PuDDing Trial

Does treating milk protein under different pH affect how it is digested?

Milk protein pudding in bowl with sppon

As of August 2023, recruitment for the PuDDing Trial has closed. The research team is working on completion of data analysis.

What is the aim of this study?

PuDDing stands for ‘Protein-augmented Dairy Dessert nutrient delivery and digestion in females.’ This study is trying to find out whether treating milk protein with different pH will impact its digestion and metabolism.

What does the study involve?

Participants of the study will come to the Liggins Institute for one screening visit, and two separate morning visits to eat either a soft or a firm dairy dessert. The two morning visits will be at least 3 days in between, this could be scheduled within a single calendar week or a week apart.

Who can take part?

You can take part if you are:

  • female
  • 18 - 40 years old
  • have a BMI between 18 and 30 kg/m2.
  • no known bovine milk allergy

What are the benefits of taking part in the study?

Participants who completed the study will be compensated with $220 of shopping vouchers (for completing 1 enrolment visit and 2 morning visits) for their time and effort.

You will learn more about your own digestive response and help us to better understand how the processing of milk products affects their digestibility.

How can I find out more?

If you are interested in taking part in this study, please contact puddingtrial@auckland.ac.nz.

This project has been approved by the New Zealand Health & Disability Ethics Committee (HDEC) on 21/10/2022. Reference Number:2022 EXP 13438.