16
Participants
Start Date
May 6, 2019
Primary Completion Date
January 9, 2020
Study Completion Date
October 15, 2021
High-fat shake
The high-fat shake consisted of 53% (w/v) fresh cream, 3% (w/v) sugar and 44% (w/v) water
Reference shake
The reference shake consisted of 43% (w/v) full cream milk, 48% (w/v) full cream yoghurt, 4% (w/v) lemonade, 4% (w/v) fantomalt (Nutricia B.V., the Netherlands) and 1% (w/v) wheat fiber
Radboudumc, Nijmegen
Radboud University Medical Center
OTHER