NCT01687569已完成不适用
Effects of Added Spice Flour on Glycaemic Responses to a Cracker Snack
Mondelēz International, Inc.2 个研究点 分布在 1 个国家目标入组 27 人开始时间: 2012年9月1日最近更新:
适应症
干预措施
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 发起方
- 入组人数
- 27
- 试验地点
- 2
- 主要终点
- Glycaemic Response(s) to cracker snacks as measured by incremental Area Under the Curve (iAUC)
研究概览
简要总结
The purpose of this study is to determine whether added ingredient affects glycaemic responses to a cracker snack.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Basic Science
- 盲法
- Double (Participant, Investigator)
入排标准
- 年龄范围
- 18 Years 至 55 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •Male or female (not less than 40% Male)
- •Aged 18 - 55 years
- •Non Smokers
- •Have a body mass index between 18.5 to 29.99 kg/m2
- •Healthy, non-diabetic, no gastric bypass surgery
- •Not allergic to wheat, mustard, dairy, or soy
- •Have a fasting plasma glucose (finger-stick) <100 mg/dl (<5.5 mmol/L)
- •Willing and able to provide written informed consent
排除标准
- 未提供
研究组 & 干预措施
Control Cracker
Placebo Comparator
Base cracker snack
干预措施: Control Cracker Snack (Other)
Experimental Cracker Snack 1
Experimental
Cracker snack containing test ingredient 1
干预措施: Experimental Cracker Snack 1 (Other)
Experimental Cracker Snack 2
Experimental
Cracker snack containing test ingredient 2
干预措施: Experimental Cracker Snack 2 (Other)
结局指标
主要结局
Glycaemic Response(s) to cracker snacks as measured by incremental Area Under the Curve (iAUC)
时间窗: 120 minutes
The endpoint will be the blood glucose response curve, calculated from the individual glucose measurements. Evaluated by repeated measures ANOVA on incremental AUC measured in capillary blood.
次要结局
未报告次要终点
研究者
研究点 (2)
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