NCT02814357已完成不适用
To Evaluate the Effect of 4 Different Flour Compositions of Selected Fibres and Flours, on Post-prandial Plasma Glucose (PPG) and Serum Insulin Levels in Normal Indian Healthy Subjects
Unilever R&D2 个研究点 分布在 1 个国家目标入组 50 人开始时间: 2011年7月1日最近更新:
适应症
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 发起方
- 入组人数
- 50
- 试验地点
- 2
- 主要终点
- Positive incremental area under blood glucose curve
研究概览
简要总结
Double-blind, randomized, controlled, cross-over design with 3 test products and one control product.
To evaluate the effect of 4 different flour compositions (guar gum 2% and 4%, chickpea flour 15% and barley flour 2% and 5%) of selected fibres and flours, on post-prandial plasma (PPG) and serum insulin levels in healthy Indian subjects, after the consumption of flat bread made from 100 gram of flour compositions.
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, Care Provider)
入排标准
- 年龄范围
- 20 Years 至 50 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •Healthy male and female subjects between > 20 and < 50 years of age
- •BMI of >18 and < 23 kg/m2
- •Fasting blood glucose value of volunteer is > 3.4 and <6.1 mmol/litre (i.e. 62- 110 mg/dl) at screening
排除标准
- •Chronic smokers, tobacco chewers and drinkers.
结局指标
主要结局
Positive incremental area under blood glucose curve
时间窗: 0-120 minutes
次要结局
- Total area under the serum insulin curve(0-120 minutes)
研究者
研究点 (2)
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