NCT02187913

Effects of Resistant Starch in a Baked Snack Bar on a Post-prandial Glycemic and Insulinemic Response

• Status: Unknown
• Phase: N/A
• Study type: Interventional
• Enrollment: 20 (estimated)
• Sponsor: Purdue University · Academic / Other
• Sex: All
• Age: 18 Years – 29 Years
• Healthy volunteers: Accepted

Summary

* About two-thirds of adults in the United States are overweight or obese which can cause adverse health consequences for those individuals. Post-prandial hyperglycemia is one of these possible consequences and is associated with a higher risk for Type 2 Diabetes. Controlling hyperglycemia is important in the prevention of the onset of diabetes and obesity. Resistant starch is a dietary carbohydrate which is not completely digested in the gut and produces energy for the body to use. The investigators are interested in assessing the effects of resistant starch on postprandial blood glucose and insulin concentrations. * Aim: To assess the effects of a resistant starch on post-prandial blood glucose and insulin concentrations. * Hypothesis: A baked snack bar with a resistant starch will blunt and sustain the post-prandial rise in blood glucose and insulin concentrations compared to a baked snack bar with maltodextrin (an easily digested carbohydrate).

Conditions

• Hyperglycemia, Diabetes, and Obesity

Interventions

Type	Name	Description
DIETARY_SUPPLEMENT	Resistant starch	Each subject will complete 2 testing days (randomized and crossover design). On each of 2 test days, subjects will arrive at the Purdue Clinical Research Center after a 12-h fast and will consume a snack bar containing resistant starch. The test snack bar will be consumed along with a standard meal provided at the start of the test day. A second standard meal that does not contain the snack bar will be consumed four hours later.

Timeline

• Start date: 2014-07-01
• Primary completion: 2014-12-01
• First posted: 2014-07-11
• Last updated: 2014-07-11

Locations

1 site across 1 country: United States