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Effect of Different Flour Compositions in a Carbohydrate-based Food on Rate of Exogenous Glucose Appearance in Blood

NCT01734590 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 12

Last updated 2013-06-19

No results posted yet for this study

Summary

Exploratory study with double-blind, randomized, placebo-controlled, full cross-over design.

The main objective is to identify one or two flour compositions in a carbohydrate-based food that produce a significant difference (alpha =0.2) in the time to reach 50% of cumulative absorption of exogenous glucose compared to the control.

Conditions

  • Healthy

Interventions

DIETARY_SUPPLEMENT

Carbohydrate based food mix 1

Carbohydrate based food

DIETARY_SUPPLEMENT

Carbohydrate based food mix 2

Carbohydrate based food

DIETARY_SUPPLEMENT

Control carbohydrate based food

Carbohydrate based food

Sponsors & Collaborators

  • Unilever R&D

    lead INDUSTRY

Principal Investigators

  • Khalid Abd-Elaziz · QPS Netherlands BV

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
TRIPLE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Max Age
50 Years
Sex
MALE
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2012-11-30
Primary Completion
2012-12-31
Completion
2012-12-31

Countries

  • Netherlands

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 NCT01734590 on ClinicalTrials.gov