NCT01955447

Post-prandial Glucose in Healthy Subjects

Effect of Different Levels of Plant-based Ingredients on Post-prandial Glucose in Healthy Subjects

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 84 (actual)
• Sponsor: Unilever R&D · Industry
• Sex: All
• Age: 20 Years – 50 Years
• Healthy volunteers: Accepted

Summary

The study is designed to determine the extent to which foods containing different levels of plant-based ingredients affect blood glucose responses in healthy subjects.

Conditions

• Healthy Subjects

Interventions

Type	Name	Description
DIETARY_SUPPLEMENT	no added plant-based ingredients to starchy meal	no added plant-based ingredients to starchy meal
DIETARY_SUPPLEMENT	Low level plant-based ingredients added to starchy meal	Low level plant-based ingredients added to starchy meal
DIETARY_SUPPLEMENT	Medium level plant-based ingredients added to starchy meal	Medium level plant-based ingredients added to starchy meal
DIETARY_SUPPLEMENT	High level plant-based ingredients added to starchy meal	High level plant-based ingredients added to starchy meal

Timeline

• Start date: 2013-11-01
• Primary completion: 2014-01-01
• First posted: 2013-10-07
• Last updated: 2014-01-22

Locations

1 site across 1 country: India