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
12 participants
INTERVENTIONAL
2019-11-01
2021-07-07
Brief Summary
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Detailed Description
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The participants arrive after an overnight fast and before the consumption of bread, a fasting blood sample is taken.
After the ingestion, blood samples are taken at specific times. The area under the curve of the postprandial glucose is expected to differ between the functional breads.
Conditions
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Study Design
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RANDOMIZED
CROSSOVER
BASIC_SCIENCE
SINGLE
Study Groups
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Control Bread
no added guar gum
Functional bread
Postprandial effects of bread containing galactomannan
Functional Bread 1
10% guar gum, low molecular weight
Functional bread
Postprandial effects of bread containing galactomannan
functional Bread 2
10% guar gum, high molecular weight
Functional bread
Postprandial effects of bread containing galactomannan
Functional Bread 3
15% guar gum, low molecular weight
Functional bread
Postprandial effects of bread containing galactomannan
Functional Bread 4
15% guar gum, high molecular weight
Functional bread
Postprandial effects of bread containing galactomannan
Interventions
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Functional bread
Postprandial effects of bread containing galactomannan
Eligibility Criteria
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Inclusion Criteria
Exclusion Criteria
* HbA1c at screening ≥ 48 mmol/mol
* Other chronic diseases (heart disease, cancer) within the last 3 years
* Pregnancy and lactation
* Known drug or alcohol abuse
* Unwilling to follow the study requirements
18 Years
60 Years
ALL
Yes
Sponsors
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University of Bergen
OTHER
Responsible Party
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Principal Investigators
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Jutta Dierkes, PhD
Role: PRINCIPAL_INVESTIGATOR
University of Bergen
Locations
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University of Bergen, Research Unit for Health Surveys
Bergen, , Norway
Countries
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Other Identifiers
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11367/2019
Identifier Type: -
Identifier Source: org_study_id
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