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Dietary Fibre and Metabolic Benefits

NCT03423381 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 18

Last updated 2019-03-25

No results posted yet for this study

Summary

The aim of the project is to study the connection between bacterial fermentation in the colon of prebiotic substrates and effects on systemic metabolism and appetite i healthy humans

Conditions

  • Glucose Tolerance

Interventions

OTHER

Cereal product 1

Cereal products based on rye, barley, wheat, oat, and corn

OTHER

Cereal product 2

Cereal products based on rye, barley, wheat, oat, and corn

OTHER

Cereal product 3

Cereal products based on rye, barley, wheat, oat, and corn

OTHER

Cereal product 4

Cereal products based on rye, barley, wheat, oat, and corn

OTHER

Cereal product 5

Cereal products based on rye, barley, wheat, oat, and corn

OTHER

Control product

A cereal based product with low concentrations of df

Sponsors & Collaborators

  • Vinnova

    collaborator OTHER_GOV

  • Öste Venture AB

    collaborator UNKNOWN

  • Lund University

    lead OTHER

Principal Investigators

  • Anne Nilsson, PhD · Food Technology, engineering, and Nutrition, LTH, Lund University

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
SINGLE
Model
CROSSOVER

Eligibility

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

Timeline & Regulatory

Start
2018-05-30
Primary Completion
2019-02-28
Completion
2019-02-28

Countries

  • Sweden

Study Locations

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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 NCT03423381 on ClinicalTrials.gov