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Millet Products Study - Investigation of Glycemic Index and Satiety

NCT02075788 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 12

Last updated 2016-01-22

No results posted yet for this study

Summary

The purpose of this study is to investigate how millet incorporation into different baked product types influences glycemic response and satiety.

Conditions

Interventions

OTHER

Commercial white bread

OTHER

Corn based products (porridge etc.)

OTHER

Millet based products (porridge etc.)

Sponsors & Collaborators

  • Bunge Global Innovation Incorporated

    collaborator UNKNOWN

  • University of Guelph

    lead OTHER

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
QUADRUPLE
Model
CROSSOVER

Eligibility

Min Age
19 Years
Max Age
40 Years
Sex
MALE
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2014-01-31
Primary Completion
2014-09-30
Completion
2015-06-30

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 NCT02075788 on ClinicalTrials.gov