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Effects of Plant Polar Lipids on Glucose Tolerance

Healthy Clinical Trial

Official title:
Effects of Oat and Oat Components on Cardiometabolic- and Cognitive Test Variables

Clinical Trial Summary

In this randomized controlled trial, two different plant polar lipids are investigated with respect to their potential to affect acute and second meal glucose tolerance and appetite sensations. The effects are compared with a common non-polar commercial oil. The lipids are consumed spread on a white wheat bread. A white wheat bread without added lipids is included as a control product. The test products are consumed at breakfast, and test variables are investigated in the postprandial period after the test breakfast and also after a second meal standard lunch.

Clinical Trial Description

n/a

Study Design

Related Conditions & MeSH terms

Clinical Trial Details
NCT number NCT06148974
Study type Interventional
Source Lund University
Contact
Status Completed
Phase N/A
Start date December 6, 2023
Completion date January 25, 2024
View Details
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