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Viscosity of Fibre Predicts Cholesterol-lowering in Healthy Individuals

NCT03741621 · Status: COMPLETED · Phase: PHASE2 · Type: INTERVENTIONAL · Enrollment: 23

Last updated 2018-11-15

No results posted yet for this study

Summary

To investigate the role of fibre viscosity (low, medium, high) in lowering cholesterol in healthy individuals

Conditions

  • Lipidemia
  • Healthy

Interventions

DIETARY_SUPPLEMENT

Viscous Fibre Blend

High viscosity viscous fiber blend sprinkled on wheat and maize bran cereals(Bran Buds®; Kellogg Company)

DIETARY_SUPPLEMENT

Psyllium

Bran Buds cereal (white bran and maize bran) with psyllium (Bran Buds® with PSY; Kellogg Company)

DIETARY_SUPPLEMENT

Wheat Bran

All Bran cereal (All Bran®; Kellogg Company)

Sponsors & Collaborators

  • Kellogg Company

    collaborator INDUSTRY

  • University of Toronto

    collaborator OTHER

  • Unity Health Toronto

    lead OTHER

Study Design

Allocation
RANDOMIZED
Purpose
TREATMENT
Masking
DOUBLE
Model
CROSSOVER

Eligibility

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

Timeline & Regulatory

Start
1992-01-31
Primary Completion
1994-01-31
Completion
2010-07-31

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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 NCT03741621 on ClinicalTrials.gov