NCT02392819CompletedNot Applicable
Food Design for Improved Cognitive Performance
Conditions
Trial Snapshot
- Phase
- Not Applicable
- Status
- Completed
- Sponsor
- Lund University
- Enrollment
- 22
- Locations
- 2
- Primary Endpoint
- blood glucose
Study Overview
Brief Summary
This project evaluate effects of a commonly used food supplement on glucose metabolism and cognitive function.
Detailed Description
The test product has previously been suggested to elicit beneficial effects on glucose metabolism and cognitive performance. The purpose with this study is to evaluate metabolic effects and effects on mood variables of the test product provided at breakfast. Test variables are determined at fating and postprandial a standardised breakfast. The results are compared with effects after a placebo product.
Study Design
- Study Type
- Interventional
- Allocation
- Randomized
- Intervention Model
- Crossover
- Primary Purpose
- Prevention
- Masking
- Single (Participant)
Eligibility Criteria
- Ages
- 40 Years to 60 Years (Adult)
- Sex
- All
- Accepts Healthy Volunteers
- Yes
Inclusion Criteria
- •age between 40-60 years, normal BMI, healthy, non-smokers
Exclusion Criteria
- •metabolic disorders or gastro- intestinal disease, intake of probiotics- or antibiotics during the last 2 weeks prior to the study.
Outcomes
Primary Outcomes
blood glucose
Time Frame: 4 hours
capillary blood glucose concentrations are determined at fasting and then repeatedly after a standardised breakfast
Secondary Outcomes
- serum insulin(4 hours)
- Mood as measured by ratings on 100 mm visual analog scales( VAS rating scales)(4 hours)
Investigators
Anne Nilsson
PhD, Associate Professor
Lund University
Study Sites (2)
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