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临床试验/NCT02621307
NCT02621307已完成1 期

The Effect of Salba (Salvia Hispanica L) Versus Flax on Postprandial Blood Glucose Response and Subjective Appetite in Healthy Individuals

Unity Health Toronto1 个研究点 分布在 1 个国家目标入组 15 人开始时间: 2010年7月1日最近更新:
适应症
干预措施

试验速览

阶段
1 期
状态
已完成
入组人数
15
试验地点
1
主要终点
Change in Postprandial Blood Glucose

研究概览

简要总结

The purpose of this study is to determine whether drinks containing Salvia hispanica L (Salba) or Flax lower postprandial blood glucose levels and improve appetite in healthy individuals.

详细描述

Dietary fibre has been implicated in improving many risk factors associated with Type 2 Diabetes and Cardiovascular Disease (CVD). However, on average, Norther Americans consume less than half of the recommended amount set by health agencies. It has been proposed that the health benefits of dietary fibre may be attritbuted to rheological characteristics such as viscosity. Salvia hispanica L (Salba) and Flax are nutritionally similar. The primary objective of this research trial is to study the effects of Salba and Flax on postprandial glycemia and appetite in healthy individuals.

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 (Participant)

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

  • •BMI less than 35 kg/m^2

排除标准

  • •known history of liver or kidney disease, diabetes, hypertension, stroke, or myocardial infarctions, thyroid disease, gastrointestinal disease, or AIDS
  • •subjects using medications or Natural Health Products

研究组 & 干预措施

Salba

Experimental

50g glucose 25g ground Salba (Salba Corporation Ltd, Buenos Aires, Argentina) 200ml water

干预措施: Salba (Dietary Supplement)

Flax

Experimental

50g glucose 31g ground Flax (Bob's Red Mill Natural Raw Whole Flaxseed) 200ml water

干预措施: Flax (Dietary Supplement)

Control

Placebo Comparator

50g glucose 200ml water

干预措施: Control (Dietary Supplement)

结局指标

主要结局

Change in Postprandial Blood Glucose

时间窗: 2 Hours

At each visit, postprandial blood glucose will be measured via capillary blood samples, at 15, 30, 45, 60, 90, and 120 minutes after intake of test meals

次要结局

  • Change in Subjective Satiety(2 Hours)

研究者

申办方类型
Other
责任方
Principal Investigator
主要研究者

Vladimir Vuksan

Research Scientist & Professor

Unity Health Toronto

研究点 (1)

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