Pilot Assessment of Continuous Glucose Monitor for Post-meal Glucose Responses to Herbs and Spices.
NCT ID: NCT07254624
Last Updated: 2025-12-17
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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NOT_YET_RECRUITING
NA
10 participants
INTERVENTIONAL
2026-01-31
2027-11-30
Brief Summary
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Detailed Description
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Following enrollment, participants will be randomized to the order of entree preparation types and provided all of the entrees with the instructions for food preparation and order of consumption noted when they arrive at the scheduled study visit. The entrees will be standardized for caloric content, composition, and preparation method. Post-consumption glucose responses will be recorded by continuous glucose monitors, which will be provided to participants at the first study visit.
Conditions
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Study Design
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RANDOMIZED
CROSSOVER
OTHER
SINGLE
Study Groups
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Potato entree with no herbs or spices
consumption of a standardized potato entree, matched for macronutrient, calorie and preparation method across arms
Potato entree
A potato entree with a fixed macronutrient and calorie content, and standardized preparation method to evoke a post-prandial glucose response
Potato entree with herbs or spices
consumption of a standardized potato entree including a mix of five herbs and spices at a fixed amount, matched for macronutrient, calorie and preparation method across arms
Mix of five herbs and spices
Herb and spice blend of dried oregano, basil, rosemary, garlic powder and onion powder
Potato entree
A potato entree with a fixed macronutrient and calorie content, and standardized preparation method to evoke a post-prandial glucose response
Potato entree with no herbs or spices, with herbs and spices mix at a subsequent meal
consumption of a standardized potato entree, matched for macronutrient, calorie and preparation method across arms - with a provision including a mix of five herbs and spices at a fixed amount to be consumed at a subsequent meal within the same day (\>2 hours following the potato entree consumption)
Mix of five herbs and spices
Herb and spice blend of dried oregano, basil, rosemary, garlic powder and onion powder
Potato entree
A potato entree with a fixed macronutrient and calorie content, and standardized preparation method to evoke a post-prandial glucose response
Interventions
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Mix of five herbs and spices
Herb and spice blend of dried oregano, basil, rosemary, garlic powder and onion powder
Potato entree
A potato entree with a fixed macronutrient and calorie content, and standardized preparation method to evoke a post-prandial glucose response
Eligibility Criteria
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Inclusion Criteria
* no dietary restriction or food allergies to study items
* weight stable
* access to a smart phone
* willingness to wear a continuous glucose monitor for the duration of the study (at minimum 10 days)
Exclusion Criteria
* food allergy to study items
* diagnosed diabetes (type 1 or 2) or taking diabetes medications
* history of bariatric surgery
* consumed \>1 serving of potatoes daily before enrollment
* 5% weight loss or gain within the past 6 months
* medical conditions or medication that would prevent the ability to comply with the treatment assignment and/or affect blood glucose or energy balance
* condition which would prevent the ability to wear a continuous glucose monitor on the upper arm for the study duration
18 Years
50 Years
ALL
Yes
Sponsors
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McCormick Science Institute
INDUSTRY
University of Alabama at Birmingham
OTHER
Responsible Party
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Daniel L. Smith, Jr.
Associate Professor
Locations
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University of Alabama at Birmingham
Birmingham, Alabama, United States
Countries
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Central Contacts
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Other Identifiers
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McCormick Science Institute
Identifier Type: OTHER_GRANT
Identifier Source: secondary_id
IRB-300015105
Identifier Type: -
Identifier Source: org_study_id