13
Participants
Start Date
August 31, 2013
Primary Completion Date
October 31, 2015
Study Completion Date
October 31, 2015
Control
Water, Toast \& Egg (Yolk only) + 0.1g 13C Octanoic Acid
HPL
High Protein Smoothie (Liquid): 30% protein; 30% fat and 40% CHO + 0.1g 13C Octanoic Acid
LPL
Low Protein Smoothie (Liquid): 15% protein; 30% fat and 55% CHO + 0.1g 13C Octanoic Acid
HPS
High Protein Milk Jelly (Solid): 30% protein; 30% fat and 40% CHO + 0.1g 13C Octanoic Acid
LPS
Low Protein Milk Jelly (Solid): 15% protein; 30% fat and 55% CHO + 0.1g 13C Octanoic Acid
Rowett Institute of Nutrition & Health, University of Aberdeen, Aberdeen
University of Aberdeen
OTHER