Comparing How Yogurt and Milk Proteins Are Absorbed in Healthy Adults Aged 18 to 40

What this Trial Is About

Researchers are investigating how the body absorbs essential amino acids after consuming two different dairy products full fat yogurt and full fat pasteurized milk. This randomized controlled trial aims to understand the early post-meal bioavailability of these amino acids in healthy adults aged 18 to 40 with a normal to slightly overweight body mass index. The study is sponsored by Nutricia Research and focuses on measuring amino acid levels in the blood after product intake. Participants will visit the study site twice while fasting. During each visit, they will consume one serving of either the yogurt or milk product in a random order within about 10 minutes. Blood samples will be collected before consumption and at 14 timepoints afterward to track amino acid levels over time. After the final visit, a follow-up call will be made within about a week to check on participants. Throughout the study, researchers will measure the incremental area under the curve for essential and total amino acids in blood over periods of 2 and 5 hours, along with the maximum concentration achieved. Participants will undergo blood sampling at multiple timepoints to provide detailed data on amino acid absorption. The total duration of participation includes the two study visits and the follow-up call, ensuring close monitoring and data collection to evaluate the bioavailability of the products.

Amino Acids in the Blood After Eating Yoghurt and Milk Proteins