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Types of Starch and Their Effect on Blood Glucose, Appetite and Food Intake

This study has been completed.
Sponsor:
ClinicalTrials.gov Identifier:
NCT00988689
First Posted: October 2, 2009
Last Update Posted: October 2, 2009
The safety and scientific validity of this study is the responsibility of the study sponsor and investigators. Listing a study does not mean it has been evaluated by the U.S. Federal Government. Read our disclaimer for details.
Collaborator:
Ingredion Incorporated
Information provided by:
University of Toronto
  Purpose
The investigators hypothesize that different types of starch vary in their effects on appetite, blood sugar and food intake. In this study, subjects consumed five soups containing 50 g of whole grain, high amylose corn, regular corn or maltodextrin starches or no added starch at one week intervals. The investigators measured food intake at 120 minutes, appetite and blood sugar.

Condition Intervention
Obesity Prevention Diabetes Prevention Other: Dietary Intervention

Study Type: Interventional
Study Design: Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Single (Participant)
Primary Purpose: Prevention
Official Title: The Effect of Different Types of Starch on Glycemic Response, Subjective Appetite and Short-term Food Intake in Young Men

Resource links provided by NLM:


Further study details as provided by University of Toronto:

Primary Outcome Measures:
  • Blood glucose [ Time Frame: 0-200 min ]
  • Food Intake [ Time Frame: at 120 min ]
  • Appetite [ Time Frame: 0-200 min ]

Secondary Outcome Measures:
  • Palatability of treatments [ Time Frame: 0-200 min ]

Enrollment: 16
Study Start Date: June 2008
Study Completion Date: June 2009
Primary Completion Date: August 2008 (Final data collection date for primary outcome measure)
Arms Assigned Interventions
Experimental: Soup with no added starch Other: Dietary Intervention
soup with or without starch
Experimental: Soup + 50 g of whole grain starch Other: Dietary Intervention
soup with or without starch
Experimental: Soup + 50 g of high amylose corn starch Other: Dietary Intervention
soup with or without starch
Experimental: Soup + 50 g of regular corn starch Other: Dietary Intervention
soup with or without starch
Experimental: Soup + 50 g maltodextrin starch Other: Dietary Intervention
soup with or without starch

  Eligibility

Information from the National Library of Medicine

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Ages Eligible for Study:   20 Years to 30 Years   (Adult)
Sexes Eligible for Study:   Male
Accepts Healthy Volunteers:   Yes
Criteria

Inclusion Criteria:

  • Healthy males with a BMI of 20-24.9 kg/m2

Exclusion Criteria:

  • Females
  • Smokers
  • Breakfast skippers
  • Individuals with diabetes or other metabolic diseases
  Contacts and Locations
Information from the National Library of Medicine

To learn more about this study, you or your doctor may contact the study research staff using the contact information provided by the sponsor.

Please refer to this study by its ClinicalTrials.gov identifier (NCT number): NCT00988689


Locations
Canada, Ontario
Department of Nutritional Studies, University of Toronto
Toronto, Ontario, Canada, M5S 3E2
Sponsors and Collaborators
University of Toronto
Ingredion Incorporated
Investigators
Principal Investigator: Harvey Anderson, Ph.D. University of Toronto
  More Information

Publications automatically indexed to this study by ClinicalTrials.gov Identifier (NCT Number):
Responsible Party: G. Harvey Anderon, Professor, University of Toronto
ClinicalTrials.gov Identifier: NCT00988689     History of Changes
Other Study ID Numbers: Starch study 2
National Starch_ethics_22826
First Submitted: September 30, 2009
First Posted: October 2, 2009
Last Update Posted: October 2, 2009
Last Verified: September 2009

Keywords provided by University of Toronto:
starch
carbohydrates
blood glucose
food intake
satiety
appetite