Validation of a New Antidiabetic Food Concept Based on the Modulation of the Intestinal Flora
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 19
- 试验地点
- 2
- 主要终点
- Glucose tolerance
研究概览
简要总结
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.
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)
入排标准
- 年龄范围
- 20 Years 至 40 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •BMI 18.5 - 25 kg/m2
- •age 20-40 years
- •normal diet
排除标准
- •fasting blood glucose >6.1
- •diagnosed or known disease
- •known gastrointestinal disorder
- •food allergies or intolerance
- •special diet regiments
结局指标
主要结局
Glucose tolerance
时间窗: 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.
次要结局
- Mood parameters(3 hours)
- Breath hydrogen(3 hours)
- Subjective appetite variables(3 hours)
研究者
Anne Nilsson
Associate professor, senior lecturer
Lund University