NCT03275948已完成不适用
Effects of Whole Grain on Cognitive Performance and Mood, and the Relationships to Cardiometabolic Risk Markers
适应症
干预措施
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 38
- 主要终点
- cognitive performance
研究概览
简要总结
The purpose of the study is to investigate, in healthy middle age subjects, effects of whole grain rye on cognitive functions, mood, and cardiovasculair risk markers
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Prevention
- 盲法
- None
入排标准
- 年龄范围
- 50 Years 至 70 Years（Adult, Older Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •BMI 19-28
- •plasma glucose < 6.1 mmol/L
- •non smooker
排除标准
- •known metabolic diseases
- •known gastrointestinal disorders
- •known cognitive decline.
研究组 & 干预措施
whole grain
Experimental
干预措施: whole grain (Other)
refrence
Other
white wheat based product
干预措施: reference (Other)
结局指标
主要结局
cognitive performance
时间窗: postprandial 0-180 min after breakfast
test of working memory capacity
次要结局
- glucose tolerance(0-180 min after breakfast)
研究者
Anne Nilsson
Associate professor, PhD
Lund University
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