The Effect of Black Currant on Postprandial Glucose Metabolism
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 26
- 试验地点
- 2
- 主要终点
- Insulin concentration
研究概览
简要总结
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.
详细描述
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.
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
- Single (Participant)
盲法说明
Products are visibly differing from each other.
入排标准
- 年龄范围
- 25 Years 至 65 Years（Adult, Older Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •age: 25-65 years
- •BMI: 20-28 kg/m2
- •Perceived health status: Good
排除标准
- •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
结局指标
主要结局
Insulin concentration
时间窗: 0 minutes until 180 minutes
Insulin concentration after meal
Glucose concentration
时间窗: 0 minutes until 180 minutes
Glucose concentration after meal
次要结局
未报告次要终点