further investigated. Therefore, this study will test the effects of dairy products when consumed with a high glycemic index breakfast on satiety and post-prandial glycemia.

Thirty healthy older males and females (60-70 years, BMI 18.5-30.0 kg/m2) will be recruited for the randomized, unblinded, crossover study. Participants will fast overnight, and at baseline will consume 1) 2% milk (250 mL), 2) soy beverage (250 mL), 3) plain 2% Greek yogurt (175 g), 4) cheddar cheese (30 g), or 5) water (250 mL - control). Treatments will be consumed along with 2 pieces of white toast with strawberry jam, except for the water control which will be consumed alone. All breakfast meals will be isocaloric and water will be given with the yogurt (75 mL) and cheese (220 mL) to compensate for fluid content. At 0 (baseline), 15, 30, 45, 60, 90, 120, 150, 180, (pre-meal period) and 210 minutes (post-meal period) blood will be collected for glucose analysis and subjective appetite ratings completed. Insulin will be analyzed every 30 minutes. Between 180-200 minutes, an ad libitum lunch will be provided to assess food intake.

Eligibility criteria: Inclusion Criteria:

* Healthy BMI (18.5-30.0 kg/m2)
* Regular breakfast consumers
* Menopausal for at least 1 year (females)

Exclusion Criteria:

* Smoking
* Diabetes
* Fasting blood glucose equal to or higher than 6.0 mmol/L
* Cardiovascular disease
* Medication affecting appetite or metabolism
* Trying to lose or gain weight through a diet or exercise regime
* Lactose intolerance or allergies to study foods
* Score equal to or higher than 11 on Eating Habits Questionnaire

Primary outcomes:
measure: Blood Glucose
timeFrame: 0-210 minutes
measure: Subjective Appetite
timeFrame: 0-210 minutes
Secondary outcomes:
measure: Insulin
timeFrame: 0-210 minutes
measure: Food Intake
timeFrame: 180-200 minutes
Other outcomes:
Locations:
city: Toronto
country: Canada
facility: Department of Nutritional Sciences, University of Toronto
state: Ontario
Study officials:
affiliation: Department of Nutritional Sciences, University of Toronto
name: G. Harvey Anderson, Ph.D.
role: PRINCIPAL_INVESTIGATOR
References: