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Food Modification to Alter Glycaemia and Insulinaemia

NCT03706378 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 14

Last updated 2019-05-13

No results posted yet for this study

Summary

The study specifically aims to determine glycemic and insulinemic response of added low GI ingredients, beta-glucan, resistant starch and isomaltulose to foods.

Conditions

Interventions

OTHER

Glucose Reference 1

Glucose contains 50g of available carbohydrates

OTHER

Glucose Reference 2

Glucose contains 50g of available carbohydrates

OTHER

Glucose Reference 3

Glucose contains 50g of available carbohydrates

OTHER

Wheat Yellow Noodle

Wheat Yellow Noodle will contain 50g of available carbohydrate

OTHER

Beta-glucan yellow Noodle

Beta-glucan yellow noodle will contain 50g of available carbohydrate

OTHER

Rice Roll

Rice Roll will contain 50g of available carbohydrate

OTHER

Rice Roll with resistant starch

Rice Roll fortified with resistant starch will contain 50g of available carbohydrate

OTHER

Sucrose Jelly

Jelly and bread will contain 50g of available carbohydrate. The jelly will contain 25g of sucrose

OTHER

Isomaltulose Jelly

Jelly and bread will contain 50g of available carbohydrate. The jelly will contain 25g of Isomaltulose

Sponsors & Collaborators

  • Health Promotion Board, Singapore

    collaborator OTHER_GOV

  • Singapore Institute of Food and Biotechnology Innovation

    lead OTHER_GOV

Study Design

Allocation
RANDOMIZED
Purpose
OTHER
Masking
NONE
Model
CROSSOVER

Eligibility

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

Timeline & Regulatory

Start
2017-08-18
Primary Completion
2019-04-04
Completion
2019-04-04

Countries

  • Singapore

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 NCT03706378 on ClinicalTrials.gov