- ICH GCP
- US Clinical Trials Registry
- Klinisk utprøving NCT02075788
Millet Products Study - Investigation of Glycemic Index and Satiety
Studieoversikt
Status
Forhold
Detaljert beskrivelse
The purpose of this study is to investigate how millet incorporation into different baked product types (i.e. an extruded snack versus a biscuit) influences glycemic response and satiety.
This project will examine the effect of millet, on glycemic response and satiety. To determine the effect of product matrix and processing methods, testing will be done using an extruded snack, porridge, a couscous-like product and a biscuit.
All product servings will provide 50 g of available carbohydrate and will be consumed by participants within 10 minutes.
Studietype
Registrering (Faktiske)
Fase
- Ikke aktuelt
Kontakter og plasseringer
Studiesteder
-
-
Ontario
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Guelph, Ontario, Canada, N1G2W1
- Human Nutraceutical Research Unit, University of Guelph
-
-
Deltakelseskriterier
Kvalifikasjonskriterier
Alder som er kvalifisert for studier
Tar imot friske frivillige
Kjønn som er kvalifisert for studier
Beskrivelse
Inclusion Criteria:
- Men, age 19-40, non-smoking
- Normal fasting plasma glucose (<5.6 mmol/L but not below 3.6 mmol/L)
- Normal glucose tolerance (evaluated by a 75 g oral glucose test, i.e. <7.8 mmol/L but not below 3.6 mmol/L)
- BMI ranging from 18.5 to 29.9 kg/m2
Exclusion Criteria:
- Insulin resistance (IR) will be calculated from fasting glucose and insulin values using the Homeostasis Assessment Model 2 (HOMA2). A HOMA2-IR value of greater than 1.0 will be considered indicative of insulin resistance (Levy J.C. et al. 1998).
- Regular consumption of millet as defined by questionnaire at screening defined as more than 1x per week
- Smoking or use of recreational drugs
- Heavy alcohol use (defined as typically >14 drinks per week or >4 drinks on one occasion)
- Very low fibre consumption as assessed by 24 hour food diary and self-reported fruit/vegetable/whole grain servings.
- Restrained eater as defined by the questionnaire at screening (Three Factor Eating Questionnaire, Stunkard et al.,1985)
- Food neophobic defined by Food Neophobia Scale questionnaire
- Unusual sleep patterns or irregular breakfast consumption
- Recent (i.e. >4 kg in previous 3 months) or intended weight loss or gain
- Food allergies or any life-threatening allergy (food or otherwise)
- Inflammatory bowel disease or other gastrointestinal disorders
- Use of drugs which influence carbohydrate metabolism
- Training or elite athletes
- Inability to adhere to Study Protocols
Studieplan
Hvordan er studiet utformet?
Designdetaljer
- Primært formål: Grunnvitenskap
- Tildeling: Randomisert
- Intervensjonsmodell: Crossover-oppdrag
- Masking: Firemannsrom
Våpen og intervensjoner
Deltakergruppe / Arm |
Intervensjon / Behandling |
---|---|
Placebo komparator: Commercial white bread
All product servings will provide 50 g of available carbohydrate and will be consumed by participants within 10 minutes.
|
|
Eksperimentell: Millet based products (porridge etc.)
All product servings will provide 50 g of available carbohydrate and will be consumed by participants within 10 minutes.
|
|
Aktiv komparator: Corn based products (porridge etc.)
All product servings will provide 50 g of available carbohydrate and will be consumed by participants within 10 minutes.
|
Hva måler studien?
Primære resultatmål
Resultatmål |
Tidsramme |
---|---|
Determination of glycemic index based on collection of capillary plasma glucose
Tidsramme: Outcome measures will be assessed at fasting, and postprandially at 15, 30, 45, 60, 90 and 120 minutes
|
Outcome measures will be assessed at fasting, and postprandially at 15, 30, 45, 60, 90 and 120 minutes
|
Sekundære resultatmål
Resultatmål |
Tidsramme |
---|---|
Self reported ratings of satiety
Tidsramme: Outcome measures will be assessed at fasting, and postprandially every 30 minutes over 2 hours
|
Outcome measures will be assessed at fasting, and postprandially every 30 minutes over 2 hours
|
Samarbeidspartnere og etterforskere
Sponsor
Samarbeidspartnere
Studierekorddatoer
Studer hoveddatoer
Studiestart
Primær fullføring (Faktiske)
Studiet fullført (Faktiske)
Datoer for studieregistrering
Først innsendt
Først innsendt som oppfylte QC-kriteriene
Først lagt ut (Anslag)
Oppdateringer av studieposter
Sist oppdatering lagt ut (Anslag)
Siste oppdatering sendt inn som oppfylte QC-kriteriene
Sist bekreftet
Mer informasjon
Begreper knyttet til denne studien
Ytterligere relevante MeSH-vilkår
Andre studie-ID-numre
- 13AP004
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