Validation of a New Antidiabetic Food Concept Based on the Modulation of the Intestinal Flora
Overview
- Phase
- Not Applicable
- Intervention
- Not specified
- Conditions
- Diet Prevention of Metabolic Diseases
- Sponsor
- Lund University
- Enrollment
- 19
- Locations
- 1
- Primary Endpoint
- Glucose tolerance
- Status
- Completed
- Last Updated
- 5 years ago
Overview
Brief Summary
The primary purpose of this project is to evaluate effects in healthy humans on glucose tolerance of cereal products with high amounts of fermentable dietary fibre. Secondary issues are to investigate effects of the test foods on subjective appetite variables, mood variables and gut microbiota composition. The test food products will be consumed in the evening and test variables will be determined the next morning. The study will apply a randomized crossover study design.
Investigators
Anne Nilsson
Associate professor, senior lecturer
Lund University
Eligibility Criteria
Inclusion Criteria
- •BMI 18.5 - 25 kg/m2
- •age 20-40 years
- •normal diet
Exclusion Criteria
- •fasting blood glucose \>6.1
- •diagnosed or known disease
- •known gastrointestinal disorder
- •food allergies or intolerance
- •special diet regiments
Outcomes
Primary Outcomes
Glucose tolerance
Time Frame: 3 hours
The incremental (3 hours) blood glucose area under the curve after a standardized breakfast, following consumption of the test- or reference products the previous evening. Glucose concentrations will be analysed from capillary blood at fasting and at 15 min, 30 min, 45 min, 60 min, 90 min, 120 min, 150 min and 180 min after the standardized breakfast.
Secondary Outcomes
- Mood parameters(3 hours)
- Breath hydrogen(3 hours)
- Subjective appetite variables(3 hours)