Glycaemic, Insulinaemic and Appetite Responses to Two Different Types of Porridge

Not Applicable

Completed

• Conditions: Postprandial Glycaemia,; Postprandial Insulinaemia; Appetite
• Interventions: Drug: Test meal

• Registration Number: NCT01222845
• Lead Sponsor: Northumbria University

Brief Summary

The purpose of this study is to assess the postprandial glycaemic, insulinaemic and appetite responses to porridge made with oats processed differently.

Detailed Description

Not available

Study Timeline

• Study Start: 2010-10
• Study First Submitted: 2010-10-12
• Study First Submitted QC: 2010-10-15
• Study First Posted: 2010-10-18
• Primary Completion: 2011-04
• Study Completion: 2011-04
• Status Verified: 2012-05
• Last Update Submitted: 2012-05-01
• Last Update Posted: 2012-05-02

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 13

Inclusion Criteria

• Healthy
• Aged 18-40 years

Exclusion Criteria

• Food allergies
• Metabolic disorders

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Pinhead oat porridge	Test meal	-
Rolled oat porridge	Test meal	-

Primary Outcome Measures

Name	Time	Method
Blood glucose	Measured at baseline, 15, 30, 45, 60, 90 and 120 min after ingestion of a test meal

Secondary Outcome Measures

Name	Time	Method
Plasma insulin	Measured at baseline, 15, 30, 45, 60, 90 and 120 min after ingestion of a test meal
Subjective appetite ratings	Measured at baseline, 15, 30, 45, 60, 90 and 120 min after ingestion of a test meal	Measured by a visual analogue scale (VAS)

Trial Locations

Locations (1)

Brain, Performance and Nutrition Centre, Northumbria University; 🇬🇧 Newcastle Upon Tyne, Tyne and Wear, United Kingdom