- ICH GCP
- US Clinical Trials Registry
- Clinical Trial NCT04150926
The Effect of Black Currant on Postprandial Glucose Metabolism (MAQUA)
Study Overview
Status
Conditions
Intervention / Treatment
Detailed Description
The study examines the effect of black currant on glucose and insulin concentrations after a meal.
Healthy (n= 30) volunteers are recruited to participate in four consecutive visits in the research laboratory, when four meals are served in randomised order. Meals are: black currant puree, black currant and quinoa based snack, quinoa base and liquid containing glucose, fructose and sucrose. The meals contain the same amount of carbohydrates.
In addition to glucose and insulin concentration, cytokine and free fatty acid concentrations are measured after each meal.
Study Type
Enrollment (Actual)
Phase
- Not Applicable
Contacts and Locations
Study Locations
-
-
-
Kuopio, Finland, 70211
- University of Eastern Finland
-
-
Participation Criteria
Eligibility Criteria
Ages Eligible for Study
Accepts Healthy Volunteers
Genders Eligible for Study
Description
Inclusion Criteria:
- age: 25-65 years
- BMI: 20-28 kg/m2
- Perceived health status: Good
Exclusion Criteria:
- fasting glucose: > 7.0 mmol/l
- LDL-cholesterol: > 3.0 mmol/l
- total cholesterol: > 6.5 mmol/l
- blood pressure : > 160/100 mmHg
- weight change of > 5% during previous 6 months or active weightreduction
- no serious chronic diseases
- one exception of the exclusion criteria maybe accepted after the MD consideration
Study Plan
How is the study designed?
Design Details
- Primary Purpose: Prevention
- Allocation: Randomized
- Interventional Model: Crossover Assignment
- Masking: Single
Arms and Interventions
Participant Group / Arm |
Intervention / Treatment |
---|---|
Experimental: Black currant puree
|
The effect of black currant puree will be compared with black currant-quinoa product, quinoa base and with liquid with glucose, fructose and sucrose Experimental: Black currant and quinoa product Active Comparator: Quinoa base Meal study comparing the effect of black currant puree with liquid with glucose, fructose and sucrose, black currant and quinoa product and quinoa base |
Active Comparator: Black currant-quinoa product
|
The effect of black currant puree will be compared with black currant-quinoa product
|
Active Comparator: Quinoa base
Quinoa base is used for the black currant-quinoa product.
|
The effect of black currant puree will be compared with quinoa base
|
No Intervention: Liquid with glucose, fructose and sucrose
|
What is the study measuring?
Primary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
---|---|---|
Glucose concentration
Time Frame: 0 minutes until 180 minutes
|
Glucose concentration after meal
|
0 minutes until 180 minutes
|
Insulin concentration
Time Frame: 0 minutes until 180 minutes
|
Insulin concentration after meal
|
0 minutes until 180 minutes
|
Collaborators and Investigators
Study record dates
Study Major Dates
Study Start (Actual)
Primary Completion (Actual)
Study Completion (Actual)
Study Registration Dates
First Submitted
First Submitted That Met QC Criteria
First Posted (Actual)
Study Record Updates
Last Update Posted (Actual)
Last Update Submitted That Met QC Criteria
Last Verified
More Information
Terms related to this study
Keywords
Additional Relevant MeSH Terms
Other Study ID Numbers
- 894/2019
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
This information was retrieved directly from the website clinicaltrials.gov without any changes. If you have any requests to change, remove or update your study details, please contact register@clinicaltrials.gov. As soon as a change is implemented on clinicaltrials.gov, this will be updated automatically on our website as well.
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