NCT00801814已完成2 期
Effect of Adding Escalating Doses of a Novel Highly Viscous Polysaccharide to Either a Liquid or a Solid Test Meal on Post Prandial Glycemia in Healthy Subjects: Determination of the Glycemic Reduction Index Potential (GRIP)
适应症
试验速览
- 阶段
- 2 期
- 状态
- 已完成
- 入组人数
- 20
- 试验地点
- 2
- 主要终点
- postprandial glycemia
研究概览
简要总结
To determine palatability and extent to which escalating doses of a novel highly viscous polysaccharide [NVP] reduces postprandial glycemia when added to a liquid and a solid meal.
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
- 18 Years 至 75 Years（Adult, Older Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •healthy individuals
- •18-75 years old
- •BMI less than 35 kg/m2
排除标准
- •Medications influencing gastrointestinal function
- •Pregnancy
结局指标
主要结局
postprandial glycemia
时间窗: Acute study measuring postprandial glucose levels over 2 hours
次要结局
- The glucose reduction index potential (GRIP). The GRIP factor is the reduction in glycemic index units per gram of fiber.(Data analysis)
研究者
研究点 (2)
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