NCT01734590

Effect of Different Flour Compositions in a Carbohydrate-based Food on Rate of Exogenous Glucose Appearance in Blood

The Effect of Different Flour Compositions in a Carbohydrate-based Food on Rate of Exogenous Glucose Appearance in Blood.

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 12 (actual)
• Sponsor: Unilever R&D · Industry
• Sex: Male
• Age: 18 Years – 50 Years
• Healthy volunteers: Accepted

Summary

Exploratory study with double-blind, randomized, placebo-controlled, full cross-over design. The main objective is to identify one or two flour compositions in a carbohydrate-based food that produce a significant difference (alpha =0.2) in the time to reach 50% of cumulative absorption of exogenous glucose compared to the control.

Detailed description

Twelve volunteers will participate in the study; each person will be studied on three different occasions at least one week apart, consuming the three different test products in a randomized order. Test products are carbohydrate-based food made from different flour mixes differing in their expected rate of intestinal starch digestion. The products are labeled with 13C starch.

Conditions

• Healthy

Interventions

Type	Name	Description
DIETARY_SUPPLEMENT	Carbohydrate based food mix 1	Carbohydrate based food
DIETARY_SUPPLEMENT	Carbohydrate based food mix 2	Carbohydrate based food
DIETARY_SUPPLEMENT	Control carbohydrate based food	Carbohydrate based food

Timeline

• Start date: 2012-11-01
• Primary completion: 2012-12-01
• Completion: 2012-12-01
• First posted: 2012-11-27
• Last updated: 2013-06-19

Locations

1 site across 1 country: Netherlands