Effects of Goat Milk Yogurt on Postprandial Glycemic Responses, Arterial Blood Pressure and Energy Intake

NCT05069506 | Completed DMC

• 1 other identifier: HRBD 24 Session 04/04/2019 NHA
• Study Type: interventional
• Target: 62
• Locations: 1 country
• Sites: 1

Brief Summary

This study investigated any potential associations between two preloads offered as snacks and postprandial glycemic response, subjective appetite and energy intake in healthy, normal weight adults

Conditions

Potential Abnormality of Glucose Tolerance; Appetite; Lack or Loss, Nonorganic Origin

Outcome Measures

Primary Outcomes (1)

• Capillary blood glucose

  Clinically useful change in serum glucose (mg/dL), defined as the restoration of glucose within normal limits during the 2hr glucose tolerance test and for a total of 5 hours

  7 hours

Secondary Outcomes (3)

• Subjective appetite ratings

  7 hours

• Energy intake after preload

  6 hours

• Arterial blood pressure

  7 hours

Study Arms (7)

Glucose as reference food

EXPERIMENTAL

Twelve healthy, normal-weight subjects (male: 4, female: 8) after 10-14 hr fast, consumed 25g available carbohydrate from glucose, three times, in different weeks as reference foods along with 250ml water; and 25g available carbohydrates from a) goat milk yogurt, b) goat milk yogurt and currants, c) currants, d) sultanina raisins, one time each, in different weeks along with 250ml water. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120 min. The first glucose sample was taken exactly 15min after the first bite of food or drink.

Other: Glucose as reference food; Other: Goat milk as test food; Other: Goat milk and currants as test food; Other: Currants as test food; Other: Sultanina raisins as test food; Other: Goat milk yogurt as preload; Other: Milk with lactic acid as preload

Goat milk as test food

EXPERIMENTAL

Twelve healthy, normal-weight subjects (male: 4, female: 8) after 10-14 hr fast, consumed 25g available carbohydrate from glucose, three times, in different weeks as reference foods along with 250ml water; and 25g available carbohydrates from a) goat milk yogurt, b) goat milk yogurt and currants, c) currants, d) sultanina raisins, one time each, in different weeks along with 250ml water. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120 min. The first glucose sample was taken exactly 15min after the first bite of food or drink.

Other: Glucose as reference food; Other: Goat milk as test food; Other: Goat milk and currants as test food; Other: Currants as test food; Other: Sultanina raisins as test food; Other: Goat milk yogurt as preload; Other: Milk with lactic acid as preload

Goat milk and currants as test food

EXPERIMENTAL

Twelve healthy, normal-weight subjects (male: 4, female: 8) after 10-14 hr fast, consumed 25g available carbohydrate from glucose, three times, in different weeks as reference foods along with 250ml water; and 25g available carbohydrates from a) goat milk yogurt, b) goat milk yogurt and currants, c) currants, d) sultanina raisins, one time each, in different weeks along with 250ml water. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120 min. The first glucose sample was taken exactly 15min after the first bite of food or drink.

Other: Glucose as reference food; Other: Goat milk as test food; Other: Goat milk and currants as test food; Other: Currants as test food; Other: Sultanina raisins as test food; Other: Goat milk yogurt as preload; Other: Milk with lactic acid as preload

Currants as test food

EXPERIMENTAL

Twelve healthy, normal-weight subjects (male: 4, female: 8) after 10-14 hr fast, consumed 25g available carbohydrate from glucose, three times, in different weeks as reference foods along with 250ml water; and 25g available carbohydrates from a) goat milk yogurt, b) goat milk yogurt and currants, c) currants, d) sultanina raisins, one time each, in different weeks along with 250ml water. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120 min. The first glucose sample was taken exactly 15min after the first bite of food or drink.

