NCT02814357

To Test the Effect of Selected Fibres and Flours in Flat Bread on Post-Prandial Blood Glucose and Insulin Responses in Healthy Indian Population

To Evaluate the Effect of 4 Different Flour Compositions of Selected Fibres and Flours, on Post-prandial Plasma Glucose (PPG) and Serum Insulin Levels in Normal Indian Healthy Subjects

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

Summary

Double-blind, randomized, controlled, cross-over design with 3 test products and one control product. To evaluate the effect of 4 different flour compositions (guar gum 2% and 4%, chickpea flour 15% and barley flour 2% and 5%) of selected fibres and flours, on post-prandial plasma (PPG) and serum insulin levels in healthy Indian subjects, after the consumption of flat bread made from 100 gram of flour compositions.

Conditions

• Healthy

Interventions

Type	Name	Description
OTHER	Control (market standard)
OTHER	wheat flour
OTHER	chickpea flour
OTHER	guar gum
OTHER	barley

Timeline

• Start date: 2011-07-01
• Primary completion: 2011-07-01
• Completion: 2011-07-01
• First posted: 2016-06-27
• Last updated: 2016-07-19

Locations

1 site across 1 country: India