Comparing the effects of consuming dairy and plant-based alternatives on blood glucose, appetite, and food intake.

Project Overview

This project will explore the unique physiological effects of dairy composition or the ‘dairy matrix’ that contribute to its association with lower body weight and reduced risk of type 2 diabetes, with a focus on its impact on blood glucose and appetite control. The findings will provide a deeper understanding of the benefits of dairy beyond its nutritional content, as well as the potential advantages compared to plant-based alternatives.

What Will the Research Team Do?

The research team aims to compare the consumption of dairy (2% milk) and plant-based alternatives on blood glucose levels, appetite, and food intake in older adults using a randomized cross-over design.

The objectives of this project are:

• To evaluate the effects of dairy (2% milk), a simulated milk beverage, lactose-free milk, and three plant-based beverages (soy, almond and oat), consumed before a meal, on blood glucose levels, appetite, and food intake. in 60- to 75-year-old adults.
• To elucidate potential mechanisms, by measuring glucose and appetite regulatory hormones and plasma amino acids (a measure of protein quality) before, during and after a meal.