Impact of Slowly Digestible Carbohydrates on the Gut-brain Axis
NCT ID: NCT05349903
Last Updated: 2022-04-27
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
20 participants
INTERVENTIONAL
2021-11-10
2022-02-24
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
BASIC_SCIENCE
SINGLE
Study Groups
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Rice flour
Rapidly digestible control
Rice flour
Rice flour made into rice porridge will be tested for postprandial glycemic response, gut hormone levels, gastric emptying rate, appetitive response, and fermentability.
Alternanoligosaccharide 15
Alternanoligosaccharide 15
Alternanoligosaccharide 15 incorporated into rice porridge will be tested for postprandial glycemic response, gut hormone levels, gastric emptying rate, appetitive response, and fermentability.
Waxy potato starch
Waxy potato starch
Retrograded waxy potato starch made into porridge meal will be tested for postprandial glycemic response, gut hormone levels, gastric emptying rate, appetitive response, and fermentability.
Combination of waxy potato starch and epigallocatechin gallate (EGCG)
Waxy potato starch + epigallocatechin gallate (EGCG)
A combination of retrograded waxy potato starch and EGCG made into porridge meal will be tested for postprandial glycemic response, gut hormone levels, gastric emptying rate, appetitive response, and fermentability.
Combination of chickpea flour and epigallocatechin gallate (EGCG)
Chickpea flour + epigallocatechin gallate (EGCG)
A combination of chickpea flour and EGCG made into porridge meal will be tested for postprandial glycemic response, gut hormone levels, gastric emptying rate, appetitive response, and fermentability.
Inulin
Inulin
Inulin incorporated into rice porridge will be tested for postprandial glycemic response, gut hormone levels, gastric emptying rate, appetitive response, and fermentability.
Interventions
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Rice flour
Rice flour made into rice porridge will be tested for postprandial glycemic response, gut hormone levels, gastric emptying rate, appetitive response, and fermentability.
Alternanoligosaccharide 15
Alternanoligosaccharide 15 incorporated into rice porridge will be tested for postprandial glycemic response, gut hormone levels, gastric emptying rate, appetitive response, and fermentability.
Inulin
Inulin incorporated into rice porridge will be tested for postprandial glycemic response, gut hormone levels, gastric emptying rate, appetitive response, and fermentability.
Waxy potato starch
Retrograded waxy potato starch made into porridge meal will be tested for postprandial glycemic response, gut hormone levels, gastric emptying rate, appetitive response, and fermentability.
Waxy potato starch + epigallocatechin gallate (EGCG)
A combination of retrograded waxy potato starch and EGCG made into porridge meal will be tested for postprandial glycemic response, gut hormone levels, gastric emptying rate, appetitive response, and fermentability.
Chickpea flour + epigallocatechin gallate (EGCG)
A combination of chickpea flour and EGCG made into porridge meal will be tested for postprandial glycemic response, gut hormone levels, gastric emptying rate, appetitive response, and fermentability.
Eligibility Criteria
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Inclusion Criteria
* Stable weight for the past 3 months (i.e. +/- 2..5 kg)
Exclusion Criteria
* Diabetic
* Individuals with history of gastrointestinal disease
22 Years
45 Years
ALL
Yes
Sponsors
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Société des Produits Nestlé (SPN)
INDUSTRY
Purdue University
OTHER
Responsible Party
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Bruce R. Hamaker
Distinguished Professor of Food Science
Principal Investigators
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Bruce R Hamaker, PhD
Role: PRINCIPAL_INVESTIGATOR
Purdue University
Locations
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Purdue University
West Lafayette, Indiana, United States
Countries
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Other Identifiers
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IRB-2020-986
Identifier Type: -
Identifier Source: org_study_id
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