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Satiety Study of a Carbohydrate Meal to a Highly Viscous Gel Meal

NCT01875627 · Status: COMPLETED · Phase: PHASE1 · Type: INTERVENTIONAL · Enrollment: 15

Last updated 2013-06-12

No results posted yet for this study

Summary

To evaluate the effects of Konjac on satiety and subsequent food intake in healthy individuals.

Conditions

Interventions

DIETARY_SUPPLEMENT

Konjac noodles

Replacement of carbohydrate noodles with non-caloric Konjac noodles (viscous gel meal)

DIETARY_SUPPLEMENT

Carbohydrate and Konjac Noodles

DIETARY_SUPPLEMENT

Carbohydrate noodles

Sponsors & Collaborators

  • Unity Health Toronto

    lead OTHER

Principal Investigators

  • Vladimir Vuksan, PhD · Risk Factor Modification Centre - St. Michael's Hospital

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
QUADRUPLE
Model
CROSSOVER

Eligibility

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

Timeline & Regulatory

Start
2010-11-30
Primary Completion
2012-01-31
Completion
2012-01-31

Countries

  • Canada

Study Locations

More Related Trials

Entities

Diseases

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 NCT01875627 on ClinicalTrials.gov