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Resistant Starch clinical trials

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NCT ID: NCT05988580 Completed - Clinical trials for Postprandial Glycemia

Postprandial Glycemia After Eating a Pasta Dish Made With Resistant Starch.

ALISSEC2
Start date: September 1, 2023
Phase: N/A
Study type: Interventional

Resistant starch partially resists hydrolyzation by digestive enzymes in humans. Consequently, it is not absorbed in the small intestine and goes directly to the large intestine, where it is fermented by the intestinal microbiota, acting as a prebiotic and stimulating the growth of beneficial bacteria in the colon. In addition, the effect of resistant starch on postprandial glucose metabolism is studying. Thus, the present research on healthy subjects has been proposed. The main objective is to assess the effect on postprandial glycemia of eating a pasta dish made with resistant starch versus its original version. For this purpose, a randomized, double blind crossover study has been designed. Target sample size is 18 subjects.

NCT ID: NCT05108142 Completed - Resistant Starch Clinical Trials

Resistant Starch Type-3, Glucose Metabolism and Appetite

Start date: November 1, 2019
Phase: N/A
Study type: Interventional

Resistant starch (RS) is considered to have many of the same health benefits as dietary fiber. The aim of this study was to examine the effects of RS3 on postprandial glycemic and insulinemic responses and appetite. Healthy males (aged 18-35 years) participated in this study. Subjects were provided meals in the laboratory after overnight fasting on two separate occasions, at least 1 week apart. On each laboratory visit, subjects were given either a control meal (COM) or an RS3 meal (RSM). Both meals during the two visits consisted of vegetarian pasta and were matched for energy intake, composition, ingredients, and amount, but were prepared in different ways. The COM was hot, freshly cooked pasta, while the RSM was re-heated pasta that had been cooked the previous day and chilled overnight. Blood samples and subjective appetite ratings were collected at fasting and for a period of 3 h after meal consumption (i.e., 15-min intervals for glucose and 30-min intervals for insulin, ghrelin, and subjective appetite).

NCT ID: NCT03689738 Completed - Insulin Sensitivity Clinical Trials

Effects of Potato Resistant Starch Intake on Insulin Sensitivity, Related Metabolic Markers and Satiety

Start date: September 24, 2018
Phase: N/A
Study type: Interventional

The objective of this study is to assess whether intake of baked and then chilled potatoes over a 24-h period, compared to intake of isocaloric, carbohydrate (CHO)-matched foods low in fiber and resistant starch (RS), will increase insulin sensitivity, breath hydrogen and satiety, and decrease hunger and free fatty acid (FFA) levels in overweight or obese men and women at risk for metabolic syndrome and diabetes mellitus.