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Blood Glucose and Insulin Responses to Snack Food Products

NCT01341769 · Status: WITHDRAWN · Phase: NA · Type: INTERVENTIONAL

Last updated 2019-01-31

No results posted yet for this study

Summary

The purpose of this study is to assess the effects of added food ingredients, when baked into a snack food product, on glycaemic index of the product and glycaemic and insulinemic responses to the product in healthy adults.

Conditions

  • Study Focus 1:Glycaemic Index
  • Study Focus 2:Glycaemic Response
  • Study Focus 3:Insulinemic Response

Interventions

OTHER

Dietary Intervention

OTHER

Dietary Intervention

OTHER

Dietary Intervention

OTHER

Dietary Intervention

Sponsors & Collaborators

  • Reading Scientific Services Ltd.

    collaborator INDUSTRY

  • Mondelēz International, Inc.

    lead INDUSTRY

Principal Investigators

  • Valerie Hart, SCS, Dip, MICR · Reading Scientific Services Limited

  • Dr. Suzana Louth · Reading Scientific Services Limited

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
DOUBLE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Max Age
55 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2011-04-30
Primary Completion
2011-06-30
Completion
2011-07-31

Countries

  • United Kingdom

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT01341769 on ClinicalTrials.gov