跳至主要内容
临床试验/NCT03741621
NCT03741621已完成2 期

Viscosity Rather Than Quality of Dietary Fibre Predicts Cholesterol-lowering Effect in Healthy Individuals

Unity Health Toronto0 个研究点目标入组 23 人开始时间: 1992年1月最近更新:
适应症
干预措施

试验速览

阶段
2 期
状态
已完成
入组人数
23
主要终点
change in LDL cholesterol

研究概览

简要总结

To investigate the role of fibre viscosity (low, medium, high) in lowering cholesterol in healthy individuals

研究设计

研究类型
Interventional
分配方式
Randomized
干预模型
Crossover
主要目的
Treatment
盲法
Double (Participant, Investigator)

入排标准

年龄范围
18 Years 至 70 Years(Adult, Older Adult)
性别
All
接受健康志愿者

入选标准

  • healthy individuals

排除标准

  • regular alcohol consumption
  • regular smoking

研究组 & 干预措施

High Viscosity

Experimental

viscous fibre blend added to breakfast cereals consumed in the context of a typical North American diet for 3 weeks duration

干预措施: Viscous Fibre Blend (Dietary Supplement)

Low Viscosity

Experimental

Kellogg's All Bran breakfast cereal consumed in the context of a typical North American diet for 3 weeks duration

干预措施: Wheat Bran (Dietary Supplement)

Medium Viscosity

Experimental

Kellogg's Bran buds with psyllium breakfast cereal consumed in the context of a typical North American diet for 3 weeks duration

干预措施: Psyllium (Dietary Supplement)

结局指标

主要结局

change in LDL cholesterol

时间窗: change from baseline after 21 days, relative to control

次要结局

  • change in apolipoprotein A-1(change from baseline after 21 days, relative to control)
  • change in triglycerides(change from baseline after 21 days, relative to control)
  • change in HDL cholesterol(change from baseline after 21 days, relative to control)
  • change in total cholesterol(change from baseline after 21 days, relative to control)
  • change in apolipoprotein B(change from baseline after 21 days, relative to control)

研究者

申办方类型
Other
责任方
Sponsor

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