HVN TUMMI Metadata Record - TuMMI Trial: Temperature treatment of Milk impacts on MRI digestion rates and nutrient delivery

This metadata record and it's attached files make statements about the kinds of data collected as part of this research, and set out policies for governance of that data, now and in the future.The structure of ruminant milks is an important factor influencing their health and nutritional properties. Although food processing techniques change the structure of milks, not much is known about how these changes affect digestion, and the resulting health effects. This study aims to compare the digestive responses to two common heat treatments of milk, to better understand the influence of processing on digestion and nutrient delivery. To do this, acute responses to ultra-high temperature (UHT) milk will be compared to pasteurised (PAST) cow milk (500 mL each, separately) in women who habitually consume dairy. These will be compared in a randomised, cross-over, double blinded active control trial. Physiological measures will be used to non-invasively assess the digestive process, alongside biological responses, tracking nutrient appearance, and subjective measures of digestion. Hypothesis: That the different food structure of ultra high temperature treated milk will result in quicker gastric emptying than pasteruised milk, and that this will affect biological and physiological measures of digestion and nutrient delivery.本元数据记录及其附属文件阐述了本研究采集的数据类型，并制定了该数据当前及未来的治理政策。 反刍动物乳的结构是影响其健康与营养特性的关键因素。尽管食品加工技术可改变乳的结构，但目前学界对此类结构变化如何影响消化过程及由此产生的健康效应仍知之甚少。 本研究旨在对比两种常见牛乳热处理方式所引发的消化响应，以更深入地解析加工过程对消化及营养递送的影响。 为此，本研究将在惯常食用乳制品的女性受试者中开展一项随机交叉双盲阳性对照试验，分别给予受试者各500 mL的超高温（UHT）牛乳与巴氏灭菌（PAST）牛乳，并对比二者的急性响应。 研究将采用无创生理指标评估消化过程，同步监测生物响应、营养物质出现情况，以及消化相关的主观评价指标。 研究假说：经超高温处理的牛乳因结构差异，其胃排空速度将快于巴氏灭菌牛乳，且该差异将影响消化及营养递送的生理与生物学检测指标。