The Effect of Dairy and Non-dairy Breakfasts on Satiety and Post-meal Glycemia in Healthy Older Adults

Overview

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.

Full Title of Study: “The Effect of Dairy and Non-dairy Breakfasts on Subjective Appetite Ratings, Food Intake, and Post-meal Glycemia in Healthy Older Adults”

Study Type

  • Study Type: Interventional
  • Study Design
    • Allocation: Randomized
    • Intervention Model: Crossover Assignment
    • Primary Purpose: Basic Science
    • Masking: None (Open Label)
  • Study Primary Completion Date: December 2015

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.

Interventions

  • Other: 2% M.F. Milk
  • Other: White Bread
  • Other: Strawberry Jam
  • Other: 31% M.F. Cheddar Cheese
  • Other: 2% M.F. Plain Greek yogurt
  • Other: Soy Beverage
  • Other: Water

Arms, Groups and Cohorts

  • Experimental: 2% M.F. Milk
    • Breakfast meal: 250 mL 2% M.F. milk, 75 g white toast, 23.2 g strawberry jam, 100 mL water
  • Experimental: 2% M.F. Plain Greek Yogurt
    • Breakfast meal: 175 g 2% plain Greek yogurt, 75 g white toast, 23.2 g strawberry jam, 100 mL + 75 mL water
  • Experimental: 31% M.F. Cheddar Cheese
    • Breakfast meal: 30 g 31% M.F. cheddar cheese, 75 g white toast, 27.0 g strawberry jam, 100 mL + 220 mL water
  • Experimental: Soy Beverage
    • Breakfast meal: 250 mL soy beverage, 75 g white toast, 19.3 g strawberry jam, 100 mL water
  • Experimental: Water (control)
    • Breakfast meal: 250 mL + 100 mL water

Clinical Trial Outcome Measures

Primary Measures

  • Blood Glucose
    • Time Frame: 0-210 minutes
    • Blood glucose (mmol/L) is measured using finger prick capillary blood samples
  • Subjective Appetite
    • Time Frame: 0-210 minutes
    • Subjective appetite ratings are obtained from four 100 mm visual analogue scale (VAS) questions assessing “Desire to Eat”, “Hunger”, “Fullness” and “Prospective Food Consumption”. The average of all four VAS is calculated to obtain the average appetite score for statistical analysis.

Secondary Measures

  • Insulin
    • Time Frame: 0-210 minutes
    • Blood insulin (μU/mL) is measured using finger prick capillary blood samples
  • Food Intake
    • Time Frame: 180-200 minutes
    • Food at an ad libitum lunch meal consisting of a dish of rice, meatballs, and tomato sauce will be weighed to determine food intake based on nutrition information provided by the manufacturers.

Participating in This Clinical Trial

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

Gender Eligibility: All

Minimum Age: 60 Years

Maximum Age: 70 Years

Are Healthy Volunteers Accepted: Accepts Healthy Volunteers

Investigator Details

  • Lead Sponsor
    • University of Toronto
  • Collaborator
    • Dairy Farmers of Canada
  • Provider of Information About this Clinical Study
    • Principal Investigator: G. Harvey Anderson, Professor – University of Toronto
  • Overall Official(s)
    • G. Harvey Anderson, Ph.D., Principal Investigator, Department of Nutritional Sciences, University of Toronto

Clinical trials entries are delivered from the US National Institutes of Health and are not reviewed separately by this site. Please see the identifier information above for retrieving further details from the government database.

At TrialBulletin.com, we keep tabs on over 200,000 clinical trials in the US and abroad, using medical data supplied directly by the US National Institutes of Health. Please see the About and Contact page for details.