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Effects of Snuff and/or Red Wine om Metabolic Rate

NCT04547426 · Status: UNKNOWN · Phase: NA · Type: INTERVENTIONAL · Enrollment: 14

Last updated 2021-10-04

No results posted yet for this study

Summary

About 14 healthy participants, consume a standardized breakfast combined with either using regular or nicotine-free moist snuff. The metabolic rate is measured every hour for four hours on each occasion starting in the morning. Participants are also randomized to get red wine or non-alcoholic red wine to the meal.

Conditions

  • Metabolic Rate
  • Hunger
  • Insulin Sensitivity

Interventions

OTHER

Wine with or without alcohol and snuff with or without nicotine

Two by two factorial of wine and snuff with meals

Sponsors & Collaborators

  • University Hospital, Linkoeping

    lead OTHER

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
SINGLE
Model
CROSSOVER

Eligibility

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

Timeline & Regulatory

Start
2020-08-31
Primary Completion
2022-04-30
Completion
2022-08-31

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 NCT04547426 on ClinicalTrials.gov