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Glycaemic, Insulinaemic and Appetite Responses to Two Different Types of Porridge

This study has been completed.
Sponsor:
ClinicalTrials.gov Identifier:
NCT01222845
First Posted: October 18, 2010
Last Update Posted: May 2, 2012
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.
Information provided by (Responsible Party):
Javier Gonzalez, Northumbria University
October 12, 2010
October 18, 2010
May 2, 2012
October 2010
April 2011   (Final data collection date for primary outcome measure)
Blood glucose [ Time Frame: Measured at baseline, 15, 30, 45, 60, 90 and 120 min after ingestion of a test meal ]
Same as current
Complete list of historical versions of study NCT01222845 on ClinicalTrials.gov Archive Site
  • Plasma insulin [ Time Frame: Measured at baseline, 15, 30, 45, 60, 90 and 120 min after ingestion of a test meal ]
  • Subjective appetite ratings [ Time Frame: Measured at baseline, 15, 30, 45, 60, 90 and 120 min after ingestion of a test meal ]
    Measured by a visual analogue scale (VAS)
Same as current
Not Provided
Not Provided
 
Glycaemic, Insulinaemic and Appetite Responses to Two Different Types of Porridge
Glycaemic, Insulinaemic and Appetite Responses to Two Different Types of Porridge
The purpose of this study is to assess the postprandial glycaemic, insulinaemic and appetite responses to porridge made with oats processed differently.
Not Provided
Interventional
Not Provided
Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: None (Open Label)
Primary Purpose: Prevention
  • Postprandial Glycaemia,
  • Postprandial Insulinaemia
  • Appetite
Drug: Test meal
Porridge made from rolled, or pinhead oats providing 50 g of carbohydrate
  • Experimental: Pinhead oat porridge
    Intervention: Drug: Test meal
  • Experimental: Rolled oat porridge
    Intervention: Drug: Test meal
Gonzalez JT, Stevenson EJ. Postprandial glycemia and appetite sensations in response to porridge made with rolled and pinhead oats. J Am Coll Nutr. 2012 Apr;31(2):111-6.

*   Includes publications given by the data provider as well as publications identified by ClinicalTrials.gov Identifier (NCT Number) in Medline.
 
Completed
13
April 2011
April 2011   (Final data collection date for primary outcome measure)

Inclusion Criteria:

  • Healthy
  • Aged 18-40 years

Exclusion Criteria:

  • Food allergies
  • Metabolic disorders
Sexes Eligible for Study: All
18 Years to 40 Years   (Adult)
Yes
Contact information is only displayed when the study is recruiting subjects
United Kingdom
 
 
NCT01222845
32W4
Not Provided
Not Provided
Not Provided
Javier Gonzalez, Northumbria University
Northumbria University
Not Provided
Principal Investigator: Emma J Stevenson, PhD Northumbria University
Northumbria University
May 2012

ICMJE     Data element required by the International Committee of Medical Journal Editors and the World Health Organization ICTRP
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