Healthy
Conditions
Keywords
Blood glucose, serum insulin
Brief summary
Double-blind, randomized, controlled, cross-over design with 3 test products and one control product. To evaluate the effect of 4 different flour compositions (guar gum 2% and 4%, chickpea flour 15% and barley flour 2% and 5%) of selected fibres and flours, on post-prandial plasma (PPG) and serum insulin levels in healthy Indian subjects, after the consumption of flat bread made from 100 gram of flour compositions.
Interventions
Sponsors
Unilever R&D
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
BASIC_SCIENCE
Masking
DOUBLE (Subject, Caregiver)
Eligibility
Sex/Gender
ALL
Age
20 Years to 50 Years
Healthy volunteers
Yes
Inclusion criteria
* Healthy male and female subjects between \> 20 and \< 50 years of age * BMI of \>18 and \< 23 kg/m2 * Fasting blood glucose value of volunteer is \> 3.4 and \<6.1 mmol/litre (i.e. 62- 110 mg/dl) at screening
Exclusion criteria
* Chronic smokers, tobacco chewers and drinkers.
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Positive incremental area under blood glucose curve | 0-120 minutes |
Secondary
| Measure | Time frame |
|---|---|
| Total area under the serum insulin curve | 0-120 minutes |
Other
| Measure | Time frame |
|---|---|
| Slope to Cmax | 0-120 minutes |
| Glucose concentration | 180 minutes |
| Cmax glucose | 0-120 minutes |
| Total area under the glucose curve | 0-180 minutes |
| Total area under the curve of appetite and mood | 0-120 minutes |
| Insulin concentration | 180 minutes |
| Tmax glucose | 0-120 minutes |
Countries
India
Outcome results
None listed