Millet-based Muffins, Glycaemic Response, Insulinemic Response and Gastric Emptying
NCT04599738 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 30
Last updated 2020-10-23
Summary
Millet is a functional grain that has attracted the attention of scientists for many years due to its significant benefits to human health. Research has shown that millets have a high antioxidant capacity and polyphenol content which can contribute to a reduced risk of some chronic diseases such as type 2 diabetes and its complications. This study aimed to assess the glycaemic response (GR), insulinaemic response (IR) and gastric emptying (GE) after the consumption of millet-based muffins in pre-diabetic and healthy participants.
This was a single-blind, randomized controlled crossover study in which participants consumed one control muffin (wheat) and one test muffin (millet). During each session, participants were required to consume either the test or the control muffin, consuming the alternative on the next visit. Then, 10 finger-prick blood samples were taken for the determination of glucose and insulin over 4 hours. 13Carbon (13C) sodium acetate was added to the muffins (control and test) in order to measure gastric emptying from the breath samples collected.
Conditions
- Healthy
- Pre Diabetes
Interventions
- OTHER
-
Wheat muffin
Participants consumed a control muffin made of wheat flour.
- OTHER
-
Finger millet grain muffin
Participants consumed a test muffin made of finger millet grain and wheat flour.
Sponsors & Collaborators
-
Taibah University
collaborator OTHER -
Oxford Brookes University
lead OTHER
Principal Investigators
-
Sangeetha Thondre · Oxford Brookes University
Study Design
- Allocation
- RANDOMIZED
- Purpose
- PREVENTION
- Masking
- SINGLE
- Model
- PARALLEL
Eligibility
- Min Age
- 18 Years
- Max Age
- 65 Years
- Sex
- ALL
- Healthy Volunteers
- Yes
Timeline & Regulatory
- Start
- 2017-03-06
- Primary Completion
- 2017-12-24
- Completion
- 2017-12-24
Countries
- United Kingdom
Study Locations
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