Evaluation of Potentially Bioactive Foods With Respect to Cardiometabolic Test Variables
NCT ID: NCT05824195
Last Updated: 2023-06-08
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
18 participants
INTERVENTIONAL
2023-04-15
2023-06-03
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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Quinoa1
Quinoa bread type1.
Bread products
Four intervention products were included in the study. Three experimental breads (quinoa 1, quinoa 2, quinoa 3) were developed, and consisted of white wheat breads substituted with the differrent quinoa types. The reference product included was a white wheat bread without quinoa. All intervention products contain 50 g available starch.
Quinoa 2
Quinoa bread type 2
Bread products
Four intervention products were included in the study. Three experimental breads (quinoa 1, quinoa 2, quinoa 3) were developed, and consisted of white wheat breads substituted with the differrent quinoa types. The reference product included was a white wheat bread without quinoa. All intervention products contain 50 g available starch.
Quinoa 3
Quinoa bread type 3
Bread products
Four intervention products were included in the study. Three experimental breads (quinoa 1, quinoa 2, quinoa 3) were developed, and consisted of white wheat breads substituted with the differrent quinoa types. The reference product included was a white wheat bread without quinoa. All intervention products contain 50 g available starch.
Reference
A white wheat bread
Bread products
Four intervention products were included in the study. Three experimental breads (quinoa 1, quinoa 2, quinoa 3) were developed, and consisted of white wheat breads substituted with the differrent quinoa types. The reference product included was a white wheat bread without quinoa. All intervention products contain 50 g available starch.
Interventions
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Bread products
Four intervention products were included in the study. Three experimental breads (quinoa 1, quinoa 2, quinoa 3) were developed, and consisted of white wheat breads substituted with the differrent quinoa types. The reference product included was a white wheat bread without quinoa. All intervention products contain 50 g available starch.
Eligibility Criteria
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Inclusion Criteria
* age between 18-40 years
* Healthy
* consume a diet in accordance with Nordic Nutrition Recommendations
Exclusion Criteria
* metabolic diseases (such as diabetes)
* Gastro intestine tract problems or irritable bowel syndrome
* known food allergies of intolerances
* smoker
* antibiotics should not have been consumed during the last 4 weeks
* probiotics should not have been consumed during the last 4 weeks
18 Years
40 Years
ALL
Yes
Sponsors
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Lund University
OTHER
Responsible Party
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Anne Nilsson
Associate professor
Locations
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Lund University, dep of Food Technology, Engineering, and Nutrition
Lund, Välj..., Sweden
Countries
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Other Identifiers
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Dnr: 2019-00980
Identifier Type: -
Identifier Source: org_study_id
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