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.元数据记录（metadata record）及其附属文件阐明了本研究中所收集的数据类型，并制定了该数据当下及未来的管理政策。 反刍动物乳的结构是影响其健康与营养特性的关键因素。尽管食品加工技术会改变乳的结构，但目前学界对这些结构变化如何影响消化过程及后续健康效应的认知仍较为有限。 本研究旨在对比两种常见牛乳热处理方式所引发的消化反应，以更深入地解析加工过程对消化及营养输送的影响。 为此，本研究将招募习惯食用乳制品的女性受试者，分别给予500mL超高温（UHT）灭菌乳与巴氏杀菌（PAST）牛乳，并对比二者引发的急性机体反应。该试验采用随机交叉双盲阳性对照设计。 研究将通过无创生理指标检测评估消化进程，同步监测生物应答反应、营养物质出现情况，以及消化相关的主观感受评分。 研究假说：经超高温处理的牛乳因其独特的食品结构，将比巴氏杀菌牛乳拥有更快的胃排空速率，且该差异会影响消化及营养输送相关的生理与生物指标。