The Effect of Selected Fibres and Flours in Flat Bread on Post-prandial Blood Glucose Responses
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
-
-
Randalls Road, Surrey
-
Leatherhead, Randalls Road, Surrey, United Kingdom, KT22 7RY
- Leatherhead Food Research UK
-
-
Participation Criteria
Eligibility Criteria
Eligibility Criteria
Ages Eligible for Study
Accepts Healthy Volunteers
Genders Eligible for Study
Description
Inclusion Criteria:
- Body mass index (BMI) ≥ 20 and ≤ 25.0 kg/m2.
- Apparently healthy: no medical conditions which might affect study measurements (as judged by the study physician).
- A fasting blood glucose value between 3.5 - 5.6 mmol/litre at screening (measured by finger prick).
Exclusion Criteria:
- Use of medication which interferes with study measurements (as judged by the study physician).
- Reported dietary habits: medically prescribed diet, slimming diet, not used to eat 3 meals a day, vegetarian.
- Reported weight loss/gain (>10%) in the last six month before the study
Study Plan
How is the study designed?
Design Details
- Allocation: Randomized
- Interventional Model: Crossover Assignment
- Masking: Double
Number of Arms
Arms and Interventions
Participant Group / ArmParticipant Group / Arm |
Intervention / TreatmentIntervention / Treatment |
|---|---|
|
Placebo Comparator: Control
100 g high fibre flour
|
100 g high fibre flour
|
|
Active Comparator: Active 1
85 g high fibre flour + 15 g legume flour
|
85 g high fibre flour + 15 g legume flour
|
|
Active Comparator: Active 2
98 g high fibre flour + 2 g guar gum
|
98 g high fibre flour + 2 g guar gum
|
|
Active Comparator: Active 3
88 g high fibre flour + 2 g guar gum + 10 g legume flour
|
88 g high fibre flour + 2 g guar gum + 10 g legume flour
|
|
Active Comparator: Active 4
83 g high fibre flour + 2 g guar gum + 15 g legume flour
|
83 g high fibre flour + 2 g guar gum + 15 g legume flour
|
|
Active Comparator: Active 5
96 g high fibre flour + 4 g guar gum
|
96 g high fibre flour + 4 g guar gum
|
|
Active Comparator: Active 6
86 g high fibre flour + 4 g guar gum + 10 g legume flour
|
86 g high fibre flour + 4 g guar gum + 10 g legume flour
|
|
Active Comparator: Active 7
81 g high fibre flour + 4 g guar gum + 15 g legume flour
|
81 g high fibre flour + 4 g guar gum + 15 g legume flour
|
|
Active Comparator: Active 8
94 g high fibre flour + 6 g guar gum
|
94 g high fibre flour + 6 g guar gum
|
|
Active Comparator: Active 9
98 g high fibre flour + 2 g konjac mannan
|
98 g high fibre flour + 2 g konjac mannan
|
|
Active Comparator: Active 10
96 g high fibre flour + 4 g konjac mannan
|
96 g high fibre flour + 4 g konjac mannan
|
|
Active Comparator: Active 11
100 g low fibre flour
|
100 g low fibre flour
|
What is the study measuring?
Primary Outcome Measures
Primary Outcome Measures
Outcome Measure |
Time Frame |
|---|---|
|
Positive incremental area under the curve (iAUC)
Time Frame: 120 minutes
|
120 minutes
|
Secondary Outcome Measures
Secondary Outcome Measures
Outcome Measure |
Time Frame |
|---|---|
|
Positive incremental area under the curve (iAUC)
Time Frame: 180 minutes
|
180 minutes
|
Collaborators and Investigators
Sponsor
Sponsor
Investigators
Investigators
- Principal Investigator: Sarah Hull, Leatherhead Food Research UK
Publications and helpful links
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
Keywords
Other Study ID Numbers
Other Study ID Numbers
- 10020V
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