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Effects of Viscous Fibre Containing Foods on Satiety (Gel Form)

NCT02134938 · Status: UNKNOWN · Phase: PHASE1 · Type: INTERVENTIONAL · Enrollment: 20

Last updated 2014-05-09

No results posted yet for this study

Summary

The purpose of this study is to assess whether low caloric, low energy density, konjac food products are effective in appetite regulation when administered as caloric replacements. It is hypothesized that replacement of typical, balanced, vegetarian meals with konjac food products will have comparable satiety scores, decreased postprandial glucose response, and will not significantly affect subsequent food intake.

Conditions

Interventions

DIETARY_SUPPLEMENT

Konjac Glucomannan

Konjac Noodles (Wellbond Import Export Inc.), Vegan Konjac Shrimp (Sophie's Kitchen), Konjac Gel Cubes

Sponsors & Collaborators

  • Unity Health Toronto

    lead OTHER

Principal Investigators

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

  • Alexandra Jenkins (Co-Investigator), RD, PhD · Risk Factor Modification Centre - St. Michael's Hospital

  • William Watson (Qualified Investigator), MD · Department of Family Medicine - St. Michael's Hospital

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
NONE
Model
CROSSOVER

Eligibility

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

Timeline & Regulatory

Start
2013-07-31
Primary Completion
2014-09-30

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 NCT02134938 on ClinicalTrials.gov