Early Postprandial Efficacy of Probiotic Fruit Beverages on Glucose Tolerance and Insulin Resistance in Healthy Adults
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 12
- 主要终点
- Efficacy of the study products on the postprandial serum insulin
研究概览
简要总结
Consumption of polyphenol-rich fruits and vegetables may improve the postprandial glucose and insulin responses and hence promote well-being. It has previously been observed that consumption of a bilberry drink decreases the postprandial insulin demand. In the present study, the impact of probiotic fruit beverages with different polyphenol profiles on the postprandial levels of glucose and insulin, were investigated.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Screening
- 盲法
- Quadruple (Participant, Care Provider, Investigator, Outcomes Assessor)
入排标准
- 年龄范围
- 18 Years 至 65 Years（Adult, Older Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •Healthy, not on medication, non-allergic, individuals aged 18-65 years old, having a BMI between 20-30 kg/m2 and also maintaining stable body weight, i.e. less than 5% weight change in the last three months before the study.
排除标准
- 未提供
研究组 & 干预措施
Blackcurrant
A blackcurrant-based beverage with fermented oatmeal
干预措施: Blackcurrant (Other)
Beetroot
A beetroot-based based beverage with fermented oatmeal
干预措施: Beetroot (Other)
Mango
A mango-based based beverage with fermented oatmeal
干预措施: Mango (Other)
Rose hip
A rose hip-based based beverage with fermented oatmeal
干预措施: Rose hip (Other)
Bilberry
A bilberry-based beverage with fermented oatmeal
干预措施: Bilberry (Other)
Glucose drink
A reference glucose drink
干预措施: Glucose drink (Other)
结局指标
主要结局
Efficacy of the study products on the postprandial serum insulin
时间窗: Incremental area under the curve for serum insulin from 0 min up to 120 min following the ingestion of the study product
The postprandial incremental area under the curve for serum insulin
次要结局
- Efficacy of the study products on the postprandial serum glucose(Incremental area under the curve for serum glucose from 0 min up to 120 min following the ingestion of the study product)
研究者
Åsa Håkansson
Associate Senior Lecturer
Lund University