NCT02671214已完成不适用
The Effect of Selected Fibres and Flours in Flat Bread on Post-prandial Blood Glucose Responses
Unilever R&D2 个研究点 分布在 1 个国家目标入组 42 人开始时间: 2010年11月1日最近更新:
适应症
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 发起方
- 入组人数
- 42
- 试验地点
- 2
- 主要终点
- Positive incremental area under the curve (iAUC)
研究概览
简要总结
Identify one or more flat bread mixes that produce a reduction in positive incremental area under the curve (iAUC) of post-prandial glucose relative to the control product.
详细描述
This study was a double-blind, randomised, balanced incomplete block design exploratory study of efficacy, with 11 active treatments compared to a control product in 42 healthy subjects to see if a mix of active ingredients (viscous fibres and flours) lowered the post-prandial glucose (PPG) response in capillary blood (finger prick) over a two and three hours period, relative to the control product. Every subject received the control and 4 out of the 11 treatments on five separate test days.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 盲法
- Double (Participant, Investigator)
入排标准
- 年龄范围
- 20 Years 至 50 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •Body mass index (BMI) ≥ 20 and ≤ 25.0 kg/m
- •Apparently healthy: no medical conditions which might affect study measurements (as judged by the study physician).
- •A fasting blood glucose value between 3.5 - 5.6 mmol/litre at screening (measured by finger prick).
排除标准
- •Use of medication which interferes with study measurements (as judged by the study physician).
- •Reported dietary habits: medically prescribed diet, slimming diet, not used to eat 3 meals a day, vegetarian.
- •Reported weight loss/gain (>10%) in the last six month before the study
结局指标
主要结局
Positive incremental area under the curve (iAUC)
时间窗: 120 minutes
次要结局
- Positive incremental area under the curve (iAUC)(180 minutes)
研究者
研究点 (2)
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