Glycaemic Responses to Cracker Snacks

Effects of Added Spice Flour on Glycaemic Responses to a Cracker Snack

Status

Completed

Phases

Study type

Interventional

Source

ClinicalTrials.gov

Registry ID

NCT01687569

Enrollment

Registered

2012-09-19

Start date

2012-09-30

Completion date

2012-10-31

Last updated

2013-05-09

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

Glycaemic Response Measurements

Keywords

Glycaemic Response

Brief summary

The purpose of this study is to determine whether added ingredient affects glycaemic responses to a cracker snack.

Interventions

OTHERControl Cracker Snack

Base cracker snack

OTHERExperimental Cracker Snack 1

Cracker snack containing test ingredient 1

OTHERExperimental Cracker Snack 2

Cracker snack containing test ingredient 2

Study design

Allocation

RANDOMIZED

Intervention model

CROSSOVER

Primary purpose

BASIC_SCIENCE

Masking

DOUBLE (Subject, Investigator)

Eligibility

Sex/Gender

ALL

Age

18 Years to 55 Years

Healthy volunteers

Yes

Inclusion criteria

* Male or female (not less than 40% Male) * Aged 18 - 55 years * Non Smokers * Have a body mass index between 18.5 to 29.99 kg/m2 * Healthy, non-diabetic, no gastric bypass surgery * Not allergic to wheat, mustard, dairy, or soy * Have a fasting plasma glucose (finger-stick) \<100 mg/dl (\<5.5 mmol/L) * Willing and able to provide written informed consent

Design outcomes

Primary

Measure	Time frame	Description
Glycaemic Response(s) to cracker snacks as measured by incremental Area Under the Curve (iAUC)	120 minutes	The endpoint will be the blood glucose response curve, calculated from the individual glucose measurements. Evaluated by repeated measures ANOVA on incremental AUC measured in capillary blood.

Countries

United Kingdom

Outcome results

None listed

Source: ClinicalTrials.gov · Data processed: Feb 4, 2026