Effects of Snack Types on Acute Glucose and Insulin Response
试验速览
- 阶段
- 不适用
- 状态
- 招募中
- 入组人数
- 160
- 试验地点
- 2
- 主要终点
- Change of anxiety feeling
研究概览
简要总结
The purpose of the present study was to determine the effects of different type of snack consumption on postprandial satiety, glucose, insulin, antioxidant capacity and anxiety in healthy subjects.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Prevention
- 盲法
- None
入排标准
- 年龄范围
- 18 Years 至 55 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •18-55 years old
排除标准
- •Pregnant woman
- •Required dietary supplement use
- •Required medication of metabolic disorders
- •Allergy to nuts or gluten (wheat)
结局指标
主要结局
Change of anxiety feeling
时间窗: 0 and 40 minutes post snack consumption
Anxiety feeling will examined using STAI (Spielberger Stasumte-Trait Anxiety Inventory) questionnaire (1-4): 1 least and 4 greatest, total summed score will be used.
Change of glucose level
时间窗: 0 and 40 minutes post snack consumption
Blood will be collected by finger pricks and change of glucose level will be examined.
Change of insulin level
时间窗: 0 and 40 minutes post snack consumption
Blood will be collected by finger pricks and change of insulin level will be examined
Change of Satiety
时间窗: 0, 20, 40, 60, 90 and 120 minutes post snack consumption
Hunger feeling (appetite) will be examined using visual analog scale (0-10): 0 least and 10 greatest
Change of antioxidant level
时间窗: 0 and 40 minutes post snack consumption
Blood will be collected by finger pricks and change of antioxidant level will be examined
次要结局
未报告次要终点