The Effect of Black Currant on Postprandial Glucose Metabolism

Not Applicable

Completed

• Conditions: Postprandial Hyperglycemia; Prediabetic State
• Interventions: Other: Black currant-quinoa product; Other: Quinoa base; Other: Black currant

• Registration Number: NCT04150926
• Lead Sponsor: University of Eastern Finland

Brief Summary

The study examines the effect of black currant on glucose and insulin concentrations after a meal. In addition, the cytokine and free fatty acids levels are of interest.

Detailed Description

The study examines the effect of black currant on glucose and insulin concentrations after a meal.

Healthy (n= 30) volunteers are recruited to participate in four consecutive visits in the research laboratory, when four meals are served in randomised order. Meals are: black currant puree, black currant and quinoa based snack, quinoa base and liquid containing glucose, fructose and sucrose. The meals contain the same amount of carbohydrates.

In addition to glucose and insulin concentration, cytokine and free fatty acid concentrations are measured after each meal.

Study Timeline

• Study Start: 2019-08-15
• Study First Submitted: 2019-11-01
• Study First Submitted QC: 2019-11-01
• Study First Posted: 2019-11-05
• Primary Completion: 2020-02-28
• Study Completion: 2020-04-30
• Status Verified: 2020-09
• Last Update Submitted: 2020-09-03
• Last Update Posted: 2020-09-04

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 26

Inclusion Criteria

• age: 25-65 years
• BMI: 20-28 kg/m2
• Perceived health status: Good

Exclusion Criteria

• fasting glucose: > 7.0 mmol/l
• LDL-cholesterol: > 3.0 mmol/l
• total cholesterol: > 6.5 mmol/l
• blood pressure : > 160/100 mmHg
• weight change of > 5% during previous 6 months or active weightreduction
• no serious chronic diseases
• one exception of the exclusion criteria maybe accepted after the MD consideration

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Black currant-quinoa product	Black currant-quinoa product	Black currant-quinoa product
Quinoa base	Quinoa base	Quinoa base is used for the black currant-quinoa product.
Black currant puree	Black currant	Black currant puree

Primary Outcome Measures

Name	Time	Method
Insulin concentration	0 minutes until 180 minutes	Insulin concentration after meal
Glucose concentration	0 minutes until 180 minutes	Glucose concentration after meal

Trial Locations

Locations (1)

University of Eastern Finland; 🇫🇮 Kuopio, Finland