The effect of dairy products consumed with high glycemic carbohydrate on subjective appetite, food intake and post-prandial glycemia in older adults

Objective: To compare the effect of liquid, semi-solid and solid dairy products and a non-dairy beverage when consumed with glycemic carbohydrate on subjective appetite, food intake (FI) and post-prandial glycemia (PPG) in healthy older adults. Design: Thirty healthy men and women (14 males and 16 females; age: 64.6 + 2.4 y; BMI: 25.6 + 2.5 kg/m2) participated in a randomized crossover study. Treatments were one of 250 mL of 2% fat milk and soy beverage, 175 g of 2% Greek yogurt and 30 g of Cheddar cheese consumed as part of an isocaloric (380 kcal) meal with bread and jam. Water alone served as the energy-free control for subjective appetite. At 180 min after consumption, the participants were fed an ad libitum meal to measure FI. Subjective appetite, blood glucose and insulin were measured at baseline and at intervals both before (post-treatment) and after the meal (post-meal). Results: Cheese and yogurt resulted in lower post-treatment blood glucose than milk and soy beverage when consumed with carbohydrate (pThe accepted manuscript in pdf format is listed with the files at the bottom of this page. The presentation of the authors' names and (or) special characters in the title of the manuscript may differ slightly between what is listed on this page and what is listed in the pdf file of the accepted manuscript; that in the pdf file of the accepted manuscript is what was submitted by the author