Effect of Resistant Starch Type 4 on Glycemia and Insulin Sensitivity in Young Adults
NCT ID: NCT00687960
Last Updated: 2008-06-02
Study Results
The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.
Basic Information
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COMPLETED
NA
13 participants
INTERVENTIONAL
2006-11-30
2007-12-31
Brief Summary
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Detailed Description
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Conditions
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Study Design
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RANDOMIZED
CROSSOVER
SUPPORTIVE_CARE
DOUBLE
Study Groups
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1
Resistant Starch Type 4-Raw
Resistant starch type 4 - raw
Dose: 80g bar containing Resistant Starch Type 4 - raw
2
Resistant Starch Type 4-cooked
Resistant Starch Type 4 - Cooked
Dose: 80g bar containing Resistant Starch Type 4 - cooked
3
Puffed wheat
Puffed Wheat
Dose: 80g bar containing puffed wheat cereal
4
Dextrose
Dextrose
Dose: 7 oz of oral glucose tolerance beverage
Interventions
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Resistant starch type 4 - raw
Dose: 80g bar containing Resistant Starch Type 4 - raw
Resistant Starch Type 4 - Cooked
Dose: 80g bar containing Resistant Starch Type 4 - cooked
Dextrose
Dose: 7 oz of oral glucose tolerance beverage
Puffed Wheat
Dose: 80g bar containing puffed wheat cereal
Eligibility Criteria
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Inclusion Criteria
* Young Adults (18-35)
Exclusion Criteria
* Allergies to Wheat
* Non-smokers
18 Years
35 Years
ALL
Yes
Sponsors
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MGP Ingredients, Inc.
INDUSTRY
Kansas State University
OTHER
Responsible Party
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Department of Human Nutrition
Principal Investigators
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Mark Haub, Ph.D.
Role: PRINCIPAL_INVESTIGATOR
Department of Human Nutrition
Locations
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Kansas State University
Manhattan, Kansas, United States
Countries
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Other Identifiers
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KSU-HML-RSt2
Identifier Type: -
Identifier Source: org_study_id
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