The Effect of Black Currant on Postprandial Glucose Metabolism
- Conditions
- Postprandial HyperglycemiaPrediabetic State
- 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.
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- All
- Target Recruitment
- 26
- age: 25-65 years
- BMI: 20-28 kg/m2
- Perceived health status: Good
- 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
- 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
- Secondary Outcome Measures
Name Time Method
Trial Locations
- Locations (1)
University of Eastern Finland
🇫🇮Kuopio, Finland
University of Eastern Finland🇫🇮Kuopio, Finland