Dairy vs Vegan Cheese for Satiety and Blood Sugar

Overseen By Bohdan Luhovyy, PhD

Age: 18 - 65

Sex: Any

Trial Phase: Academic

Sponsor: Mount Saint Vincent University

Disqualifiers: Smoking, Obesity, Diabetes, IBS, others

No Placebo Group All trial participants will receive the active study treatment (no placebo)

Compensation: Varies

Number of Visits: 2

Duration: 2 hours

52 Participants Needed

Trial Summary

What is the purpose of this trial?

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.

Will I have to stop taking my current medications?

The trial excludes people who are taking certain medications, but it doesn't specify which ones. It's best to check with the trial organizers to see if your specific medications are allowed.

What data supports the effectiveness of the treatment Dairy and Vegan Cheese for satiety and blood sugar?

Research shows that dairy cheese can reduce appetite and lower blood sugar levels after eating, compared to other dairy products like milk and yogurt. This suggests that cheese might help manage hunger and blood sugar, which could be relevant when comparing dairy and vegan cheese. ^{1 2 3 4 5}

Is it safe to consume dairy and vegan cheese?

The research does not provide specific safety data for consuming dairy and vegan cheese, but it highlights that plant-based cheeses often have lower protein and higher saturated fat and sodium compared to dairy cheese. This suggests that while they are generally safe, they may not be as nutritionally balanced as dairy cheese. ^{4 6 7 8 9}

How does the treatment of Dairy vs Vegan Cheese for Satiety and Blood Sugar differ from other treatments?

This treatment is unique because it directly compares the effects of dairy cheese and vegan cheese on feelings of fullness and blood sugar levels, which is not commonly addressed in standard treatments. It explores how these two types of cheese might influence appetite and blood sugar differently, offering insights into dietary choices for managing satiety and glycemic response. ^{1 3 4 6 10}

Eligibility Criteria

This trial is for healthy young adults interested in how dairy cheese and its vegan substitute affect feelings of fullness and blood sugar levels. Participants should be willing to consume these foods and report on their experience, including any changes in energy or digestion.

Inclusion Criteria

I am a young, healthy adult.

Exclusion Criteria

I am currently taking prescribed medication.

Have lactose intolerance, food allergies or gastrointestinal disorders (e.g., irritable bowel syndrome, or others)

Breakfast skipper

Timeline

Screening

Participants are screened for eligibility to participate in the trial

1-2 weeks

Treatment

Participants consume dairy cheese and its non-dairy substitute to explore satiating properties and effects on postprandial glycemia

2 hours

1 visit (in-person)

Follow-up

Participants are monitored for secondary outcomes such as sensory characteristics, diet-induced thermogenesis, and gastrointestinal comfort

2 hours

1 visit (in-person)

Treatment Details

Interventions

• Dairy and Vegan Cheese

Trial Overview The study tests the effects of dairy cheese versus a vegan alternative on satiety (feeling full) and blood glucose after eating. It involves two separate studies: one focusing on how filling each food is when eaten as desired, and another looking at the impact on blood sugar levels post-meal.

Participant Groups

Group I: Non-Dairy Experimental Treatment 1 Intervention

A food containing vegan alternative to cheese

Group II: Dairy Experimental Treatment 1 Intervention

A food containing dairy cheese

Group III: Conrtol Experimental Treatment 1 Intervention

A control treatment in the form of food

Who Is Running the Clinical Trial?

Mount Saint Vincent University

Lead Sponsor

Trials

23

Recruited

2,300+

Dairy Farmers of Canada

Collaborator

Trials

33

Recruited

2,400+

Findings from Research

In a study involving 60 adults (30 young and 30 older), various dairy products significantly reduced appetite and improved blood sugar responses compared to water, with Greek yogurt being the most effective at reducing appetite.

Cheddar cheese led to the lowest blood glucose and insulin responses, suggesting that different dairy products can have unique benefits for managing post-meal satiety and metabolic health.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Role of single serving form of dairy on satiety and postprandial glycaemia in young and older healthy adults. Vien, S., Fabek, H., Yamagishi, Y., et al.[2020]

Dairy products, including skim milk, whole milk, Greek yogurt, and cheddar cheese, significantly reduce postmeal blood sugar levels, appetite, and overall food intake compared to water, with effects varying by age and sex.

Older adults showed a lesser appetite suppression and lower compensation for calories consumed after dairy compared to younger adults, indicating that age may influence the effectiveness of dairy in managing glycemia and appetite.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Age and Sex Interact to Determine the Effects of Commonly Consumed Dairy Products on Postmeal Glycemia, Satiety, and Later Meal Food Intake in Adults. Vien, S., Fard, S., El Khoury, D., et al.[2023]

In a study involving 30 healthy older adults, cheese and yogurt were found to significantly lower post-treatment blood glucose levels compared to milk and soy beverage when consumed with carbohydrates, indicating better glycemic control.

Cheese and yogurt also resulted in greater satiety, leading to lower subjective appetite compared to milk, although all treatments did not differ in overall food intake during subsequent meals.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

The effect of dairy products consumed with high glycemic carbohydrate on subjective appetite, food intake, and postprandial glycemia in older adults. Law, M., Lee, YT., Vien, S., et al.[2018]

Plant-based milks are generally more expensive than cow's milk, which may limit access for lower-income consumers, but many are fortified to closely match the nutrient profile of dairy milk, although differences in protein, zinc, and potassium still exist.

