Influence of Sugar on the Bioavailability of Cocoa Flavanols
The Influence of Maltitol on the Absorption and Metabolism of Flavanols From Chocolate
Study Overview
Status
Status
Conditions
Conditions
Intervention / Treatment
Intervention / Treatment
Detailed Description
Study Type
Study Type
Enrollment (Actual)
Enrollment
Phase
Phase
- Not Applicable
Contacts and Locations
Study Locations
-
-
Berkshire
-
Reading, Berkshire, United Kingdom, RG6 6AP
- University of Reading
-
-
Participation Criteria
Eligibility Criteria
Eligibility Criteria
Ages Eligible for Study
Accepts Healthy Volunteers
Genders Eligible for Study
Description
Inclusion Criteria:
- a signed consent form
- age of 18-50 years inclusive
Exclusion Criteria:
- did not suffer from any form of disease, including liver disease, diabetes mellitus or a myocardial infarction
- not on medications for the treatment of hypertension, elevated lipids or diabetes (type I and II).
- did not suffered gall bladder problems or abnormalities of fat metabolism
- weight reducing dietary regimen or taking any dietary supplements, including dietary fatty acids
- did not consume more than 15 units (120g) of alcohol per week
- did not have sensitivities to chocolate, reduced calorie sweeteners, dairy, nuts or gluten.
- Vegetarians and vegans
- taken antibiotics in the last 8 weeks
Study Plan
How is the study designed?
Design Details
- Primary Purpose: Basic Science
- Allocation: Randomized
- Interventional Model: Crossover Assignment
- Masking: Double
Number of Arms
Arms and Interventions
Participant Group / ArmParticipant Group / Arm |
Intervention / TreatmentIntervention / Treatment |
|---|---|
|
Placebo Comparator: Low flavanol
Low-flavanol chocolate contained 48 mg of cocoa flavanols.
macro- and micro-nutrient matched with active comparator
|
48 mg of total flavanols from cocoa
|
|
Active Comparator: High-flavanol with sugar
High-flavanol chocolate made with added sugar containing 251 mg of cocoa flavanols
|
high-flavanol containing 251 mg cocoa flavanols
|
|
Active Comparator: High flavanol Maltitol
High-flavanol chocolate made with the sugar substitute maltitol containing 266 mg cocoa flavanols
|
high-flavanol containing 266 mg cocoa flavanols
|
What is the study measuring?
Primary Outcome Measures
Primary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
Impact of ingredients and matrices on flavanol absorption and metabolism.
Time Frame: 4 hours
|
The absorption and metabolism of cocoa flavanols from a high-flavanol chocolate made with added sugar and a high-flavanol chocolate containing the sugar substitute maltitol will be assessed by using HPLC with fluorescence detection
|
4 hours
|
Collaborators and Investigators
Sponsor
Sponsor
Investigators
Investigators
- Principal Investigator: Jeremy Spencer, PhD, University of Reading
Study record dates
Study Major Dates
Study Start
Study Start
Primary Completion (Actual)
Primary Completion
Study Completion (Actual)
Study Completion
Study Registration Dates
First Submitted
First Submitted
First Submitted That Met QC Criteria
First Submitted That Met QC Criteria
First Posted (Estimate)
First Posted
Study Record Updates
Last Update Posted (Estimate)
Last Update Posted
Last Update Submitted That Met QC Criteria
Last Update Submitted That Met QC Criteria
Last Verified
Last Verified
More Information
Terms related to this study
Other Study ID Numbers
Other Study ID Numbers
- UReading-2010_03
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