NCT03741621已完成2 期
Viscosity Rather Than Quality of Dietary Fibre Predicts Cholesterol-lowering Effect in Healthy Individuals
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
- 是
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
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