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Powdered Fermented Fruits for Glycemia Reduction

NCT04877548 · Status: UNKNOWN · Phase: NA · Type: INTERVENTIONAL · Enrollment: 20

Last updated 2021-09-20

No results posted yet for this study

Summary

The aim of the study is to evaluate the effects of an acute intake of two fermented fruits flours as part of a standardized breakfast, in comparison with the acute intake of a standardized breakfast without fermented fruits flour but with the same amount of available carbohydrates, on postprandial glycaemic response and overall metabolism in subjects at cardiometabolic risk.

The metabolic parameters will be assessed in fasting and in postprandial period after the consumption of the standardized breakfast.

Conditions

  • Cardiometabolic Risk Factors
  • Obesity, Abdominal

Interventions

OTHER

Fermented orange flour

Volunteers will have to consume a standardized breakfast including fermented orange flour and presenting 50g of available carbohydrates

OTHER

Fermented grape flour

Volunteers will have to consume a standardized breakfast including fermented grape flour and presenting 50g of available carbohydrates

OTHER

Control

Volunteers will have to consume a standardized breakfast without fermented flour but also presenting 50g of available carbohydrates

Sponsors & Collaborators

  • Hospices Civils de Lyon

    lead OTHER

Principal Investigators

  • Nathalie FEUGIER-FAVIER, MD · Centre de Recherche en Nutrition Humaine Rhône-Alpes

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
NONE
Model
CROSSOVER

Eligibility

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

Timeline & Regulatory

Start
2021-09-07
Primary Completion
2022-08-01
Completion
2022-08-01

Countries

  • France

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 NCT04877548 on ClinicalTrials.gov