NCT04858373已完成不适用
Characterizing the Technological Properties of Emmer Seeds, Flour, and Bread; and Determining the Effect of Emmer Breads on Glycemic Responses in Healthy Humans
适应症
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 14
- 试验地点
- 2
- 主要终点
- Capillary blood glucose responses
研究概览
简要总结
This study characterized emmer seeds, flours, and breads, and investigated the effects of emmer breads on the glycemic response
详细描述
This study aimed to 1. describe the technological characteristics of emmer seeds, flours, and breads, 2. determine the glycemic index and glycemic load of two emmer breads, and 3. to investigate the effects of these breads on postprandial glycemic response in healthy subjects
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Other
- 盲法
- Single (Investigator)
盲法说明
Single (Investigator)
入排标准
- 年龄范围
- 18 Years 至 25 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •non-smoking
- •non-diabetic men and women
- •body mass index (BMI) between 18 and 27 kg/m2
排除标准
- •severe chronic disease (e.g. coronary heart disease, diabetes mellitus,kidney or liver conditions, endocrine conditions)
- •gastrointestinal disorders
- •pregnancy
- •lactation
- •competitive sports
- •drug dependency
结局指标
主要结局
Capillary blood glucose responses
时间窗: 2 hours
Clinically useful change in blood glucose, defined as the restoration of glucose within normal limits during the 2hr glucose tolerance test
次要结局
- Blood pressure(2 hours)
- Subjective appetite ratings(2 hours)
研究者
Aimilia Papakonstantinou
Assistant Professor
Agricultural University of Athens
研究点 (2)
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