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Soluble Fibre Enriched CHO Food Study

NCT01898026 · Status: UNKNOWN · Phase: NA · Type: INTERVENTIONAL · Enrollment: 35

Last updated 2014-02-05

No results posted yet for this study

Summary

The proposed study will examine the effects of incorporating a soluble fibre blend into commonly consumed refined carbohydrate foods on sensory parameters and postprandial blood glucose. A sensory evaluation will be conducted in phase I to asses for differences between the control and fibre enriched samples of white bread, mashed potatoes, muffin, hot breakfast cereal. Phase II will be investigating the postprandial blood glucose responses of the 8 test foods from phase I.

Conditions

Interventions

DIETARY_SUPPLEMENT

Bread

Samples of white bread, with or without the addition of PGX fibre blend

DIETARY_SUPPLEMENT

Mashed Potatoes

samples of mashed potatoes, with or without the addition of soluble fibre blend

DIETARY_SUPPLEMENT

Muffins

Samples of muffins, with or without the addition of PGX fibre blend

DIETARY_SUPPLEMENT

Hot Breakfast Cereal

Samples of hot breakfast cereal without the addition of soluble fibre blend

Sponsors & Collaborators

  • Unity Health Toronto

    lead OTHER

Principal Investigators

  • Vladimir Vuksan, PhD · St. Michael's & University of Toronto

Study Design

Allocation
RANDOMIZED
Masking
TRIPLE
Model
CROSSOVER

Eligibility

Min Age
19 Years
Max Age
75 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2013-07-31
Primary Completion
2014-07-31
Completion
2015-01-31

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 NCT01898026 on ClinicalTrials.gov