An interventional study of Reference and Test product in Poor Glycemic Control, sponsored by Lund University. Completed. Open to participants aged 18 Years to 40 Years, including healthy volunteers. Per ClinicalTrials.gov, last updated 2016-08-29.
Sponsored by Lund University · Not applicable, Interventional, and Prevention
The study focus is on the possible improvement in glucose tolerance at a second standardized meal that can be achieved when preceded by a test meal with a low GI and a high GP.
A study in healthy subjects using spaghetti as the test breakfast and a white wheat bread as the reference. Glycaemia, insulinaemia, NEFA, TG and subjective appetite are studied up to the time of the lunch meal that is served 4h after breakfast. After lunch the blood sampling continues for 2 hours.
Lund University is the lead sponsor of 230 studies on the registry; 37 are open to participants now.
Counted across the registry records on this site, refreshed daily.
Exclusion Criteria:
White wheat bread
Other: Reference · Other: Test product
Pasta
Other: Reference · Other: Test product
the reference product used
Also known as: WWB
The test Product used
Also known as: Pasta
Glucose
Time frame: 0-6 h
Non-esterified fatty acids (NEFA)
Time frame: 0-6 h
Triglycerides (TG)
Time frame: 0-6 h
Appetite rating (Visual Analogue Scale)
Time frame: 0-6 h
Insulin
Time frame: 0-6 h
No study locations are listed for this record.
Plan to share: No
No publications or documents are linked to this record.
This study is completed, as verified in Aug 2016. You cannot join it, but the record below documents what was studied.
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Lund University