The Effects of L-arabinose in a Meal in Healthy Men
The Effects of L-arabinose in a Meal on Glucose Metabolism in Healthy Men
Study Overview
Status
Status
Conditions
Conditions
Intervention / Treatment
Intervention / Treatment
Study Type
Study Type
Enrollment (Actual)
Enrollment
Phase
Phase
- Not Applicable
Participation Criteria
Eligibility Criteria
Eligibility Criteria
Ages Eligible for Study
Accepts Healthy Volunteers
Genders Eligible for Study
Description
Inclusion Criteria:
- Healthy male
- normal weight (BMI 18,5-25 kg/m2)
- 18-30 years of age
Exclusion Criteria:
- Not healthy,including those with diabetes Mellitus, high bloodpressure, dyslipidemia or a infectious diseases (hepatitis or HIV), gastrointestinal disorders
- Central adipositas (defined as waist circumference > 94 cm for european men)
- Daily intake of vitamins and minerals, 3 months before the trail starts and during the trail.
- elevated alcoholcunsumption(> 21 units af alcohol pr. week)
- take medicine
- Elite athlete with intensive training
- given bloddonation within the last 3 months
- smoking
Study Plan
How is the study designed?
Design Details
- Primary Purpose: PREVENTION
- Allocation: RANDOMIZED
- Interventional Model: CROSSOVER
- Masking: QUADRUPLE
Number of Arms
Arms and Interventions
Participant Group / ArmParticipant Group / Arm |
Intervention / TreatmentIntervention / Treatment |
|---|---|
|
EXPERIMENTAL: 0% arabinose meal sucrose/starch
A meal containing a bon with butter and marmalade, a cup cake, The and water
|
L-arabinose is mixed into the dough of the buns and cup cakes
|
|
OTHER: 5 % arabinose meal sucrose/starch
A meal containing a bon with butter and marmalade, a cup cake, The and water
|
L-arabinose is mixed into the dough of the buns and cup cakes
|
|
OTHER: 10 % arabinose meal sucrose/starch
A meal containing a bon with butter and marmalade, a cup cake, The and water
|
L-arabinose is mixed into the dough of the buns and cup cakes
|
|
OTHER: 0 % arabinose meal Starch
A meal containing two bons with butter and cheese, The and water
|
L-arabinose is mixed into the dough of the buns and cup cakes
|
|
OTHER: 5 % arabinose meal starch
A meal containing two bons with butter and cheese, The and water
|
L-arabinose is mixed into the dough of the buns and cup cakes
|
|
OTHER: 10 % arabinose meal starch
A meal containing two bons with butter and cheese, The and water
|
L-arabinose is mixed into the dough of the buns and cup cakes
|
What is the study measuring?
Primary Outcome Measures
Primary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
Glucose
Time Frame: -15, 0, 15, 30, 45, 60, 90, 120, 180 min
|
Level of glucose over time, The AUC, the peak value and time to peak
|
-15, 0, 15, 30, 45, 60, 90, 120, 180 min
|
|
Insulin
Time Frame: -15, 0, 15, 30, 45, 60, 90, 120, 180 min
|
Level of insulin over time, the AUC, the peak value and time to peak
|
-15, 0, 15, 30, 45, 60, 90, 120, 180 min
|
|
C-peptide
Time Frame: -15, 0, 15, 30, 45, 60, 90, 120, 180 min
|
Level of c-peptide over time, The AUC, the peak value and time to peak
|
-15, 0, 15, 30, 45, 60, 90, 120, 180 min
|
Secondary Outcome Measures
Secondary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
Glucagon
Time Frame: -15, 0, 15, 30, 45, 60, 90, 120, 180 min
|
Level of glucagon over time, The AUC, the peak value and time to peak
|
-15, 0, 15, 30, 45, 60, 90, 120, 180 min
|
|
GLP-1
Time Frame: -15, 0, 15, 30, 45, 60, 90, 120, 180 min
|
Level of GLP-1 over time, The AUC, the peak value and time to peak
|
-15, 0, 15, 30, 45, 60, 90, 120, 180 min
|
Collaborators and Investigators
Sponsor
Sponsor
Investigators
Investigators
- Study Director: Jens Rikardt Andersen, MD, lector, Unit of Nutrition 5711, Rigshospitalet, Blegdamsvej 9, 2100 København Ø
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
- H-2-2010-095
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