Soluble Fibre Enriched CHO Food Study
Development of Palatable Soluble Fibre Containing Carbohydrate Foods and Its Effects on Postprandial Blood Glucose Response in Healthy Individuals
연구 개요
상태
상세 설명
Literature to date points to beneficial glycemic effects from consumption of soluble fibre; however, whole grain products consumption is below recommendations possibly due to the presence of unappealing characteristic organoleptic properties. White, refined products are still the choice of the general public. As such, we propose to investigate the feasibility of increasing health benefits of commonly consumed white, refined carbohydrate products by incorporating a soluble fibre blend.
This research is important to determine the feasibility of developing fibre enriched carbohydrate foods that maintains the original organoleptic properties and is effective in reducing postprandial blood glucose response.
35 subjects will be recruited in phase I to complete a sensory evaluation on the test foods. Following tasting of the control and fibre-enriched samples, data on each subjects' liking or disliking will be collected through a 9-point hedonic scale.
An acute crossover RCT will be conducted in phase II by 10 healthy individuals. Subjects will be randomized to consume one the treatments at each visit and blood glucose levels over 120min and satiety scores will be measured.
연구 유형
등록 (예상)
단계
- 해당 없음
연락처 및 위치
연구 장소
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Ontario
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Toronto, Ontario, 캐나다, M5BW8
- St. Michael's
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참여기준
자격 기준
공부할 수 있는 나이
건강한 자원 봉사자를 받아들입니다
연구 대상 성별
설명
Inclusion Criteria:
- Normotensive (SBP<140mmHg, DBP <90mmHg)
- BMI 18.5 - 25 kg/m2
- Post-menopausal or not pregnant women
Exclusion Criteria:
- Allergy or sensitivity to test meals
- Swallowing difficulties
- Chronic use of medications or fibre
- GI conditions affecting stomach pH
- Must not be enrolled in another study
- History of liver or kidney disease, diabetes, hypertension, stroke or myocardial infarctions, thyroid disease, celiac /gastrointestinal disease, HIV positive or AIDS
공부 계획
연구는 어떻게 설계됩니까?
디자인 세부사항
- 할당: 무작위
- 중재 모델: 크로스오버 할당
- 마스킹: 삼루타
무기와 개입
참가자 그룹 / 팔 |
개입 / 치료 |
|---|---|
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실험적: PGX
samples of white bread, mashed potatoes, muffin, hot breakfast cereal with the addition of soluble fibre blend
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Samples of white bread, with or without the addition of PGX fibre blend
samples of mashed potatoes, with or without the addition of soluble fibre blend
Samples of muffins, with or without the addition of PGX fibre blend
Samples of hot breakfast cereal without the addition of soluble fibre blend
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다른: Control
samples of white bread, mashed potatoes, muffin, hot breakfast cereal without the addition of soluble fibre blend
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Samples of white bread, with or without the addition of PGX fibre blend
samples of mashed potatoes, with or without the addition of soluble fibre blend
Samples of muffins, with or without the addition of PGX fibre blend
Samples of hot breakfast cereal without the addition of soluble fibre blend
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연구는 무엇을 측정합니까?
주요 결과 측정
결과 측정 |
측정값 설명 |
기간 |
|---|---|---|
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Sensory Evaluation
기간: 1 month
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Subjects will be recruited in phase I to complete a sensory evaluation on the test foods.
Following tasting of the control and fibre-enriched samples, data on each subjects' liking or disliking will be collected through a 9-point hedonic scale.
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1 month
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Postprandial Glycemia
기간: 3 months
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Subjects will be randomized to consume one of the 8 interventions at each visit and blood glucose levels over 120min and satiety scores will be measured.
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3 months
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2차 결과 측정
결과 측정 |
측정값 설명 |
기간 |
|---|---|---|
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Satiety Score
기간: 3 months
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The incorporation of viscous soluble fibre in commonly consumed carbohydrate foods will result in increase in subjective satiety compared to non soluble fibre enriched products.
Satiety will be measured using a satiety questionnaire in which you will answer four questions about how full you feel.
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3 months
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기타 결과 측정
결과 측정 |
측정값 설명 |
기간 |
|---|---|---|
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Safety
기간: 3 montsh
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Safety will monitored using a symptoms questionnaire.
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3 montsh
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공동 작업자 및 조사자
수사관
- 수석 연구원: Vladimir Vuksan, PhD, St. Michael's & University of Toronto
연구 기록 날짜
연구 주요 날짜
연구 시작
기본 완료 (예상)
연구 완료 (예상)
연구 등록 날짜
최초 제출
QC 기준을 충족하는 최초 제출
처음 게시됨 (추정)
연구 기록 업데이트
마지막 업데이트 게시됨 (추정)
QC 기준을 충족하는 마지막 업데이트 제출
마지막으로 확인됨
추가 정보
이 정보는 변경 없이 clinicaltrials.gov 웹사이트에서 직접 가져온 것입니다. 귀하의 연구 세부 정보를 변경, 제거 또는 업데이트하도록 요청하는 경우 register@clinicaltrials.gov. 문의하십시오. 변경 사항이 clinicaltrials.gov에 구현되는 즉시 저희 웹사이트에도 자동으로 업데이트됩니다. .
Bread에 대한 임상 시험
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University of Illinois at Urbana-Champaign모병근육 단백질 합성 | 단백질 대사 | 근육 건강 | 레크리에이션 활동 | 단백질에 대한 근육 단백질 합성 반응 | 동위 원소 라벨링미국