A Comparative Study of Effects of Berry and Grain Products on Postprandial Glycemic Response in Healthy Subjects
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|ClinicalTrials.gov Identifier: NCT01575509|
Recruitment Status : Completed
First Posted : April 11, 2012
Last Update Posted : June 15, 2012
|Condition or disease||Intervention/treatment||Phase|
|Healthy||Other: Berry product Other: Bread product Other: Glucose control solution Other: Glucose-fructose control solution||Not Applicable|
|Study Type :||Interventional (Clinical Trial)|
|Actual Enrollment :||14 participants|
|Intervention Model:||Single Group Assignment|
|Masking:||None (Open Label)|
|Official Title:||A Clinical, Randomized, Comparative Study of Effects of Berry and Grain Products on Postprandial Glycemic Response in Healthy Subjects|
|Study Start Date :||March 2012|
|Actual Primary Completion Date :||June 2012|
|Actual Study Completion Date :||June 2012|
- Other: Berry product
Sugar infused dried lingonberry
- Other: Bread product
- Other: Bread product
Whole grain bread
- Other: Glucose control solution
Glucose solution with a corresponding amount of carbohydrates as provided by the bread test products
- Other: Glucose-fructose control solution
Control solution with a similar carbohydrate content as provided by the dried lingonberry test product
- The 2 hours glycemic responses to test products and control solutions [ Time Frame: 2 hours ]Capillary blood samples are taken before and at 15, 30, 45, 60, 90 and 120 min after starting to eat the test products or control solutions for measurements of plasma glucose concentrations.
- The 2 hours insulinemic responses to dried lingonberry product and corresponding control solution [ Time Frame: 2 hours ]Capillary blood samples are collected before and at 15, 30, 45, 60, 90 and 120 min after eating the lingonberry test product and glucose-fructose control solution. The serum insulin concentrations are analysed.
- The incremental area under glucose curve (IAUC) of bread test products [ Time Frame: 2 hours ]IAUC (mmol/l x min) is determined using the trapezoidal method for each subject and bread test product and corresponding glucose control solution.
- Glycemic index (GI) of bread test productsThe GI is calculated as a percentage of the glucose IAUC values of a bread product and a glucose control solution.
To learn more about this study, you or your doctor may contact the study research staff using the contact information provided by the sponsor.
Please refer to this study by its ClinicalTrials.gov identifier (NCT number): NCT01575509
|Clinical Life Sciences Ltd|
|Kajaani, Finland, 87100|
|Principal Investigator:||Päivi Cheney, MD|