Viscosity of Fibre Predicts Cholesterol-lowering in Healthy Individuals
Phase 2
Completed
- Conditions
- LipidemiaHealthy
- Interventions
- Dietary Supplement: Viscous Fibre BlendDietary Supplement: PsylliumDietary Supplement: Wheat Bran
- Registration Number
- NCT03741621
- Lead Sponsor
- Unity Health Toronto
- Brief Summary
To investigate the role of fibre viscosity (low, medium, high) in lowering cholesterol in healthy individuals
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- All
- Target Recruitment
- 23
Inclusion Criteria
-healthy individuals
Exclusion Criteria
- regular alcohol consumption
- regular smoking
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- CROSSOVER
- Arm && Interventions
Group Intervention Description High Viscosity Viscous Fibre Blend viscous fibre blend added to breakfast cereals consumed in the context of a typical North American diet for 3 weeks duration Medium Viscosity Psyllium Kellogg's Bran buds with psyllium breakfast cereal consumed in the context of a typical North American diet for 3 weeks duration Low Viscosity Wheat Bran Kellogg's All Bran breakfast cereal consumed in the context of a typical North American diet for 3 weeks duration
- Primary Outcome Measures
Name Time Method change in LDL cholesterol change from baseline after 21 days, relative to control
- Secondary Outcome Measures
Name Time Method 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