Evaluation of Potentially Bioactive Foods With Respect to Cardiometabolic Test Variables

Not Applicable

Completed

• Conditions: Healthy Subjects; Diet, Healthy
• Interventions: Other: Bread products

• Registration Number: NCT05824195
• Lead Sponsor: Lund University

Brief Summary

The overall goal is to increase the knowledge that can be used for the development of food products with antidiabetic properties, with the aim of facilitating healthier food choices for people. More specifically, the primary aim of this project is to evaluate the effects of different varieties of quinoa on postprandial glucose tolerance and subjective appetite markers. The crossover, randomised dietary intervention study will be conducted in healthy adults.

Detailed Description

Not available

Study Timeline

• Study First Submitted: 2023-04-06
• Study Start: 2023-04-15
• Study First Submitted QC: 2023-04-19
• Study First Posted: 2023-04-21
• Status Verified: 2023-06
• Primary Completion: 2023-06-03
• Study Completion: 2023-06-03
• Last Update Submitted: 2023-06-07
• Last Update Posted: 2023-06-08

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 18

Inclusion Criteria

• BMI of 20-28
• age between 18-40 years
• Healthy
• consume a diet in accordance with Nordic Nutrition Recommendations

Exclusion Criteria

• not vegan
• metabolic diseases (such as diabetes)
• Gastro intestine tract problems or irritable bowel syndrome
• known food allergies of intolerances
• smoker
• antibiotics should not have been consumed during the last 4 weeks
• probiotics should not have been consumed during the last 4 weeks

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Quinoa 2	Bread products	Quinoa bread type 2
Quinoa1	Bread products	Quinoa bread type1.
Quinoa 3	Bread products	Quinoa bread type 3
Reference	Bread products	A white wheat bread

Primary Outcome Measures

Name	Time	Method
Glucose tolerance	3 hours. Fasting (time =0 minutes), 15 minutes, 30 minutes, 45 minutes, 60 minutes, 90 minutes, 120 minutes, 150 minutes, 180 minutes	Capillary blood glucose concentrations are measured repeatedly after test products consumed at breakfast. The postprandial incremental glucose area under the curve is used as a measure of glucose tolerance.

Secondary Outcome Measures

Name	Time	Method
Subjective appetite sensations (hunger, satiety, and desire to eat)	3 hours. Fasting (time =0 minutes), 30 minutes, 60 minutes, 90 minutes, 120 minutes, 150 minutes, 180 minutes	subjects will rank subjective appetite sensations repeatedly in the postprandial period after the test breakfasts, using 10 cm visual analogue scales.
serum insulin	3 hours. Fasting (time =0 minutes), 15 minutes, 30 minutes, 45 minutes, 60 minutes, 90 minutes, 120 minutes, 150 minutes, 180 minutes	Capillary serum insulin concentrations are measured repeatedly after test products consumed at breakfast. The postprandial incremental insulin area under the curve is used as a measure of insulin excretion needed for the control of the postprandial blood glucose increments.

Trial Locations

Locations (1)

Lund University, dep of Food Technology, Engineering, and Nutrition; 🇸🇪 Lund, Välj..., Sweden