NCT04877548

Powdered Fermented Fruits for Glycemia Reduction

Randomized Pilot Study to Measure the Effects of an Acute Intake of Fermented Fruits Flours on Postprandial Glycaemic Response and Metabolic Profile

• Status: Unknown
• Phase: N/A
• Study type: Interventional
• Enrollment: 20 (estimated)
• Sponsor: Hospices Civils de Lyon · Academic / Other
• Sex: All
• Age: 25 Years – 65 Years
• Healthy volunteers: Accepted

Summary

The aim of the study is to evaluate the effects of an acute intake of two fermented fruits flours as part of a standardized breakfast, in comparison with the acute intake of a standardized breakfast without fermented fruits flour but with the same amount of available carbohydrates, on postprandial glycaemic response and overall metabolism in subjects at cardiometabolic risk. The metabolic parameters will be assessed in fasting and in postprandial period after the consumption of the standardized breakfast.

Conditions

• Cardiometabolic Risk Factors
• Obesity, Abdominal

Interventions

Type	Name	Description
OTHER	Fermented orange flour	Volunteers will have to consume a standardized breakfast including fermented orange flour and presenting 50g of available carbohydrates
OTHER	Fermented grape flour	Volunteers will have to consume a standardized breakfast including fermented grape flour and presenting 50g of available carbohydrates
OTHER	Control	Volunteers will have to consume a standardized breakfast without fermented flour but also presenting 50g of available carbohydrates

Timeline

• Start date: 2021-09-07
• Primary completion: 2022-08-01
• Completion: 2022-08-01
• First posted: 2021-05-07
• Last updated: 2021-09-20

Locations

1 site across 1 country: France