NCT02671214

The Effect of Selected Fibres and Flours in Flat Bread on Post-prandial Blood Glucose Responses

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 42 (actual)
• Sponsor: Unilever R&D · Industry
• Sex: All
• Age: 20 Years – 50 Years
• Healthy volunteers: Accepted

Summary

Identify one or more flat bread mixes that produce a reduction in positive incremental area under the curve (iAUC) of post-prandial glucose relative to the control product.

Detailed description

This study was a double-blind, randomised, balanced incomplete block design exploratory study of efficacy, with 11 active treatments compared to a control product in 42 healthy subjects to see if a mix of active ingredients (viscous fibres and flours) lowered the post-prandial glucose (PPG) response in capillary blood (finger prick) over a two and three hours period, relative to the control product. Every subject received the control and 4 out of the 11 treatments on five separate test days.

Conditions

• Healthy

Interventions

Type	Name	Description
OTHER	Control	100 g high fibre flour
OTHER	Active 2	98 g high fibre flour + 2 g guar gum
OTHER	Active 3	88 g high fibre flour + 2 g guar gum + 10 g legume flour
OTHER	Active 4	83 g high fibre flour + 2 g guar gum + 15 g legume flour
OTHER	Active 5	96 g high fibre flour + 4 g guar gum
OTHER	Active 6	86 g high fibre flour + 4 g guar gum + 10 g legume flour
OTHER	Active 7	81 g high fibre flour + 4 g guar gum + 15 g legume flour
OTHER	Active 8	94 g high fibre flour + 6 g guar gum
OTHER	Active 9	98 g high fibre flour + 2 g konjac mannan
OTHER	Active 10	96 g high fibre flour + 4 g konjac mannan
OTHER	Active 11	100 g low fibre flour
OTHER	Active 1	85 g high fibre flour + 15 g legume flour

Timeline

• Start date: 2010-11-01
• Primary completion: 2011-01-01
• Completion: 2011-01-01
• First posted: 2016-02-02
• Last updated: 2016-02-02

Locations

1 site across 1 country: United Kingdom