Other: Glucose as reference food; Other: Goat milk as test food; Other: Goat milk and currants as test food; Other: Currants as test food; Other: Sultanina raisins as test food; Other: Goat milk yogurt as preload; Other: Milk with lactic acid as preload

Sultanina raisins as test food

EXPERIMENTAL

Twelve healthy, normal-weight subjects (male: 4, female: 8) after 10-14 hr fast, consumed 25g available carbohydrate from glucose, three times, in different weeks as reference foods along with 250ml water; and 25g available carbohydrates from a) goat milk yogurt, b) goat milk yogurt and currants, c) currants, d) sultanina raisins, one time each, in different weeks along with 250ml water. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120 min. The first glucose sample was taken exactly 15min after the first bite of food or drink.

Other: Glucose as reference food; Other: Goat milk as test food; Other: Goat milk and currants as test food; Other: Currants as test food; Other: Sultanina raisins as test food; Other: Goat milk yogurt as preload; Other: Milk with lactic acid as preload

Goat milk as preload

EXPERIMENTAL

Forty-five healthy subjects (male: 12, female: 33) were offered a standardized breakfast and 2h after consumed one of the two preloads (goat milk yogurt and milk with lactic acid) served as snack in random order. Three hours after, subjects were given ad libitum access to a meal (lunch and dessert). Foods were weighed at the time of serving and any leftovers were weighed again after meal to determine the amount of food consumed. Fingertip capillary blood glucose samples were collected before and after foods. Subjective appetite ratings were collected using 100mm visual analogue scales (VAS).

Other: Glucose as reference food; Other: Goat milk as test food; Other: Goat milk and currants as test food; Other: Currants as test food; Other: Sultanina raisins as test food; Other: Goat milk yogurt as preload; Other: Milk with lactic acid as preload

Milk with lactic acid as preload

EXPERIMENTAL

Forty-five healthy subjects (male: 12, female: 33) were offered a standardized breakfast and 2h after consumed one of the two preloads (goat milk yogurt and milk with lactic acid) served as snack in random order. Three hours after, subjects were given ad libitum access to a meal (lunch and dessert). Foods were weighed at the time of serving and any leftovers were weighed again after meal to determine the amount of food consumed. Fingertip capillary blood glucose samples were collected before and after foods. Subjective appetite ratings were collected using 100mm visual analogue scales (VAS).

Other: Glucose as reference food; Other: Goat milk as test food; Other: Goat milk and currants as test food; Other: Currants as test food; Other: Sultanina raisins as test food; Other: Goat milk yogurt as preload; Other: Milk with lactic acid as preload

Interventions

Glucose as reference food OTHER

Twelve subjects (male: 4 female: 8) consumed 25g glucose diluted in 150ml water, two times, in different weeks, within 5-10 min. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120 min.

Currants as test food; Glucose as reference food; Goat milk and currants as test food; Goat milk as preload; Goat milk as test food; Milk with lactic acid as preload; Sultanina raisins as test food

Goat milk as test food OTHER

Twelve subjects (male: 4 female: 8) consumed 617 g goat milk yogurt, offering 25g available carbohydrate along with 250 mL water, one time, in different weeks, within 10-15 min. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120 min.

Currants as test food; Glucose as reference food; Goat milk and currants as test food; Goat milk as preload; Goat milk as test food; Milk with lactic acid as preload; Sultanina raisins as test food

Goat milk and currants as test food OTHER

Twelve subjects (male: 4 female: 8) consumed 308 g goat milk yogurt and 19 g currants, offering 25g available carbohydrate along with 250 mL water, one time, in different weeks, within 10-15 min. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120 min.

Currants as test food; Glucose as reference food; Goat milk and currants as test food; Goat milk as preload; Goat milk as test food; Milk with lactic acid as preload; Sultanina raisins as test food

Currants as test food OTHER

Twelve subjects (male: 4 female: 8) consumed 37.8 g currants, offering 25g available carbohydrate along with 250 mL water, one time, in different weeks, within 10-15 min. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120 min.

Currants as test food; Glucose as reference food; Goat milk and currants as test food; Goat milk as preload; Goat milk as test food; Milk with lactic acid as preload; Sultanina raisins as test food

Sultanina raisins as test food OTHER

Twelve subjects (male: 4 female: 8) consumed 37.5 g sultanina raisins, offering 25g available carbohydrate along with 250 mL water, one time, in different weeks, within 10-15 min. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120 min.

