Composite Flour and Its Antdiabetic Potential
NCT05163587 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 46
Last updated 2024-01-23
Summary
A low glycemic multigrain flour for chapattis will be made from grains and cereals that are easily available in Pakistan. The nutritional profile and composition of test flour will be checked through proximate analysis method determined by AOAC. GI of test flour will be determined by comparing it with a reference food. The participants will be fed reference food i.e., 50gm glucose dissolved in 250ml water and test food serving having 50gm of available carbohydrates separately after an overnight fast. Finger prick method will be used to determine blood glucose levels at 0,15, 30, 45, 90 minutes. Trapezoidal rule will be used to determine iAUC and GI and GL will be determined by using standard formulas. Efficacy of test flour will be checked by human clinical trial. Control group will be fed chapatis made from test flour for 90 days. Anthropometry, body composition and biochemical measures including HbA1c, blood glucose (fasting and random) and lipid profile will be analyzed pre- and post-intervention and differences in their readings will be compared.
Conditions
- Blood Glucose, High
- Body Weight Changes
- Hyperlipidemias
- Body Composition
Interventions
- COMBINATION_PRODUCT
-
low GI composite flour
low GI composite flour orally in chapati form (3times/day)
Sponsors & Collaborators
-
University of Veterinary and Animal Sciences, Lahore - Pakistan
lead OTHER
Principal Investigators
-
Azka Adeeb Alvi, Mphil · University of Veterinary and Animal Sciences
Study Design
- Allocation
- RANDOMIZED
- Purpose
- HEALTH_SERVICES_RESEARCH
- Masking
- QUADRUPLE
- Model
- PARALLEL
Eligibility
- Min Age
- 30 Years
- Max Age
- 60 Years
- Sex
- ALL
- Healthy Volunteers
- No
Timeline & Regulatory
- Start
- 2021-03-26
- Primary Completion
- 2021-12-05
- Completion
- 2021-12-30
Countries
- Pakistan
Study Locations
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