The effect of dairy and nondairy beverages consumed with high glycemic cereal on subjective appetite, food intake, and postprandial glycemia in young adults

Abstract

The objective was to compare the effect of dairy and nondairy beverages when consumed with carbohydrate at breakfast on subjective appetite, food intake (FI), and postprandial glycemia (PPG) in healthy young adults. Twenty-six healthy males and females (13 males and 13 females; 23.0 ± 2.6 years; BMI: 22.3 ± 1.5 kg/m) participated in a randomized crossover study. They consumed nonisocaloric amounts (250 mL) of almond beverage, soy beverage, 1% fat milk, yogurt beverage, and water (control) with cereal and 120 min later, an ad libitum meal. Subjective appetite, PPG, and insulin were measured at baseline and at intervals before and after the meal at which FI was measured. Post-treatment blood glucose was lowest following soy beverage compared with all treatments but was not different from milk (p = 0.0002). There were no differences between any other treatments. However, over the first hour, PPG for all treatments was 27% lower compared with water (p < 0.0001). Milk and yogurt beverage led to the highest insulin concentrations post-treatment (p < 0.0001) but there were no differences between treatments postmeal. All treatments reduced appetite and led to lower FI at the meal compared with water, but FI was lower after milk compared with all treatments except yogurt beverage (p < 0.0001). Both dairy and nondairy beverages consumed with a high glycemic cereal at breakfast increased satiety and decreased FI compared with water with cereal. Despite higher carbohydrate content, all beverages led to similar or lower PPG than the water breakfast, but dairy beverages increased insulin more than nondairy beverages.

Effects of Milk and Milk-Product Consumption on Growth among Children and Adolescents Aged 6–18 Years: A Meta-Analysis of Randomized Controlled Trials

“…Trials (22,28) observed a significant reduction in energy intake among the milk intervention group compared with the control group. Moreover, studies suggest that a high intake of dietary protein generally associates with body-composition regulation by diet-induced thermogenesis, increasing satiety and decreasing hunger and preserving or increasing lean mass (43)(44)(45)(46). For example, leucine, which is concentrated in milk and milk products, has been found to have a beneficial effect on protein synthesis and maintenance of lean mass (47); and the stimulation of protein synthesis might cause a repartitioning of energy from fat mass into lean mass (48).…”

Postprandial glycemia in healthy subjects: Which probiotic dairy food is more adequate?

“…Whey dairy beverages have been shown to display health benefits associated with the bioactive peptides, antioxidant activity, and EAA present in whey (Coutinho et al, 2019;Turkmen et al, 2019). Additionally, whey-based beverages are associated with blood glucose mitigation and decrease of appetite (Law et al, 2017a).…”

Effect of Yogurt Consumption on Metabolic Syndrome Risk Factors: a Narrative Review

“…Recently, seven clinical studies indicated the inverse relationship between yogurt consumption and insulin [69][70][71][72][73] as well as glucose [74] and HbA1c [75] levels (see Table 1). Furthermore, one study reported no association between yogurt intake and glycemic parameters [76].…”