NCT05537649

Glycemic Responses of an Innovative Oat Porridge

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 32 (actual)
• Sponsor: KU Leuven · Academic / Other
• Sex: All
• Age: 18 Years – 50 Years
• Healthy volunteers: Accepted

Summary

The aim of this study is to investigate whether enzymatic modification of starch in a food product using amylomaltase induces a lower glycemic response in healthy subjects compared to its unmodified counterpart.

Detailed description

A single-blind, randomized, cross-over study design will be applied. During each of the two study visits, healthy participants will consume an oatmeal porridge. One porridge will be treated will amylomaltase to modify the molecular structure of starch while the other porridge will serve as a control (unmodified counterpart). Blood glucose measurements will be taken postprandially at regular time points.

Conditions

• Postprandial Glycemic Responses

Interventions

Type	Name	Description
DIETARY_SUPPLEMENT	Oatmeal porridge	Investigation of the impact of enzymatic modification of the molecular structure of starch by amylomaltase on the postprandial glycemic responses of an oatmeal porridge.

Timeline

• Start date: 2021-06-23
• Primary completion: 2021-10-08
• Completion: 2021-10-08
• First posted: 2022-09-13
• Last updated: 2022-09-13

Locations

1 site across 1 country: Belgium