The effect of whole-food dairy products on blood sugar regulation, bone health and feelings of hunger

INTERVENTION: Randomisation is carried out using a Williams Design Latin Square with four trial sequence possibilities. These four sequences are randomized in 2 blocks of 8 and 1 of 4, using an online randomization tool. Participants will be exposed to the following conditions in a randomized order: 1. Common high‐carbohydrate breakfast: bread, tea with sugar, half‐fat margarine and marmalade (LOW*) 2. Breakfast with milk: bread, milk, half‐fat margarine and marmalade (MOD*) 3. Breakfast with milk and cheese: bread, milk, half‐fat margarine, cheese (HIGH*) 4. Breakfast with milk and cheese: bread, milk, half‐fat margarine, cheese. Followed by a 5‐min bout of jumping exercise to stimulate bone formation (HIGH+JUMP*). *LOW = low dairy intake ( 10 g protein); SUB = moderate dairy intake ( 16 g protein); HIGH = high dairy intake ( 26 g protein); HIGH+JUMP = high dairy intake ( 26 g protein) + 5 min jumping exercise. The duration of the intervention per subject is 4 weeks (i.e. 4 test days separated by 1 week). CONDITION: Nutritional study in healthy individuals ; Nutritional, Metabolic, Endocrine PRIMARY OUTCOME: Postprandial kinetics and bioavailability of amino acids measured using blood samples at baseline, 15, 30, 45, 60, 90, 120, 180, 240, and 300 minutes SECONDARY OUTCOME: ; 1. Glycaemic response measured using blood samples (glucose, insulin, GLP‐1) at baseline, 15, 30, 45, 60, 90, 120, 180, 240, and 300 minutes; 2. Bone metabolism measured using blood samples (calcium, PTH, CTX, P1NP) at baseline, 15, 30, 45, 60, 90, 120, 180, 240, 300 minutes, and 24 hours; 3. Feelings of hunger and satiety measured using the visual analogue score (VAS) baseline, 60, 120, 180, 240, and 300 minutes; INCLUSION CRITERIA: 1. Males and females 2. Age =20 and =40 years. 3. BMI =18.5 and =27.5 kg/m²