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.