Effect of Brazilian Fruits Peel on Metabolic Regulation and Appetite in Healthy Subjects
NCT ID: NCT02245906
Last Updated: 2016-09-07
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/PHASE2
17 participants
INTERVENTIONAL
2014-09-30
2015-09-30
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
BASIC_SCIENCE
SINGLE
Study Groups
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Control drink
300 ml control drink containing equal amount of total fiber and pectine as Brazilian fruit drink, acute study / one time administration
Control drink
As a control, subjects are asked to consume 300 ml control drinks containing equal amount of total fiber and pectine as Brazilian fruit drink. Following 10 min. beverage consumption, subjects will be given standardized breakfast corresponding to 50 g carbohydrate.
Brazilian fruit peel
300 ml test drink containing Brazilian fruit peel flour, acute study / one time administration
Brazilian fruit peel flour
In this study, subjects are asked to consume 300 ml beverage drinks contain certain amounts of Brazilian fruit peel flour. Following 10 min. beverage consumption, subjects will be given standardized breakfast corresponding to 50 g carbohydrate.
Negative control drink
300 ml control drink without containing amount of total fiber and pectine as Brazilian fruit drink, acute study / one time administration
Negative control drink
As a negative control, subjects are asked to consume 300 ml control drinks without containing amount of total fiber and pectine as Brazilian fruit drink. Following 10 min. beverage consumption, subjects will be given standardized breakfast corresponding to 50 g carbohydrate.
Interventions
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Control drink
As a control, subjects are asked to consume 300 ml control drinks containing equal amount of total fiber and pectine as Brazilian fruit drink. Following 10 min. beverage consumption, subjects will be given standardized breakfast corresponding to 50 g carbohydrate.
Brazilian fruit peel flour
In this study, subjects are asked to consume 300 ml beverage drinks contain certain amounts of Brazilian fruit peel flour. Following 10 min. beverage consumption, subjects will be given standardized breakfast corresponding to 50 g carbohydrate.
Negative control drink
As a negative control, subjects are asked to consume 300 ml control drinks without containing amount of total fiber and pectine as Brazilian fruit drink. Following 10 min. beverage consumption, subjects will be given standardized breakfast corresponding to 50 g carbohydrate.
Eligibility Criteria
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Inclusion Criteria
* Signed informed consent
* BMI 20 - 28 kg/m2 with weight change \<3 kg latest 2 months
* Must be able to accept plant-based foods/drinks
Exclusion Criteria
* Uncomfortable speaking English and/or difficulties in understanding spoken English
* Smoking or using snuff
* Vegetarian or vegan
* Stressed by venous blood sampling or previous experience of being difficult to cannulate
* Receiving any drug treatment that may influence the study outcomes
* Pregnancy or breastfeeding
18 Years
40 Years
ALL
Yes
Sponsors
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University of Campinas, Brazil
OTHER
Lund University
OTHER
Responsible Party
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Elin Östman
Assoc. Prof, PhD
Principal Investigators
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Elin Östman, PhD
Role: PRINCIPAL_INVESTIGATOR
Lund University
Glaucia Lima, MSc
Role: STUDY_CHAIR
Lund University
Yoghatama Cindya Zanzer, MSc
Role: STUDY_CHAIR
Lund University
Locations
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Antidiabetic Food Centre (Medicon Village) - Lund University
Lund, Skåne County, Sweden
Countries
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Other Identifiers
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BRASIL-MET
Identifier Type: -
Identifier Source: org_study_id
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