Effect of Different Flour Compositions in a Carbohydrate-based Food on Rate of Exogenous Glucose Appearance in Blood
NCT ID: NCT01734590
Last Updated: 2013-06-19
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
12 participants
INTERVENTIONAL
2012-11-30
2012-12-31
Brief Summary
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The main objective is to identify one or two flour compositions in a carbohydrate-based food that produce a significant difference (alpha =0.2) in the time to reach 50% of cumulative absorption of exogenous glucose compared to the control.
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Detailed Description
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Conditions
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Study Design
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RANDOMIZED
CROSSOVER
BASIC_SCIENCE
TRIPLE
Study Groups
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Carbohydrate based food mix 1
Slowly digestible carbohydrate
Carbohydrate based food mix 2
Carbohydrate based food
Control carbohydrate based food
Carbohydrate based food
Carbohydrate based food mix 2
Slowly digestible carbohydrate
Carbohydrate based food mix 1
Carbohydrate based food
Control carbohydrate based food
Carbohydrate based food
Control carbohydrate based food
Rapidly digestible carbohydrate
Carbohydrate based food mix 1
Carbohydrate based food
Carbohydrate based food mix 2
Carbohydrate based food
Interventions
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Carbohydrate based food mix 1
Carbohydrate based food
Carbohydrate based food mix 2
Carbohydrate based food
Control carbohydrate based food
Carbohydrate based food
Other Intervention Names
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Eligibility Criteria
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Inclusion Criteria
* Age at start of the study ≥18 and ≤ 50 years
* Not smoking
* Body mass index (BMI) ≥ 20 and ≤ 28 kg/m2
* Fasting blood glucose value of volunteer is ≥ 3.4 and ≤ 6.1 mmol/litre (i.e. 62-110 mg/dl) at screening
18 Years
50 Years
MALE
Yes
Sponsors
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Unilever R&D
INDUSTRY
Responsible Party
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Principal Investigators
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Khalid Abd-Elaziz
Role: PRINCIPAL_INVESTIGATOR
QPS Netherlands BV
Locations
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QPS
Groningen, Hanzeplein 1, Netherlands
Countries
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Other Identifiers
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FDS-NAA-0758
Identifier Type: -
Identifier Source: org_study_id
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