Resistant Starch on Glucose and Insulin Sensitivity in Individuals With Type 2 Diabetes
NCT ID: NCT00691249
Last Updated: 2009-07-02
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
10 participants
INTERVENTIONAL
2008-05-31
2009-06-30
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
Low Dose- 70g bar
2
Resistant starch type 4-Raw
Resistant Starch Type 4-Raw
High Dose- 100g bar
3
Resistant starch type 4-Cooked
Resistant Starch Type 4-Cooked
Low Dose- 70g bar
4
Resistant starch type 4-Cooked
Resistant Starch Type 4-Cooked
High dose: 100g bar
5
Shredded wheat
Shredded Wheat
70g bar
Interventions
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Resistant Starch Type 4-Raw
Low Dose- 70g bar
Resistant Starch Type 4-Raw
High Dose- 100g bar
Resistant Starch Type 4-Cooked
Low Dose- 70g bar
Resistant Starch Type 4-Cooked
High dose: 100g bar
Shredded Wheat
70g bar
Eligibility Criteria
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Inclusion Criteria
Exclusion Criteria
* Allergies to wheat
* Non-smokers
ALL
No
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 Univerity: Department of Human Nutrition
Manhattan, Kansas, United States
Countries
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Other Identifiers
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KSU-HML-RSt3
Identifier Type: -
Identifier Source: org_study_id
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