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Effects of Microfluidic Noodle on Blood Glucose Levels of Healthy Volunteers.

NCT03989908 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 15

Last updated 2024-11-15

No results posted yet for this study

Summary

In this study, microfluidics was applied in the creation of low-GI food gel made from non-traditional ingredients like alginate and soy protein isolate. This method is previously tested to produce lower glycaemic response than normal noodle and pasta.

Conditions

  • Diabetes Mellitus, Type 2

Interventions

OTHER

Microfludic noodle

In this intervention arm, subjects will be served with noodles made using microfludic technology.

OTHER

Control noodle

In this intervention arm, subjects will be served with normal noodle.

Sponsors & Collaborators

Principal Investigators

  • Mei Hui Liu · National University of Singapore

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
SINGLE
Model
CROSSOVER

Eligibility

Min Age
21 Years
Max Age
65 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2019-01-13
Primary Completion
2019-12-30
Completion
2019-12-30

Countries

  • Singapore

Study Locations

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Entities

Companies

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 NCT03989908 on ClinicalTrials.gov