NCT04150926

The Effect of Black Currant on Postprandial Glucose Metabolism

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 26 (actual)
• Sponsor: University of Eastern Finland · Academic / Other
• Sex: All
• Age: 25 Years – 65 Years
• Healthy volunteers: Accepted

Summary

The study examines the effect of black currant on glucose and insulin concentrations after a meal. In addition, the cytokine and free fatty acids levels are of interest.

Detailed description

The study examines the effect of black currant on glucose and insulin concentrations after a meal. Healthy (n= 30) volunteers are recruited to participate in four consecutive visits in the research laboratory, when four meals are served in randomised order. Meals are: black currant puree, black currant and quinoa based snack, quinoa base and liquid containing glucose, fructose and sucrose. The meals contain the same amount of carbohydrates. In addition to glucose and insulin concentration, cytokine and free fatty acid concentrations are measured after each meal.

Conditions

• Postprandial Hyperglycemia
• Prediabetic State

Interventions

Type	Name	Description
OTHER	Black currant	The effect of black currant puree will be compared with black currant-quinoa product, quinoa base and with liquid with glucose, fructose and sucrose Experimental: Black currant and quinoa product Active Comparator: Quinoa base Meal study comparing the effect of black currant puree with liquid with glucose, fructose and sucrose, black currant and quinoa product and quinoa base
OTHER	Black currant-quinoa product	The effect of black currant puree will be compared with black currant-quinoa product
OTHER	Quinoa base	The effect of black currant puree will be compared with quinoa base

Timeline

• Start date: 2019-08-15
• Primary completion: 2020-02-28
• Completion: 2020-04-30
• First posted: 2019-11-05
• Last updated: 2020-09-04

Locations

1 site across 1 country: Finland