The Effect of Selected Fibres and Flours in Flat Bread on Post-prandial Blood Glucose Responses
NCT ID: NCT02671214
Last Updated: 2016-02-02
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
Get a concise snapshot of the trial, including recruitment status, study phase, enrollment targets, and key timeline milestones.
COMPLETED
NA
42 participants
INTERVENTIONAL
2010-11-30
2011-01-31
Brief Summary
Review the sponsor-provided synopsis that highlights what the study is about and why it is being conducted.
Related Clinical Trials
Explore similar clinical trials based on study characteristics and research focus.
To Test the Effect of Selected Fibres and Flours in Flat Bread on Post-Prandial Blood Glucose and Insulin Responses in Healthy Indian Population
NCT02814357
The Effect of a Natural Extract on the Post-prandial Blood Glucose Response After Bread Consumption: a Dose-response of Efficacy
NCT02388503
Glycaemic Index of Fibre-rich Flours in Healthy Volunteers
NCT05372666
Influence of Beta-glucan Enriched Barley Flour in Bread on Glycemic Response
NCT02543164
Effect of Different Flour Compositions in a Carbohydrate-based Food on Rate of Exogenous Glucose Appearance in Blood
NCT01734590
Detailed Description
Dive into the extended narrative that explains the scientific background, objectives, and procedures in greater depth.
Conditions
See the medical conditions and disease areas that this research is targeting or investigating.
Study Design
Understand how the trial is structured, including allocation methods, masking strategies, primary purpose, and other design elements.
RANDOMIZED
CROSSOVER
DOUBLE
Study Groups
Review each arm or cohort in the study, along with the interventions and objectives associated with them.
Control
100 g high fibre flour
Control
100 g high fibre flour
Active 1
85 g high fibre flour + 15 g legume flour
Active 1
85 g high fibre flour + 15 g legume flour
Active 2
98 g high fibre flour + 2 g guar gum
Active 2
98 g high fibre flour + 2 g guar gum
Active 3
88 g high fibre flour + 2 g guar gum + 10 g legume flour
Active 3
88 g high fibre flour + 2 g guar gum + 10 g legume flour
Active 4
83 g high fibre flour + 2 g guar gum + 15 g legume flour
Active 4
83 g high fibre flour + 2 g guar gum + 15 g legume flour
Active 5
96 g high fibre flour + 4 g guar gum
Active 5
96 g high fibre flour + 4 g guar gum
Active 6
86 g high fibre flour + 4 g guar gum + 10 g legume flour
Active 6
86 g high fibre flour + 4 g guar gum + 10 g legume flour
Active 7
81 g high fibre flour + 4 g guar gum + 15 g legume flour
Active 7
81 g high fibre flour + 4 g guar gum + 15 g legume flour
Active 8
94 g high fibre flour + 6 g guar gum
Active 8
94 g high fibre flour + 6 g guar gum
Active 9
98 g high fibre flour + 2 g konjac mannan
Active 9
98 g high fibre flour + 2 g konjac mannan
Active 10
96 g high fibre flour + 4 g konjac mannan
Active 10
96 g high fibre flour + 4 g konjac mannan
Active 11
100 g low fibre flour
Active 11
100 g low fibre flour
Interventions
Learn about the drugs, procedures, or behavioral strategies being tested and how they are applied within this trial.
Control
100 g high fibre flour
Active 2
98 g high fibre flour + 2 g guar gum
Active 3
88 g high fibre flour + 2 g guar gum + 10 g legume flour
Active 4
83 g high fibre flour + 2 g guar gum + 15 g legume flour
Active 5
96 g high fibre flour + 4 g guar gum
Active 6
86 g high fibre flour + 4 g guar gum + 10 g legume flour
Active 7
81 g high fibre flour + 4 g guar gum + 15 g legume flour
Active 8
94 g high fibre flour + 6 g guar gum
Active 9
98 g high fibre flour + 2 g konjac mannan
Active 10
96 g high fibre flour + 4 g konjac mannan
Active 11
100 g low fibre flour
Active 1
85 g high fibre flour + 15 g legume flour
Eligibility Criteria
Check the participation requirements, including inclusion and exclusion rules, age limits, and whether healthy volunteers are accepted.
Inclusion Criteria
* Apparently healthy: no medical conditions which might affect study measurements (as judged by the study physician).
* A fasting blood glucose value between 3.5 - 5.6 mmol/litre at screening (measured by finger prick).
Exclusion Criteria
* Reported dietary habits: medically prescribed diet, slimming diet, not used to eat 3 meals a day, vegetarian.
* Reported weight loss/gain (\>10%) in the last six month before the study
20 Years
50 Years
ALL
Yes
Sponsors
Meet the organizations funding or collaborating on the study and learn about their roles.
Unilever R&D
INDUSTRY
Responsible Party
Identify the individual or organization who holds primary responsibility for the study information submitted to regulators.
Principal Investigators
Learn about the lead researchers overseeing the trial and their institutional affiliations.
Sarah Hull
Role: PRINCIPAL_INVESTIGATOR
Leatherhead Food Research UK
Locations
Explore where the study is taking place and check the recruitment status at each participating site.
Leatherhead Food Research UK
Leatherhead, Randalls Road, Surrey, United Kingdom
Countries
Review the countries where the study has at least one active or historical site.
References
Explore related publications, articles, or registry entries linked to this study.
Boers HM, MacAulay K, Murray P, Seijen Ten Hoorn J, Hoogenraad AR, Peters HPF, Vente-Spreeuwenberg MAM, Mela DJ. Efficacy of different fibres and flour mixes in South-Asian flatbreads for reducing post-prandial glucose responses in healthy adults. Eur J Nutr. 2017 Sep;56(6):2049-2060. doi: 10.1007/s00394-016-1242-9. Epub 2016 Jun 21.
Other Identifiers
Review additional registry numbers or institutional identifiers associated with this trial.
10020V
Identifier Type: -
Identifier Source: org_study_id
More Related Trials
Additional clinical trials that may be relevant based on similarity analysis.