Effect of Different Flour Compositions in a Carbohydrate-based Food on Rate of Exogenous Glucose Appearance in Blood
- Conditions
- Healthy
- Registration Number
- NCT01734590
- Lead Sponsor
- Unilever R&D
- Brief Summary
Exploratory study with double-blind, randomized, placebo-controlled, full cross-over design.
The main objective is to identify one or two flour compositions in a carbohydrate-based food that produce a significant difference (alpha =0.2) in the time to reach 50% of cumulative absorption of exogenous glucose compared to the control.
- Detailed Description
Twelve volunteers will participate in the study; each person will be studied on three different occasions at least one week apart, consuming the three different test products in a randomized order. Test products are carbohydrate-based food made from different flour mixes differing in their expected rate of intestinal starch digestion. The products are labeled with 13C starch.
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- Male
- Target Recruitment
- 12
Not provided
Not provided
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- CROSSOVER
- Primary Outcome Measures
Name Time Method Rate of appearance of exogenous glucose (RaE) based on the dual isotope technique. Measured during 360 min for 3 periods
- Secondary Outcome Measures
Name Time Method Total blood glucose and insulin Measured during 360 min for 3 periods
Trial Locations
- Locations (1)
QPS
🇳🇱Groningen, Hanzeplein 1, Netherlands
QPS🇳🇱Groningen, Hanzeplein 1, Netherlands