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The Effect of Resistant Starch Bagels on Risk Factors of Type 2 Diabetes and Colorectal Cancer

NCT02129946 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 25

Last updated 2018-05-08

No results posted yet for this study

Summary

The purpose of this study is to determine if consumption of bagels made with resistant starch for 8 weeks can improve markers of type 2 diabetes, colon cancer and satiety in adults.

Conditions

Interventions

OTHER

Resistant Starch

In a randomized crossover fashion, participants will consume bagels that are made with either high-resistant starch or standard wheat flour, daily for a period of 8 weeks, with a 4 week washout period.

Sponsors & Collaborators

  • Ontario Ministry of Agriculture, Food and Rural Affairs

    collaborator OTHER_GOV

  • Maple Leaf Foods, Canada Bread

    collaborator UNKNOWN

  • University of Guelph

    lead OTHER

Principal Investigators

  • Alison M Duncan, Ph.D., R.D. · University of Guelph, Human Nutraceutical Research Unit

  • Alison M Duncan, Ph.D., R.D. · University of Guelph, Human Nutraceutical Research Unit

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
TRIPLE
Model
CROSSOVER

Eligibility

Min Age
40 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2014-01-31
Primary Completion
2014-10-31
Completion
2014-10-31

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 NCT02129946 on ClinicalTrials.gov