The project will consist of two studies. One study will explore the satiating properties of dairy cheese and its dairy-free substitute when consumed ad libidum, and another study will investigate their effects on postprandial glycemia. Both studies will involve healthy young adults. The secondary outcomes of these studies will be food sensory characteristics, diet-induced thermogenesis, subjective feeling of fatigue and energy, gastrointestinal comfort level, and food intake. The proposed project results will help to better understand the health properties of the cheese and its dairy-free substitute.
Eligibility
Sex
ALL
Min age
19 Years
Max age
35 Years
Healthy volunteers
Accepted
Inclusion Criteria:
* Young healthy adults
Exclusion Criteria:
* Breakfast skipper
* Smoker (including e-cigarettes) / cannabis consumer
* Be underweight, overweight or obese
* Have chronic diseases, including diabetes
* Taking certain medication
* Have lactose intolerance, food allergies or gastrointestinal disorders (e.g., irritable bowel syndrome, or others).
Primary outcome measure(s)
Blood glucose — 0-120 minutes The concentrations of blood glucose
Insulin — 0-120 minutes The concentrations of insulin
Satiety — 0-120 minutes The components of average subjective appetite including desire to eat, hunger, fullness, and a prospective food consumption measured with 100mm visual analogue scales.
Food intake — 0 minutes, 120 minutes Energy intake with an ad libitum meal at 120 minutes
Trial sites (1)
Facility
City
Region
Status
Mount Saint Vincent University
Halifax
Nova Scotia
Recruiting
More Mount Saint Vincent University trials in Canada
This page summarises publicly available registry data for informational purposes — not medical advice. Eligibility is determined by each study team; patients should discuss participation with their clinician.
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