Prebiotic Effects on Glucose Tolerance

Lund University

Status: Completed

Conditions: Diet Prevention of Metabolic Diseases

Treatments: Other: Cereal based products

Study type: Interventional

Funder types: Other

Identifiers

NCT03944343

2018/1

Details and patient eligibility

About

The primary purpose of this project is to evaluate effects in healthy humans on glucose tolerance of cereal products with high amounts of fermentable dietary fibre. Secondary issues are to investigate effects of the test foods on subjective appetite variables, mood variables and gut microbiota composition. The test food products will be consumed in the evening and test variables will be determined the next morning. The study will apply a randomized crossover study design.

Enrollment: 19 patients

Sex: All

Ages: 20 to 40 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• BMI 18.5 - 25 kg/m2
• age 20-40 years
• normal diet
• healthy

Exclusion criteria

• fasting blood glucose >6.1
• diagnosed or known disease
• known gastrointestinal disorder
• food allergies or intolerance
• special diet regiments
• smokers

Trial design

Primary purpose: Prevention

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Single Blind

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19 participants in 5 patient groups

Reference product

Sham Comparator group

Description:

Commercial cereals and a commercial yogurt

Treatment:

Other: Cereal based products

Test product A

Experimental group

Description:

Specific designed cereals A and yogurt

Treatment:

Other: Cereal based products

Test product B

Experimental group

Description:

Specific designed cereals B and yogurt

Treatment:

Other: Cereal based products

Test product C

Experimental group

Description:

Specific designed cereals C and yogurt

Treatment:

Other: Cereal based products

Test product D

Experimental group

Description:

Specific designed cereals D and yogurt

Treatment:

Other: Cereal based products