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Effects of Seaweed Extract on Postprandial Response to White Bread

NCT05460884 · Status: UNKNOWN · Phase: NA · Type: INTERVENTIONAL · Enrollment: 20

Last updated 2023-02-21

No results posted yet for this study

Summary

The study is designed to determine whether seaweed extract added to a carbohydrate-rich meal, can lower blood glucose levels after its consumption, and hence lower its glycaemic index, and if this effect is mediated through effects on insulin. It is designed as an acute, randomised, cross-over, controlled, three-arm dietary intervention trial in healthy subjects. Participants will be asked to consume either white bread, white bread with lower dose of seaweed extract or white bread with higher dose of seaweed extract.The effects on plasma glucose levels and levels of insulin will be determined over 3 hours after the consumption.

Conditions

  • Glycemic Control
  • Diabetes Mellitus Risk
  • Glucose Intolerance
  • Postprandial Hyperglycemia
  • Healthy Subjects

Interventions

DIETARY_SUPPLEMENT

Seaweed extract LD and white bread

109g of white bread with 0.5g of seaweed extract

DIETARY_SUPPLEMENT

Seaweed extract HD and white bread

109g of white bread with 1g of seaweed extract

DIETARY_SUPPLEMENT

White bread

109g of white bread

Sponsors & Collaborators

  • University College Dublin

    lead OTHER

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
TRIPLE
Model
CROSSOVER

Eligibility

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

Timeline & Regulatory

Start
2020-09-12
Primary Completion
2023-10-31
Completion
2023-10-31

Countries

  • Ireland

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 NCT05460884 on ClinicalTrials.gov