Satiety Study of a Carbohydrate Meal to a Highly Viscous Gel Meal
NCT ID: NCT01875627
Last Updated: 2013-06-12
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
PHASE1
15 participants
INTERVENTIONAL
2010-11-30
2012-01-31
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
PREVENTION
QUADRUPLE
Study Groups
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Carbohydrate Noodles
0g Konjac Noodles
Konjac noodles
Replacement of carbohydrate noodles with non-caloric Konjac noodles (viscous gel meal)
Carbohydrate and Konjac Noodles
Carbohydrate noodles
Carbohydrate and Konjac Noodles
Half Carbohydrate and Half Non-Caloric Konjac Noodles - 122.5g Konjac
Konjac noodles
Replacement of carbohydrate noodles with non-caloric Konjac noodles (viscous gel meal)
Carbohydrate and Konjac Noodles
Carbohydrate noodles
Konjac Noodles
Non-Caloric Konjac Noodles (viscous gel meal) - 240g Konjac
Konjac noodles
Replacement of carbohydrate noodles with non-caloric Konjac noodles (viscous gel meal)
Carbohydrate and Konjac Noodles
Carbohydrate noodles
Interventions
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Konjac noodles
Replacement of carbohydrate noodles with non-caloric Konjac noodles (viscous gel meal)
Carbohydrate and Konjac Noodles
Carbohydrate noodles
Other Intervention Names
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Eligibility Criteria
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Inclusion Criteria
* Age 18-65 years
* Having a BMI of 18.5 - 25 kg/m2
* No presence of major disease
Exclusion Criteria
18 Years
65 Years
ALL
Yes
Sponsors
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Unity Health Toronto
OTHER
Responsible Party
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Principal Investigators
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Vladimir Vuksan, PhD
Role: PRINCIPAL_INVESTIGATOR
Risk Factor Modification Centre - St. Michael's Hospital
Locations
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Risk Factor Modification Centre
Toronto, Ontario, Canada
Countries
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Other Identifiers
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10-353
Identifier Type: -
Identifier Source: org_study_id
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