Digestive Properties of Carbohydrate-based Foods
Investigating Digestive Properties of Carbohydrate-based Foods
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
-
-
Indiana
-
West Lafayette, Indiana, United States, 47907
- Purdue University
-
-
Participation Criteria
Eligibility Criteria
Eligibility Criteria
Ages Eligible for Study
Accepts Healthy Volunteers
Genders Eligible for Study
Description
Inclusion Criteria:
- Normal body mass index (18.5 < BMI < 25 kg/m2)
- Normal fasting blood glucose
Exclusion Criteria:
- Diabetes
- Allergy to millet
- Allergy or sensitivity/intolerance to gluten
- History of gastrointestinal disease
- Pregnant or nursing
Study Plan
How is the study designed?
Design Details
- Primary Purpose: Other
- Allocation: Randomized
- Interventional Model: Crossover Assignment
- Masking: None (Open Label)
Number of Arms
Arms and Interventions
Participant Group / ArmParticipant Group / Arm |
Intervention / TreatmentIntervention / Treatment |
|---|---|
|
Experimental: Pearl millet couscous - made in Senegal
Steamed pearl millet couscous - commercially produced in Senegal
|
Pearl millet couscous (made in Senegal) was tested for gastric emptying rate, glycemic response, fermentability, and appetitive response.
|
|
Experimental: Pearl millet couscous - made in USA
Steamed pearl millet couscous - pearl millet obtained from Senegal but processed and prepared in USA
|
Pearl millet couscous (made in USA) was tested for gastric emptying rate, glycemic response, fermentability, and appetitive response.
|
|
Experimental: Pearl millet thick porridge
Thick porridge prepared according to traditional West African methods with pearl millet obtained from Senegal but processed and prepared in USA
|
Pearl millet thick porridge was tested for gastric emptying rate, glycemic response, fermentability, and appetitive response.
|
|
Experimental: Wheat couscous
Steamed wheat couscous - wheat flour processed and prepared in USA
|
Wheat couscous was tested for gastric emptying rate, glycemic response, fermentability, and appetitive response.
|
|
Active Comparator: White rice
White rice - medium-grain prepared using a rice cooker
|
White rice was tested as a comparator for gastric emptying rate, glycemic response, fermentability, and appetitive response.
|
What is the study measuring?
Primary Outcome Measures
Primary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
Gastric emptying rate
Time Frame: Acute study; 4 hours of measurement after consumption of test food
|
Breath test is being performed using 13C-octanoic acid mixed into test meals.
|
Acute study; 4 hours of measurement after consumption of test food
|
|
Glycemic response
Time Frame: Acute study; 4 hours of measurement after consumption of test food
|
Blood glucose is being measured using continuous glucose monitors.
|
Acute study; 4 hours of measurement after consumption of test food
|
Secondary Outcome Measures
Secondary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
Breath hydrogen (fermentability)
Time Frame: Acute study; 4 hours of measurement after consumption of test food
|
Breath samples are being collected at certain intervals for 4 hours after consumption of test food and analyzed for hydrogen levels using a breath analyzer.
Breath hydrogen levels are indicative of a food's fermentability.
|
Acute study; 4 hours of measurement after consumption of test food
|
|
Appetitive response
Time Frame: Acute study; 4 hours of measurement after consumption of test food
|
Hunger and fullness scores are being measured using a 10-cm scale (0 = weakest feeling of hunger or fullness and 10 = strongest feeling of hunger or fullness) after consumption of test food.
Weaker feelings of hunger and stronger feelings of fullness are indicative of better outcomes.
|
Acute study; 4 hours of measurement after consumption of test food
|
Collaborators and Investigators
Sponsor
Sponsor
Study record dates
Study Major Dates
Study Start (Actual)
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 (Actual)
First Posted
Study Record Updates
Last Update Posted (Actual)
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
Additional Relevant MeSH Terms
Other Study ID Numbers
Other Study ID Numbers
- 1706019348
Plan for Individual participant data (IPD)
Plan to Share Individual Participant Data (IPD)?
IPD Plan Description
Drug and device information, study documents
Studies a U.S. FDA-regulated drug product
Studies a U.S. FDA-regulated device product
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