Plant-based milks typically have a lower environmental impact compared to cow's milk, particularly in terms of greenhouse gas emissions and water use, although almond milk has a higher water footprint, highlighting the need for further research on the environmental effects of newer plant-based options.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Dairy and Plant-Based Milks: Implications for Nutrition and Planetary Health. Ramsing, R., Santo, R., Kim, BF., et al.[2023]

In a study involving 47 healthy adults, cheese consumption led to higher levels of gut hormones (pancreatic polypeptide and cholecystokinin) compared to butter and whipped cream, suggesting it may be more effective in reducing appetite.

Whipped cream was associated with increased appetite sensations at 4 and 6 hours post-meal compared to cheese and butter, indicating that not all dairy products have the same effects on hunger and satiety.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Dairy products influence gut hormone secretion and appetite differently: A randomized controlled crossover trial. Hansson, P., Holven, KB., Øyri, LKL., et al.[2020]

A study comparing 299 plant-based dairy alternatives (PBDAs) to traditional dairy products found that while PBDAs are useful substitutes, they generally lack key nutrients like protein, calcium, and vitamins B2 and B12 compared to dairy, making them not equivalent nutritional replacements.

PBDAs were also found to be more expensive than dairy products, and significant differences in energy, fat, carbohydrates, and other nutrients were observed, indicating that dietary intake may vary across different age groups when substituting PBDAs for dairy.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

A comparative assessment of the nutritional composition of dairy and plant-based dairy alternatives available for sale in the UK and the implications for consumers' dietary intakes. Clegg, ME., Tarrado Ribes, A., Reynolds, R., et al.[2021]

A new plant-based cheese analogue was developed using dry-fractionated pea protein and an emulsion-filled gel, resulting in a product that is high in protein (134 g/kg) and low in fat (52.2 g/kg), making it nutritionally superior to many existing options on the market.

The addition of dry oregano and rosemary not only improved the flavor by masking the legume taste but also enriched the product with aromatic compounds, enhancing its overall sensory appeal.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Spreadable plant-based cheese analogue with dry-fractioned pea protein and inulin-olive oil emulsion-filled gel. Mefleh, M., Pasqualone, A., Caponio, F., et al.[2022]

A new recipe for plant-based cheese was developed, containing 20% soy protein isolate, which resulted in a protein content of 170.1 g/kg, comparable to dairy cheese and significantly higher than existing plant-based cheeses.

The study revealed that the viscoelastic properties of the new plant-based cheese were superior to both dairy and commercial plant-based cheeses, indicating better texture and quality, while also identifying the interaction mechanism between starch and protein that enhances its structure.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Comprehensive quality evaluation of plant-based cheese analogues. Fan, M., Wei, T., Lu, X., et al.[2023]

A study of plant-based cheese alternatives in Spanish supermarkets revealed that most products, particularly those based on coconut oil, are high in saturated fats and salt, making them less healthy options.

In contrast, plant-based cheeses made from cashew nuts and tofu exhibited a healthier nutritional profile, suggesting that substituting dairy cheese with these alternatives could be beneficial for nutrition.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Nutritional Quality of Plant-Based Cheese Available in Spanish Supermarkets: How Do They Compare to Dairy Cheese? Fresán, U., Rippin, H.[2021]

The study found that goat dairy (G-Breakfast) led to a significantly lower desire to eat and a tendency for reduced hunger compared to cow dairy (C-Breakfast), suggesting that goat dairy may have a higher satiating effect.

While no significant differences in blood parameters were observed between the two types of dairy, the results indicated that GLP-1 levels were associated with reduced hunger after goat dairy consumption, while triglyceride levels were linked to satiety after cow dairy consumption.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Comparison of the Effects of Goat Dairy and Cow Dairy Based Breakfasts on Satiety, Appetite Hormones, and Metabolic Profile. Rubio-Martín, E., García-Escobar, E., Ruiz de Adana, MS., et al.[2018]

References

1. Canada pubmed.ncbi.nlm.nih.gov

Role of single serving form of dairy on satiety and postprandial glycaemia in young and older healthy adults. [2020]

2. United States pubmed.ncbi.nlm.nih.gov

Age and Sex Interact to Determine the Effects of Commonly Consumed Dairy Products on Postmeal Glycemia, Satiety, and Later Meal Food Intake in Adults. [2023]

3. Canada pubmed.ncbi.nlm.nih.gov

The effect of dairy products consumed with high glycemic carbohydrate on subjective appetite, food intake, and postprandial glycemia in older adults. [2018]

4. Switzerland pubmed.ncbi.nlm.nih.gov

Dairy and Plant-Based Milks: Implications for Nutrition and Planetary Health. [2023]

5. United States pubmed.ncbi.nlm.nih.gov

Dairy products influence gut hormone secretion and appetite differently: A randomized controlled crossover trial. [2020]

6. Canada pubmed.ncbi.nlm.nih.gov

A comparative assessment of the nutritional composition of dairy and plant-based dairy alternatives available for sale in the UK and the implications for consumers' dietary intakes. [2021]

7. England pubmed.ncbi.nlm.nih.gov

Spreadable plant-based cheese analogue with dry-fractioned pea protein and inulin-olive oil emulsion-filled gel. [2022]

8. England pubmed.ncbi.nlm.nih.gov

Comprehensive quality evaluation of plant-based cheese analogues. [2023]

9. Switzerland pubmed.ncbi.nlm.nih.gov

Nutritional Quality of Plant-Based Cheese Available in Spanish Supermarkets: How Do They Compare to Dairy Cheese? [2021]

10. Switzerland pubmed.ncbi.nlm.nih.gov

Comparison of the Effects of Goat Dairy and Cow Dairy Based Breakfasts on Satiety, Appetite Hormones, and Metabolic Profile. [2018]