In vivo evaluation of high-amylose potato products using the dual isotope technique in healthy men.
Completed
- Conditions
- Insulin resistance, Type 2 diabetes mellitus
- Registration Number
- NL-OMON25464
- Lead Sponsor
- Projectgroep WP 11 of the Carbohydrate Competence Center (CCC) consisting of •TNO Quality of Life, Zeist, NL•HZPC Holland BV, Metslawier, NL •Cosun Food Technology Centre, Roosendaal, NL•University Medical Center Groningen, Groningen, NLProject leader:Dr. Hans van DoornHZPC Holland BVRoptawei 49123 JB MetslawierThe Netherlands
- Brief Summary
/A
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- Completed
- Sex
- Not specified
- Target Recruitment
- 12
Inclusion Criteria
1. Healthy male volunteer aged ≥ 18;
2. Used to eat breakfast (solid food);
Exclusion Criteria
1. Diabetes mellitus;
2. Gastrointestinal disorders (including constipation);
Study & Design
- Study Type
- Interventional
- Study Design
- Not specified
- Primary Outcome Measures
Name Time Method The main parameters of this study are the rate of appearance of exogenous glucose in plasma (glucose kinetics) as well as the quantity of fermentation products. <br>Glucose kinetics is calculated using total plasma glucose concentration, the 13C/12C-ratio of glucose in plasma samples, and the 2H/1H-glucose ratio in plasma samples.<br>Parameters of fermentation measured are hydrogen in breath, 13CO2 in breath, short chain fatty acids in plasma and urine.
- Secondary Outcome Measures
Name Time Method The secondary study parameters are plasma concentrations of total blood glucose, insulin, incretins and markers of inflammation. Sensation of appetite and satiety (VAS registration) as well as feeling and extent of discomfort after consumption of the test meal are also considered as secondary parameters. Other study parameters include body weight, BMI, family history of T2DM, habitual diet, smoking habits and sportive activities.