Healthy Individuals Clinical Trial
Official title:
An Evaluation of the Effect of Grain-Like Products on Postprandial Glucose, Insulin and Subjective Saturation Response in Healthy Individuals
This study is a pioneering study in which the effect of the consumption of cakes produced with the addition of cereal-like products such as chia and flax seeds, which have high soluble fiber content, on blood glucose and insulin values, and the effect on the satiety response of individuals after consumption of cakes, will be a pioneer in many subjects. As a result of the study, the relationships between the changes in the investigated parameters and the possible changes in these parameters will be revealed. The results obtained suggest that foods rich in soluble fiber such as chia and flaxseed and foods produced with the possible synergetic effect of chia and flaxseed are used in healthy and safe products suitable for our consumption habits, and that these products are both protective and protective against the development of complications such as obesity and type 2 diabetes, cardiovascular diseases. The investigators think that it may also play a role in preventing its progress.
Status | Recruiting |
Enrollment | 14 |
Est. completion date | September 1, 2022 |
Est. primary completion date | June 19, 2022 |
Accepts healthy volunteers | Accepts Healthy Volunteers |
Gender | All |
Age group | 19 Years to 64 Years |
Eligibility | Inclusion Criteria: - The study will be conducted with 14 volunteers - Aged between 19 and years 64 - No acute or chronic disease - Body Mass Index (BMI) of 18.5-24.9 kg/m2 - Beck Depression Scale of 8 or less. Exclusion Criteria: - Using prescription drugs and/or fiber supplements - Pregnant or lactating women - Consuming excessive alcohol (> 2 drinks/day) - Women in menstrual period - Having allergic reaction to chia or flaxseed |
Country | Name | City | State |
---|---|---|---|
Turkey | Özlem ÖZPAK AKKUS | Mersin |
Lead Sponsor | Collaborator |
---|---|
Toros University |
Turkey,
Type | Measure | Description | Time frame | Safety issue |
---|---|---|---|---|
Other | Nutritional analysis of flax seed, chia, flax seed + chia cake and standart cakes | The study is two-fold. In the preliminary study, the standard and test cakes (chia added cake, flax seed added cake, and chia+flax seed added cake) were developed and the amount of cake containing 50 g carbohydrate and the amount of moisture, ash, pulp, protein, fat, and digestible carbohydrate will be determined via analyses that will be carried at Toros University Food Chemistry Laboratory. Based on the results obtained, the amount of cakes containing 50 g digestible carbohydrate will be calculated and produced. | Five days | |
Primary | Flax Seed Cake and Blood Glucose Parameters | Measurement of blood glucose parameters seven times (0. minute, 15. minute, 30. minute, 60. minute, 90. minute, 120. minute, 180. minute) within three hours after consumption of flax seed cake. | One day | |
Primary | Flax Seed Cake and Plasma Insulin Levels | Measurement of plasma insulin levels seven times (0. minute, 15. minute, 30. minute, 60. minute, 90. minute, 120. minute, 180. minute) within three hours after consumption of flax seed cake. | One day | |
Primary | Flax Seed Cake and Satiety Response Measurements | Measurement of the satiety response seven times (0. minute, 15. minute, 30. minute, 60. minute, 90. minute, 120. minute, 180. minute) within three hours after consumption of flax seed cake. | One day | |
Primary | Chia Cake and Blood Glucose Parameters | Measurement of blood glucose parameters seven times (0. minute, 15. minute, 30. minute, 60. minute, 90. minute, 120. minute, 180. minute) within three hours after consumption of chia cake. | One day | |
Primary | Chia Cake and Plasma Insulin Levels | Measurement of plasma insulin levels seven times (0. minute, 15. minute, 30. minute, 60. minute, 90. minute, 120. minute, 180. minute) within three hours after consumption of chia cake. | One day | |
Primary | Chia Cake and Satiety Response Measurements | Measurement of the satiety response seven times (0. minute, 15. minute, 30. minute, 60. minute, 90. minute, 120. minute, 180. minute) within three hours after consumption of chia cake. | One day | |
Primary | Flax Seed and Chia Cake and Blood Glucose Parameters | Measurement of blood glucose parameters seven times (0. minute, 15. minute, 30. minute, 60. minute, 90. minute, 120. minute, 180. minute) within three hours after consumption of flax seed and chia cake. | One day | |
Primary | Flax Seed and Chia Cake and Plasma Insulin Levels | Measurement of plasma insulin levels seven times (0. minute, 15. minute, 30. minute, 60. minute, 90. minute, 120. minute, 180. minute) within three hours after consumption of flax seed and chia cake. | One day | |
Primary | Flax Seed Cake and Satiety Response Measurements | Measurement of the satiety response seven times (0. minute, 15. minute, 30. minute, 60. minute, 90. minute, 120. minute, 180. minute) within three hours after consumption of flax seed and chia cake. | One day | |
Primary | Standart Cake and Blood Glucose Parameters | Measurement of blood glucose parameters seven times (0. minute, 15. minute, 30. minute, 60. minute, 90. minute, 120. minute, 180. minute) within three hours after consumption of standart cake. | One day | |
Primary | Standart Cake and Plasma Insulin Levels | Measurement of plasma insulin levels seven times (0. minute, 15. minute, 30. minute, 60. minute, 90. minute, 120. minute, 180. minute) within three hours after consumption of standart cake. | One day | |
Primary | Standart Cake and Satiety Response Measurements | Measurement of the satiety response seven times (0. minute, 15. minute, 30. minute, 60. minute, 90. minute, 120. minute, 180. minute) within three hours after consumption of standart cake. | One day |
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