Currants as test food; Glucose as reference food; Goat milk and currants as test food; Goat milk as preload; Goat milk as test food; Milk with lactic acid as preload; Sultanina raisins as test food

Goat milk yogurt as preload OTHER

Forty-five healthy subjects (male: 12, female: 33) consumed a standardized breakfast (bread and honey) and 2h after were offered a preload given as snack (200g goat milk yogurt). Three hours after, subjects were given ad libitum access to a meal (lunch and dessert). The meal consisted of rice, roasted chicken breast and chocolate vanilla cake. Foods were weighed before serving and any leftovers were weighed again after meal. Fingertip capillary blood glucose samples were taken before breakfast, 120min after breakfast; before preload, 120minand 180minpost-preload consumption; before meal (lunch and dessert), 60minand 120min post-meal consumption. Subjective appetite ratings were assessed with 100mm VAS.

Currants as test food; Glucose as reference food; Goat milk and currants as test food; Goat milk as preload; Goat milk as test food; Milk with lactic acid as preload; Sultanina raisins as test food

Milk with lactic acid as preload OTHER

Forty-five healthy subjects (male: 12, female: 33) consumed a standardized breakfast (bread and honey) and 2h after were offered a preload given as snack (200g milk with lactic acid). Three hours after, subjects were given ad libitum access to a meal (lunch and dessert). The meal consisted of rice, roasted chicken breast and chocolate vanilla cake. Foods were weighed before serving and any leftovers were weighed again after meal. Fingertip capillary blood glucose samples were taken before breakfast, 120min after breakfast; before preload, 120minand 180minpost-preload consumption; before meal (lunch and dessert), 60minand 120min post-meal consumption. Subjective appetite ratings were assessed with 100mm VAS.

Currants as test food; Glucose as reference food; Goat milk and currants as test food; Goat milk as preload; Goat milk as test food; Milk with lactic acid as preload; Sultanina raisins as test food

Eligibility Criteria

• Age: 18 Years - 50 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• Healthy, non-smoking, non-diabetic men and women individuals with normal body mass index (BMI; between 18.5 and 24.9 kg/m2)

You may not qualify if:

• Severe chronic disease (e.g. tumors, manifest coronary heart disease, diabetes mellitus, severe kidney or liver conditions, endocrine and immunological conditions)
• Gastrointestinal disorders (e.g. chronic inflammatory bowel disease)
• Lactose intolerance
• Pregnancy
• Competitive sports
• Lactation
• Alcohol
• Drug dependency

Sponsors & Collaborators

• Agricultural University of Athens: lead

Study Sites (1)

Agricultural University of Athens

Athens, 11855, Greece

Location

MeSH Terms

Interventions

Glucose; Milk; Lactic Acid

Intervention Hierarchy (Ancestors)

Hexoses; Monosaccharides; Sugars; Carbohydrates; Beverages; Diet, Food, and Nutrition; Physiological Phenomena; Dairy Products; Food; Food and Beverages; Lactates; Hydroxy Acids; Carboxylic Acids; Organic Chemicals

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: SINGLE
• Who Masked: INVESTIGATOR
• Masking Details: Single (Investigator)
• Purpose: OTHER
• Intervention Model: CROSSOVER
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Assistant Professor in Nutrition and Metabolism

Model Details: Other: Glucose as reference food Other: goat milk yogurt as test food Other: goat milk yogurt with currants as test food Other: currants as test food Other: sultanina raisins as test food Other: goat milk preload Other: milk with lactic acid preload

Study Record Dates

• First Submitted: July 9, 2019
• First Posted: October 6, 2021
• Study Start: April 6, 2019
• Primary Completion: July 9, 2019
• Study Completion: July 9, 2019
• Last Updated: October 6, 2021

Record last verified: 2021-09

Data Sharing

• IPD Sharing: Will not share

Locations

GR (1)