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The Effect of Different States of Lipid in Food on Glycaemia, Lipaemia and Insulinaemia.

NCT04115592 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 19

Last updated 2021-08-20

No results posted yet for this study

Summary

The aim of this study is to investigate if the application of lipid in various form (i.e. liquid and solid) affects glycaemia, lipaemia and insulinaemia. In addition, this study aims to test the lipidemic effects of the use of vegetable oil as a substitute in the application for making chocolate confectionery.

Conditions

  • Diabetes Mellitus, Type 2
  • Cardiovascular Risk Factor

Interventions

OTHER

Cocoa butter

Consumption of cocoa butter made with chocolate confectionery

OTHER

Cocoa butter oleogel

Consumption of cocoa butter oleogel made with chocolate confectionery

OTHER

Sal seed oil

Consumption of sal seed oil made with chocolate confectionery

OTHER

Sal seed oleogel

Consumption of sal seed oleogel made with chocolate confectionery

Sponsors & Collaborators

  • Singapore Institute of Food and Biotechnology Innovation

    lead OTHER_GOV

Study Design

Allocation
RANDOMIZED
Purpose
OTHER
Masking
SINGLE
Model
CROSSOVER

Eligibility

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

Timeline & Regulatory

Start
2019-02-20
Primary Completion
2020-01-16
Completion
2020-03-09

Countries

  • Singapore

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 NCT04115592 on ClinicalTrials.gov