Three research projects are currently underway that are investigating the role of dairy products on appetite (i.e. satiety), body weight, glycemic control, metabolic health and prevention of type 2 diabetes.
- RESEARCH PROJECT: Effects of long-term consumption of dairy products on satiety, body weight and glycemic control
This project builds on the results of a large Dairy Research Cluster 2 study that provided evidence of the potential benefits of long-term habitual consumption of full-fat dairy to control appetite (i.e. satiety) and postprandial blood glucose. This project led by Harvey Anderson, University of Toronto, will conduct randomized controlled trials to determine the impact of the consumption of dairy products on appetite and blood glucose control (glycemia) and weight management. All three factors are related to the development of obesity and type 2 diabetes.
Three diets will be served to a group of more than 150 men and women aged 19-45 years old for 24 weeks. The diets are: 1) a low-dairy, energy-restricted diet 2) a diet that is energy-restricted with three servings of dairy per day (regular-fat cheese, yogurt and milk); and 3) a diet of three servings per day of regular-fat dairy without energy restriction. Measurements on weight and body composition, blood pressure, blood lipids such as cholesterol and other risk factors, satiety (i.e. appetite control) and blood glucose control after meals (i.e. postprandial glycemia) will also be taken.
Scientific evidence and data published as a result of this study may support health claims related to the beneficial effects of consumption of dairy products (milk, yogurt and cheese) on curbing appetite, weight control and blood glucose.
- Principal Investigator: Harvey Anderson (University of Toronto)
- Co-Investigator: Bohdan Luhovyy (Mount Saint Vincent University)
- Collaborator: John Sievenpiper (University of Toronto)
- Period: 2019-2023
- Total Budget: $1,245,133
For a summary of the project, click on the following link: Effects of long-term consumption of dairy products on satiety, body weight and glycemic control.
2. RESEARCH PROJECT: Role of dairy products on body weight and metabolic health in families
The objective of this project is to determine the impact of dairy products (regular fat and lower fat) on weight management in families consisting of adults and children. Led by researchers Angelo Tremblay and Vicky Drapeau, Université Laval, the team is examining the effect of dairy products on body weight and appetite control, diet quality and metabolic health in normal weight/obese adults and children using an innovative web-based approach.
The researchers are developing a web-based program to assess the impact of integrating dairy products into the diets of families with normal weight and obese adults and children, under free-living conditions. The program will measure dairy consumption; dairy variety and diet quality; body weight and appetite control; reported energy intake; food preference and eating behaviors; and cardiometabolic risk factors (e.g. glycemic control, blood lipids).
The evidence and data collected on dairy product consumption and weight management may help support health claims related to the beneficial effects of dairy product consumption on weight management.
- Principal Investigators: Angelo Tremblay and Vicky Drapeau (Université Laval)
- Co-Investigators: Sylvie Turgeon, Vincenzo Di Marzo (Université Laval), Éric Doucet (University of Ottawa)
- Collaborators: André Marette, Jean Doré (Université Laval), Marion Hetherington, Graham Finlayson (University of Leeds – England)
- Period: 2019-2023
- Total Budget: $660,000
For a summary of the project, click on the following link: Role of dairy products on body weight and metabolic health in families.
3. RESEARCH PROJECT: Role of dairy products in the prevention of type 2 diabetes
Type 2 diabetes (T2D) in Canada is a significant health, economic and societal burden. Recent data from a large body of evidence has shown that dairy products, especially yogurt and cheese, may reduce the risk of developing type 2 diabetes.[i]
Researcher Sergio Burgos of McGill University and his team will conduct randomized controlled trials to determine whether eating different types of dairy products (milk, cheese and yogurt) with differing fat content can improve insulin sensitivity in overweight and obese people at high risk of developing type 2 diabetes. Evidence from randomized controlled trials will provide critical data needed to substantiate health claims regarding the benefits of consuming dairy products on type 2 diabetes prevention.
- Principal Investigator: Sergio Burgos (McGill University)
- Co-Investigators: Stéphanie Chevalier, Roger Cue, Errol Marliss, José Morais, Rob Sladek and Michael Tsoukas (McGill University), David Wishard (University of Alberta)
- Period: 2020-2025
- Total Budget: $1,276,785