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
2023-03-08
2023-08-10
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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Oat meal 1
The test portion is based on 30 gram available carbohydrates with added x amount oat betaglucan. Test portion consumed as a breakfast meal prior to determinations of test variables in the morning
Effects of Oat and Oat Components on Cardiometabolic risk variables
Oat and oat bioactive components consumed as breakfast meal.
Oat meal 2
The test portion is based on 30 gram available carbohydrates with added y amount of oat betaglucan. Test portion consumed as a breakfast meal prior to determinations of test variables in the morning
Effects of Oat and Oat Components on Cardiometabolic risk variables
Oat and oat bioactive components consumed as breakfast meal.
Oat meal 3
The test portion is based on 30 gram available carbohydrates with added z amount of oat betaglucan. Test portion consumed as a breakfast meal prior to determinations of test variables in the morning
Effects of Oat and Oat Components on Cardiometabolic risk variables
Oat and oat bioactive components consumed as breakfast meal.
Reference
The test portion is based on 30 gram available carbohydrates without added oat betaglucan. Test portion consumed as a breakfast meal prior to determinations of test variables in the morning
Effects of Oat and Oat Components on Cardiometabolic risk variables
Oat and oat bioactive components consumed as breakfast meal.
Interventions
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Effects of Oat and Oat Components on Cardiometabolic risk variables
Oat and oat bioactive components consumed as breakfast meal.
Eligibility Criteria
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Inclusion Criteria
Exclusion Criteria
Gastro-intestinal disorders such as IBS (irritable bowel syndrome) that can interfere with the study results, food allergies.
No antibiotics or probiotics should have been consumed within 4 weeks prior to and during the study.
20 Years
40 Years
ALL
Yes
Sponsors
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Swedish Foundation for Strategic Research
OTHER
Lund University
OTHER
Responsible Party
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Principal Investigators
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Anne Nilsson
Role: PRINCIPAL_INVESTIGATOR
Department of Food Technology, Engineering and Nutrition, Lund Univesity
Locations
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Food Technology, engineering and Nutrition, LTH, Lund University
Lund, Skåne County, Sweden
Countries
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Other Identifiers
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Dnr. 2018/658 (del 4)
Identifier Type: -
Identifier Source: org_study_id
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