Trials / Completed
CompletedNCT03741621
Viscosity of Fibre Predicts Cholesterol-lowering in Healthy Individuals
Viscosity Rather Than Quality of Dietary Fibre Predicts Cholesterol-lowering Effect in Healthy Individuals
- Status
- Completed
- Phase
- Phase 2
- Study type
- Interventional
- Enrollment
- 23 (actual)
- Sponsor
- Unity Health Toronto · Academic / Other
- Sex
- All
- Age
- 18 Years – 70 Years
- Healthy volunteers
- Accepted
Summary
To investigate the role of fibre viscosity (low, medium, high) in lowering cholesterol in healthy individuals
Conditions
Interventions
| Type | Name | Description |
|---|---|---|
| DIETARY_SUPPLEMENT | Viscous Fibre Blend | High viscosity viscous fiber blend sprinkled on wheat and maize bran cereals(Bran Buds®; Kellogg Company) |
| DIETARY_SUPPLEMENT | Psyllium | Bran Buds cereal (white bran and maize bran) with psyllium (Bran Buds® with PSY; Kellogg Company) |
| DIETARY_SUPPLEMENT | Wheat Bran | All Bran cereal (All Bran®; Kellogg Company) |
Timeline
- Start date
- 1992-01-01
- Primary completion
- 1994-01-01
- Completion
- 2010-07-01
- First posted
- 2018-11-15
- Last updated
- 2018-11-15
Source: ClinicalTrials.gov record NCT03741621. Inclusion in this directory is not an endorsement.