Evaluation of Potentially Bioactive Foods With Respect to Cardiometabolic Test Variables

NCT05824195 | Completed

• 1 other identifier: Dnr: 2019-00980
• Study Type: interventional
• Target: 18
• Locations: 1 country
• Sites: 1

Brief Summary

The overall goal is to increase the knowledge that can be used for the development of food products with antidiabetic properties, with the aim of facilitating healthier food choices for people. More specifically, the primary aim of this project is to evaluate the effects of different varieties of quinoa on postprandial glucose tolerance and subjective appetite markers. The crossover, randomised dietary intervention study will be conducted in healthy adults.

Conditions

Healthy Subjects; Diet, Healthy

Outcome Measures

Primary Outcomes (1)

• Glucose tolerance

  Capillary blood glucose concentrations are measured repeatedly after test products consumed at breakfast. The postprandial incremental glucose area under the curve is used as a measure of glucose tolerance.

  3 hours. Fasting (time =0 minutes), 15 minutes, 30 minutes, 45 minutes, 60 minutes, 90 minutes, 120 minutes, 150 minutes, 180 minutes

Secondary Outcomes (2)

• serum insulin

  3 hours. Fasting (time =0 minutes), 15 minutes, 30 minutes, 45 minutes, 60 minutes, 90 minutes, 120 minutes, 150 minutes, 180 minutes

• Subjective appetite sensations (hunger, satiety, and desire to eat)

  3 hours. Fasting (time =0 minutes), 30 minutes, 60 minutes, 90 minutes, 120 minutes, 150 minutes, 180 minutes

Study Arms (4)

Quinoa1

EXPERIMENTAL

Quinoa bread type1.

Other: Bread products

Quinoa 2

EXPERIMENTAL

Quinoa bread type 2

Other: Bread products

Quinoa 3

EXPERIMENTAL

Quinoa bread type 3

Other: Bread products

Reference

SHAM COMPARATOR

A white wheat bread

Other: Bread products

Interventions

Bread products OTHER

Four intervention products were included in the study. Three experimental breads (quinoa 1, quinoa 2, quinoa 3) were developed, and consisted of white wheat breads substituted with the differrent quinoa types. The reference product included was a white wheat bread without quinoa. All intervention products contain 50 g available starch.

Quinoa 2; Quinoa 3; Quinoa1; Reference

Eligibility Criteria

• Age: 18 Years - 40 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• BMI of 20-28
• age between 18-40 years
• Healthy
• consume a diet in accordance with Nordic Nutrition Recommendations

You may not qualify if:

• not vegan
• metabolic diseases (such as diabetes)
• Gastro intestine tract problems or irritable bowel syndrome
• known food allergies of intolerances
• smoker
• antibiotics should not have been consumed during the last 4 weeks
• probiotics should not have been consumed during the last 4 weeks

Sponsors & Collaborators

• Lund University: lead

Study Sites (1)

Lund University, dep of Food Technology, Engineering, and Nutrition

Lund, Välj..., 22100, Sweden

Location

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: SINGLE
• Who Masked: PARTICIPANT
• Purpose: PREVENTION
• Intervention Model: CROSSOVER
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Associate professor

Study Record Dates

• First Submitted: April 6, 2023
• First Posted: April 21, 2023
• Study Start: April 15, 2023
• Primary Completion: June 3, 2023
• Study Completion: June 3, 2023
• Last Updated: June 8, 2023

Record last verified: 2023-06

Data Sharing

• IPD Sharing: Will not share

Locations

SE (1)