Viscosity of Fibre Predicts Cholesterol-lowering in Healthy Individuals
NCT ID: NCT03741621
Last Updated: 2018-11-15
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
PHASE2
23 participants
INTERVENTIONAL
1992-01-31
2010-07-31
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
TREATMENT
DOUBLE
Study Groups
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High Viscosity
viscous fibre blend added to breakfast cereals consumed in the context of a typical North American diet for 3 weeks duration
Viscous Fibre Blend
High viscosity viscous fiber blend sprinkled on wheat and maize bran cereals(Bran Buds®; Kellogg Company)
Medium Viscosity
Kellogg's Bran buds with psyllium breakfast cereal consumed in the context of a typical North American diet for 3 weeks duration
Psyllium
Bran Buds cereal (white bran and maize bran) with psyllium (Bran Buds® with PSY; Kellogg Company)
Low Viscosity
Kellogg's All Bran breakfast cereal consumed in the context of a typical North American diet for 3 weeks duration
Wheat Bran
All Bran cereal (All Bran®; Kellogg Company)
Interventions
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Viscous Fibre Blend
High viscosity viscous fiber blend sprinkled on wheat and maize bran cereals(Bran Buds®; Kellogg Company)
Psyllium
Bran Buds cereal (white bran and maize bran) with psyllium (Bran Buds® with PSY; Kellogg Company)
Wheat Bran
All Bran cereal (All Bran®; Kellogg Company)
Eligibility Criteria
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Inclusion Criteria
Exclusion Criteria
* regular smoking
18 Years
70 Years
ALL
Yes
Sponsors
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Kellogg Company
INDUSTRY
University of Toronto
OTHER
Unity Health Toronto
OTHER
Responsible Party
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Other Identifiers
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viscosity and cholesterol
Identifier Type: -
Identifier Source: org_study_id
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