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
19 participants
INTERVENTIONAL
2019-10-15
2020-06-24
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
SINGLE
Study Groups
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Reference product
Commercial cereals and a commercial yogurt
Cereal based products
The cereal products are made from common Swedish cereals.
Test product A
Specific designed cereals A and yogurt
Cereal based products
The cereal products are made from common Swedish cereals.
Test product B
Specific designed cereals B and yogurt
Cereal based products
The cereal products are made from common Swedish cereals.
Test product C
Specific designed cereals C and yogurt
Cereal based products
The cereal products are made from common Swedish cereals.
Test product D
Specific designed cereals D and yogurt
Cereal based products
The cereal products are made from common Swedish cereals.
Interventions
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Cereal based products
The cereal products are made from common Swedish cereals.
Eligibility Criteria
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Inclusion Criteria
* age 20-40 years
* normal diet
* healthy
Exclusion Criteria
* diagnosed or known disease
* known gastrointestinal disorder
* food allergies or intolerance
* special diet regiments
* smokers
20 Years
40 Years
ALL
Yes
Sponsors
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Lund University
OTHER
Responsible Party
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Anne Nilsson
Associate professor, senior lecturer
Principal Investigators
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Anne Nilsson, associate professor
Role: PRINCIPAL_INVESTIGATOR
Lund University
Locations
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Lund University, Food Technology, Engineering and Nutrition
Lund, , Sweden
Countries
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Other Identifiers
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2018/1
Identifier Type: -
Identifier Source: org_study_id
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