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Prebiotic Effects on Glucose Tolerance

NCT03944343 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 19

Last updated 2020-06-25

No results posted yet for this study

Summary

The primary purpose of this project is to evaluate effects in healthy humans on glucose tolerance of cereal products with high amounts of fermentable dietary fibre. Secondary issues are to investigate effects of the test foods on subjective appetite variables, mood variables and gut microbiota composition. The test food products will be consumed in the evening and test variables will be determined the next morning. The study will apply a randomized crossover study design.

Conditions

  • Diet Prevention of Metabolic Diseases

Interventions

OTHER

Cereal based products

The cereal products are made from common Swedish cereals.

Sponsors & Collaborators

  • Lund University

    lead OTHER

Principal Investigators

  • Anne Nilsson, associate professor · Lund University

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
SINGLE
Model
CROSSOVER

Eligibility

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

Timeline & Regulatory

Start
2019-10-15
Primary Completion
2020-06-15
Completion
2020-06-24

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 NCT03944343 on ClinicalTrials.gov