The Effect of Black Currant on Postprandial Glucose Metabolism
MAQUA
1 other identifier
interventional
26
1 country
1
Brief Summary
The study examines the effect of black currant on glucose and insulin concentrations after a meal. In addition, the cytokine and free fatty acids levels are of interest.
Trial Health
Trial Health Score
Automated assessment based on enrollment pace, timeline, and geographic reach
participants targeted
Target at below P25 for not_applicable
Started Aug 2019
Shorter than P25 for not_applicable
1 active site
Health score is calculated from publicly available data and should be used for screening purposes only.
Trial Relationships
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Study Timeline
Key milestones and dates
Study Start
First participant enrolled
August 15, 2019
CompletedFirst Submitted
Initial submission to the registry
November 1, 2019
CompletedFirst Posted
Study publicly available on registry
November 5, 2019
CompletedPrimary Completion
Last participant's last visit for primary outcome
February 28, 2020
CompletedStudy Completion
Last participant's last visit for all outcomes
April 30, 2020
CompletedSeptember 4, 2020
September 1, 2020
7 months
November 1, 2019
September 3, 2020
Conditions
Keywords
Outcome Measures
Primary Outcomes (2)
Glucose concentration
Glucose concentration after meal
0 minutes until 180 minutes
Insulin concentration
Insulin concentration after meal
0 minutes until 180 minutes
Study Arms (4)
Black currant puree
EXPERIMENTALBlack currant puree
Black currant-quinoa product
ACTIVE COMPARATORBlack currant-quinoa product
Quinoa base
ACTIVE COMPARATORQuinoa base is used for the black currant-quinoa product.
Liquid with glucose, fructose and sucrose
NO INTERVENTIONLiquid with glucose, fructose and sucrose
Interventions
The effect of black currant puree will be compared with black currant-quinoa product, quinoa base and with liquid with glucose, fructose and sucrose Experimental: Black currant and quinoa product Active Comparator: Quinoa base Meal study comparing the effect of black currant puree with liquid with glucose, fructose and sucrose, black currant and quinoa product and quinoa base
The effect of black currant puree will be compared with black currant-quinoa product
Eligibility Criteria
You may qualify if:
- age: 25-65 years
- BMI: 20-28 kg/m2
- Perceived health status: Good
You may not qualify if:
- fasting glucose: \> 7.0 mmol/l
- LDL-cholesterol: \> 3.0 mmol/l
- total cholesterol: \> 6.5 mmol/l
- blood pressure : \> 160/100 mmHg
- weight change of \> 5% during previous 6 months or active weightreduction
- no serious chronic diseases
Contact the study team to confirm eligibility.
Sponsors & Collaborators
- University of Eastern Finlandlead
- Savonia University of Applied Sciencescollaborator
- Regional Development Company SavoGrowcollaborator
Study Sites (1)
University of Eastern Finland
Kuopio, 70211, Finland
MeSH Terms
Conditions
Interventions
Condition Hierarchy (Ancestors)
Study Design
- Study Type
- interventional
- Phase
- not applicable
- Allocation
- RANDOMIZED
- Masking
- SINGLE
- Who Masked
- PARTICIPANT
- Masking Details
- Products are visibly differing from each other.
- Purpose
- PREVENTION
- Intervention Model
- CROSSOVER
- Sponsor Type
- OTHER
- Responsible Party
- SPONSOR
Study Record Dates
First Submitted
November 1, 2019
First Posted
November 5, 2019
Study Start
August 15, 2019
Primary Completion
February 28, 2020
Study Completion
April 30, 2020
Last Updated
September 4, 2020
Record last verified: 2020-09
Data Sharing
- IPD Sharing
- Will not share
Anonymised data maybe shared in the future.