Effect of Varying the Protein and Dietary Fiber Content of Energy Bars on Their Glycemic and Insulinemic Impact
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 12
- 试验地点
- 2
- 主要终点
- Incremental area under the blood glucose response curve
研究概览
简要总结
The purpose of this study was to determine the effect of changing the amounts of resistant starch, whey protein and sugar on the blood glucose and insulin responses elicited by energy bars. The investigators also compared the glucose and insulin responses to the rates at which the food bars were digested in-vitro (in the test tube). The investigators thought increasing resistant starch and reducing sugar would reduce the glucose and insulin responses, and that adding protein would reduce glucose and increase insulin. The investigators also thought the glucose and insulin responses in people would be related to the rate of digestion of the food bars in-vitro.
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
- Single (Care Provider)
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
- •Body mass index 20.0 to 34.9 kg/m²
- •Fasting serum glucose <7.0mmol/L
- •Non-smoker
排除标准
- •Known to have diabetes
- •Use of medications or presence of a medical condition considered by the principal investigator to increase risk to the participant or affect the results
- •Known food allergy of any kind
结局指标
主要结局
Incremental area under the blood glucose response curve
时间窗: For 3 hours after consuming each test meal
次要结局
- Incremental area under the serum insulin response curve(For 2 hours after consuming each test meal)
- Insulinogenic index(30 minutes after consuming each test meal)
- Incremental area under the blood glucose response curve(For 2 hours after consuming each test meal)
- Insulin:Glucose area under the curve ratio(For 2 hours after consuming each test meal)