Effects of Resistant Starch in a Beverage on Post-prandial Glycemic and Insulinemic Responses
NCT02161250 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 20
Last updated 2014-06-12
Summary
Hypothesis: A beverage with a resistant starch will blunt and sustain the post-prandial rise in blood glucose and insulin concentrations compared to beverage with maltodextrin (an easily digested carbohydrate).
Conditions
- Hyperglycemia, Diabetes, and Obesity
Interventions
- DIETARY_SUPPLEMENT
-
Resistant Starch
Each subject will complete 2 testing days (randomized and crossover design). On each of 2 test days, subjects will arrive at the Purdue Clinical Research Center after a 12-h fast and will consume a beverage containing resistant starch. The test beverage will be consumed along with a standard meal provided at the start of the test day. A second standard meal that does not contain the beverage will be consumed four hours later. Below is what will be included in the test bar.
- DIETARY_SUPPLEMENT
-
Control
Each subject will complete 2 testing days (randomized and crossover design). On each of 2 test days, subjects will arrive at the Purdue Clinical Research Center after a 12-h fast and will consume a beverage containing maltodextrin. The test beverage will be consumed along with a standard meal provided at the start of the test day. A second standard meal that does not contain the beverage will be consumed four hours later. Below is what will be included in the test bar.
Sponsors & Collaborators
-
Ingredion Incorporated
collaborator INDUSTRY -
Purdue University
lead OTHER
Principal Investigators
-
Wayne Campbell, Phd · Purdue University
Study Design
- Allocation
- RANDOMIZED
- Purpose
- BASIC_SCIENCE
- Masking
- DOUBLE
- Model
- CROSSOVER
Eligibility
- Min Age
- 18 Years
- Max Age
- 29 Years
- Sex
- ALL
- Healthy Volunteers
- Yes
Timeline & Regulatory
- Start
- 2014-04-30
- Primary Completion
- 2014-05-31
- Completion
- 2014-06-30
Countries
- United States
Study Locations
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