NCT06005415|Completed
Glycemic Response to an Innovative Cookie to Promote Human Health
GRINCH
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GRINCH
Sponsor study identifier
interventional
55
1 country
1
Study Start
September 5, 2023
Actual (reported)Primary Completion
November 24, 2023
Actual (reported)Study Completion
November 24, 2023
Actual (reported)The aim of this study is to investigate whether using a coarse wheat fraction in wire-cut cookie making induces a lower glycemic response in healthy subjects compared to wheat flour.
Registry-reported information. Elapsed time and enrollment totals alone do not measure study progress or recruitment pace.
November 24, 2023
Actual (reported)Click on a node to explore related trials.
Some registry-reported names shown below are not yet linked in this graph.
Dates and qualifiers reported by the registry. Estimated dates do not confirm that a milestone has occurred.
August 1, 2023
Actual (reported)August 22, 2023
Actual (reported)September 5, 2023
Actual (reported)November 24, 2023
Actual (reported)November 24, 2023
Actual (reported)Glucose response
Incremental area under the curve of blood glucose concentration (mM) after wheat-based wire-cut cookie consumption, measured through blood samples collected via finger-prick before eating (i.e. 10 and 5 minutes before ingestion) and at respective time points after consumption of test meal (i.e. 10, 20, 30, 45, 60, 75, 90, 120, 150 and 180 minutes).
10, 5 minute before and 10, 20, 30, 45, 60, 75, 90, 120, 150 and 180 minutes after consumption of test meal, both test day 1 and 2
Peak rise of blood glucose
10, 5 minute before and 10, 20, 30, 45, 60, 75, 90, 120, 150 and 180 minutes after consumption of test meal, both test day 1 and 2
Gastric emptying rate
0, 10, 20, 30, 45, 60, 75, 90, 105, 120, 135, 150, 165, 180 minutes after consumption of test meal, on test day 1
Gastric emptying rate
0, 10, 20, 30, 45, 60, 75, 90, 105, 120, 135, 150, 165, 180 minutes after consumption of test meal, on test day 2
Oral processing behavior (exposure time)
During test meal consumption, up to 10 minutes, on test day 1
Oral processing behavior (exposure time)
During test meal consumption, up to 10 minutes, on test day 2
Wire-cut cookie portion (85 g) containing wheat flour, coarse wheat semolina, sucrose, vegetable shortening, water, sodium chloride, sodium bicarbonate and sodium octanoate.
Wire-cut cookie portion (85 g) containing wheat flour, wheat bran, sucrose, vegetable shortening, water, sodium chloride, sodium bicarbonate and sodium octanoate.
Investigation of the impact of wheat particle size on the postprandial glycemic response, gastric emptying and oral processing behavior after consumption of wire-cut cookies.
Registry-reported names are shown in full. Names without a link have not yet been matched to a Syfrah profile.
KU Leuven/UZ Leuven
Leuven, Vlaams-Brabant, 3000, Belgium
Kristin Verbeke, Prof.
KU Leuven
55 participants (actual enrollment reported by the registry).
First Submitted
August 1, 2023
First Posted
August 22, 2023
Study Start
September 5, 2023
Actual (reported)Contact the study team to confirm eligibility.
Primary Completion
November 24, 2023
Actual (reported)Study Completion
November 24, 2023
Actual (reported)Last Updated
November 29, 2023
Record last verified: 2023-11
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Source: ClinicalTrials.gov.
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