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The Effect of Selected Fibres and Flours in Flat Bread on Post-prandial Blood Glucose Responses

Healthy Clinical Trial

Official title:
The Effect of Selected Fibres and Flours in Flat Bread on Post-prandial Blood Glucose Responses

Clinical Trial Summary

Identify one or more flat bread mixes that produce a reduction in positive incremental area under the curve (iAUC) of post-prandial glucose relative to the control product.

Clinical Trial Description

This study was a double-blind, randomised, balanced incomplete block design exploratory study of efficacy, with 11 active treatments compared to a control product in 42 healthy subjects to see if a mix of active ingredients (viscous fibres and flours) lowered the post-prandial glucose (PPG) response in capillary blood (finger prick) over a two and three hours period, relative to the control product. Every subject received the control and 4 out of the 11 treatments on five separate test days. ;

Study Design

Allocation: Randomized, Endpoint Classification: Efficacy Study, Intervention Model: Crossover Assignment, Masking: Double Blind (Subject, Investigator)

Related Conditions & MeSH terms

Clinical Trial Details
NCT number NCT02671214
Study type Interventional
Source Unilever R&D
Contact
Status Completed
Phase N/A
Start date November 2010
Completion date January 2011
View Details
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