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The Glycemic Effect of Added Sugar on Bake Beans

NCT03868683 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 12

Last updated 2020-07-17

No results posted yet for this study

Summary

To investigate the effect of added sugar to bake beans on glycemic and insulinemic response.

Conditions

Interventions

OTHER

Glucose Reference 1

30 g of glucose dissolved in 250 ml of water

OTHER

Glucose Reference 2

30 g of glucose dissolved in 250 ml of water

OTHER

Glucose reference 3

30 g of glucose dissolved in 250 ml of water

OTHER

Sucrose

30 g of Sucrose dissolved in 250 ml of water

OTHER

Regular Bake beans in tomato sauce

Bake beans in tomato sauce containing 14 g of sugar

OTHER

Bake beans in tomato sauce, reduced sugar

Bake beans in tomato sauce containing 12.2 g of sugar

OTHER

Bake beans in tomato sauce, low GI

Bake beans in tomato sauce containing 7.2 g of sugar

Sponsors & Collaborators

  • 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
60 Years
Sex
MALE
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2018-08-20
Primary Completion
2019-04-17
Completion
2019-04-17

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 NCT03868683 on ClinicalTrials.gov