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Carbohydrate Intolerance clinical trials

View clinical trials related to Carbohydrate Intolerance.

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NCT ID: NCT06057376 Recruiting - Clinical trials for Carbohydrate Intolerance

Impact of Two Dietary Interventions on Simple Carbohydrate Intolerance

Start date: October 26, 2023
Phase: N/A
Study type: Interventional

In this project we want to assess impact of dietary fructose as a simple sugar intolerance on abdominal pain and compare a low FODMAP diet versus an added sugar elimination diet effectiveness on symptoms but also impact on microbiome and its metabolome.

NCT ID: NCT04656210 Recruiting - Diabetes Clinical Trials

Myotonic Dystrophy - Vascular and Cognition

MD-VASCOG
Start date: October 14, 2021
Phase:
Study type: Observational

The cognitive disorders of adult forms of myotonic dystrophies type 1 are heterogeneous (impairment of executive functions, visio construction and theory of the mind, which can progress to the stage of dementia). Nevertheless, patients have very different degrees of cognitive impairment. Expansion of CTG triplets disrupts the alternative splicing of mRNAs of various proteins, including the insulin receptor and Tau protein. Type 2 diabetes, associated with peripheral insulin resistance, is therefore common in this pathology. Type 2 diabetes,could to explain the cognitive impairment of patients, through the accelerated development of brain lesions (especially tauopathy and cerebral atrophy).

NCT ID: NCT04456166 Completed - Clinical trials for Diabetes Mellitus Type 2

Safety of Preoperative Carbohydrate Loading in Diabetic Patients

NoNPO
Start date: June 22, 2020
Phase:
Study type: Observational

The purpose of this study is to investigate the safety of preoperative carbohydrate loading in diabetic patients undergoing general anesthesia

NCT ID: NCT03667963 Completed - Clinical trials for Carbohydrate Intolerance

Effect of Genetic Variation in Starch-digesting Enzymes on Digestibility and Glycemic Index of Cold and Hot Rice

Start date: August 29, 2018
Phase: N/A
Study type: Interventional

This study evaluates the effect of different methods of preparation (cooked and consumed hot vs cooked, cooled overnight and consumed cold) and variation in the activity of salivary amylase on the glycemic index and carbohydrate digestibility in healthy human subjects. The effect of genetic variation in small intestinal starch digesting enzymes on glycemic index and starch digestibility will also be assessed.

NCT ID: NCT03506581 Completed - Insulin Resistance Clinical Trials

Dysfunctional Adiposity and Glucose Impairment

DICAMANO
Start date: January 29, 2009
Phase:
Study type: Observational

This is a large and comprehensively phenotyped cohort with fasting glycaemia where the predictive value of body composition and anthropometric measures of total and central fat distribution for postprandial carbohydrate intolerance are studied.

NCT ID: NCT03138902 Completed - Clinical trials for Carbohydrate Intolerance

Carbohydrate Intolerance Questionnaire Study

Curves1
Start date: June 1, 2013
Phase: N/A
Study type: Interventional

The purpose of this study is to evaluate the validity of using a carbohydrate intolerance questionnaire (CIQ) and/or other health markers as a means of predicting response to insulin sensitivity as determined by an oral glucose tolerance test (OGTT).

NCT ID: NCT03015506 Completed - Clinical trials for Carbohydrate Intolerance

Measuring the Glycemic Index of Pulse Based Breads

Start date: January 2017
Phase: N/A
Study type: Interventional

The objective of this study is to determine the glycemic index of 4 pulse-based breads in at least 10 normal healthy human volunteers. Participants will be studied in the morning on 6 separate days after overnight fasts. On the first and last days they will consume a test meal consisting of about 2 slices of white bread (50g carbohydrate) and on the other 4 days they will consume 2-3 slices (50g carbohydrate) from 4 different test breads containing starch obtained from pulses (beans and/or lentils). Blood glucose will be measured at intervals over 2 hours. Glycemic index is calculated as 0.71 times F/WB where F is the incremental area under the curve of blood glucose (AUC) after each test bread and WB is the mean AUC after white bread.