The Effect of Continuous Sipping of a Glucose Solution on Markers of Oxidation in Men and Women
NCT01440790 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 18
Last updated 2013-03-12
Summary
The objective of this study is to determine the effect of reducing the rate of glucose absorption on oxidative stress after eating and to compare it with the effects of vitamin C. The hypothesis is that reducing the rate of glucose absorption will reduce oxidative stress to a similar extent as 1g vitamin C.
Conditions
Interventions
- DIETARY_SUPPLEMENT
-
glucose bolus
50g anhydrous glucose dissolved in 300ml water consumed within 10min followed by a lunch (cheese sandwich, fruit and milk) at 4h.
- DIETARY_SUPPLEMENT
-
Glucose sipping
50g anhydrous glucose dissolved in 300ml water consumed at rate of 25ml per 15min followed by a lunch (cheese sandwich, fruit and milk) at 4h.
- DIETARY_SUPPLEMENT
-
Glucose bolus plus 1g vitamin C
50g anhydrous glucose dissolved in 300ml water consumed within 10min with 1g vitamin C followed by a lunch (cheese sandwich, fruit and milk) at 4h.
- DIETARY_SUPPLEMENT
-
Glucose sipping plus 1g vitamin C
50g anhydrous glucose dissolved in 300ml water consumed at rate of 25ml per 15min. 1g vitamin C taken with first 25ml. Followed by a lunch (cheese sandwich, fruit and milk) at 4h.
Sponsors & Collaborators
-
Canadian Institutes of Health Research (CIHR)
collaborator OTHER_GOV -
University of Toronto
lead OTHER
Principal Investigators
-
Thomas MS Wolever, BMBCh PhD DM · University of Toronto
-
Shannan Grant, MSc, RD · University of Toronto
Study Design
- Allocation
- RANDOMIZED
- Purpose
- BASIC_SCIENCE
- Masking
- NONE
- Model
- CROSSOVER
Eligibility
- Min Age
- 18 Years
- Max Age
- 75 Years
- Sex
- ALL
- Healthy Volunteers
- Yes
Timeline & Regulatory
- Start
- 2010-08-31
- Primary Completion
- 2011-06-30
- Completion
- 2011-06-30
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