About this trial
The purpose of this study is to investigate the short-term effects of milk and yogurt of varying fat and protein content on cognitive performance in healthy children aged 9 - 14 years; and to provide insight into mechanisms by which dairy consumption may affect cognitive performance through gastrointestinal (GI) hormone responses. The investigators hypothesize that the consumption of dairy products, specifically their protein and fat components, will improve cognitive performance via its interaction with the gut-brain axis in children. Furthermore, the investigators hypothesize that all milk and yogurt products will enhance cognitive performance over 120- mins compared to snack skipping through its interaction with GI hormones, with a greater effect in higher fat containing milk and yogurt products.
Eligibility criteria
Qualifiers
9 to 14 years of age;
Normal weight is defined as being between the 5th and 85th percentile for age and biological sex at birth according to the Centers for Disease Control growth reference charts
Disqualifiers
Children with overweight/ obesity;
Children with food sensitivities or allergies to dairy, gluten or any foods used in the study;
Children with any diagnosed learning, emotional, or behavioural disabilities;
Children taking any medications that may influence cognitive performance.
Trial design
Treatments tested in this trial
- Fat-Free Milk
- Low-Fat Milk
- Full-fat Milk
- Snack Skipping
- Fat-Free Yogurt
- Low-Fat Yogurt
- Full-Fat Yogurt
Treatment groups
7
Treatment groupsSee each treatment group below.
Sponsors and collaborators
Toronto Metropolitan University
Lead sponsor
National Dairy Council
Collaborator
Dairy Management Inc.
Collaborator