Food Design for Improved Day-long Glycaemic Regulation

Not Applicable

Completed

• Conditions: Poor Glycemic Control
• Interventions: Other: Reference; Other: Test product

• Registration Number: NCT02876029
• Lead Sponsor: Lund University

Brief Summary

The study focus is on the possible improvement in glucose tolerance at a second standardized meal that can be achieved when preceded by a test meal with a low GI and a high GP.

Detailed Description

A study in healthy subjects using spaghetti as the test breakfast and a white wheat bread as the reference. Glycaemia, insulinaemia, NEFA, TG and subjective appetite are studied up to the time of the lunch meal that is served 4h after breakfast. After lunch the blood sampling continues for 2 hours.

Study Timeline

• Study Start: 2014-09
• Primary Completion: 2014-12
• Study Completion: 2015-03
• Status Verified: 2016-08
• Study First Submitted: 2016-08-18
• Study First Submitted QC: 2016-08-22
• Study First Posted: 2016-08-23
• Last Update Submitted: 2016-08-26
• Last Update Posted: 2016-08-29

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 20

Inclusion Criteria

• BMI 19-25

Exclusion Criteria

• Smoker, Diabetes, Gluten intolerance, vegetarian

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Reference	Reference	White wheat bread
Reference	Test product	White wheat bread
Test product	Reference	Pasta
Test product	Test product	Pasta

Primary Outcome Measures

Name	Time	Method
Glucose	0-6 h

Secondary Outcome Measures

Name	Time	Method
Triglycerides (TG)	0-6 h
Non-esterified fatty acids (NEFA)	0-6 h
Appetite rating (Visual Analogue Scale)	0-6 h
Insulin	0-6 h