Degree of Digestibility of Barley Rice Proteins
NCT05426122 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 12
Last updated 2022-07-18
Summary
This study aims to assess the degree of digestibility of barley rice protein and compare this to another sustainable, commercially available protein concentrate (pea protein), and a benchmark whey protein, and to assess the effects on blood glucose and insulin levels.
The study is a randomized, cross-over, double blind, controlled trial. Three different treatments, all representing a 20g protein load, will be evaluated with a washout period of minimum one week between the test days. Blood will be collected via a catheter before and up-to five hours after protein consumption. Wellbeing, health complaints or other adverse effects will be collected via a short questionnaire during each test day. After each test day gastrointestinal complaints are collected via an online questionnaire.
Conditions
- Digestive System
Interventions
- OTHER
-
Barley rice protein concentrate shake
At one out of three test days barley rice protein concentrate powder will be mixed with water to obtain a shake, representing a 20g protein load.
- OTHER
-
Pea protein concentrate shake
At one out of three test days pea protein concentrate powder will be mixed with water to obtain a shake, representing a 20g protein load.
- OTHER
-
Whey protein concentrate shake
At one out of three test days whey protein concentrate powder will be mixed with water to obtain a shake, representing a 20g protein load.
Sponsors & Collaborators
-
Wageningen University and Research
lead OTHER
Principal Investigators
-
Diederik Esser, PhD · Wageningen University and Research
Study Design
- Allocation
- RANDOMIZED
- Purpose
- OTHER
- Masking
- QUADRUPLE
- Model
- CROSSOVER
Eligibility
- Min Age
- 18 Years
- Max Age
- 40 Years
- Sex
- ALL
- Healthy Volunteers
- Yes
Timeline & Regulatory
- Start
- 2022-06-09
- Primary Completion
- 2022-07-14
- Completion
- 2022-07-14
Countries
- Netherlands
Study Locations
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