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The effect of fibre and acetic acid on blood glucose, gastric emptying and satiety in healthy subjects.


- candidate number2794
- NTR NumberNTR1116
- ISRCTNISRCTN wordt niet meer aangevraagd
- Date ISRCTN created
- date ISRCTN requested
- Date Registered NTR8-okt-2007
- Secondary IDs 
- Public TitleThe effect of fibre and acetic acid on blood glucose, gastric emptying and satiety in healthy subjects.
- Scientific TitleThe effect of botanical structure, fibre content and acetic acid on postprandial blood glucose, gastric emptying and satiety in healthy subjects.
- ACRONYMN/A
- hypothesisDietary fibres and vinegar has been suggested to lower the postprandial blood glucose and insulin response and this may be explained by a delayed gastric emptying.
- Healt Condition(s) or Problem(s) studiedFibres
- Inclusion criteriaHealthy subjects.
- Exclusion criteriaSymptoms or a prior history of gastrointestinal disease, abdominal surgery or diabetes mellitus.
- mec approval receivedno
- multicenter trialno
- randomisedyes
- masking/blinding[default]
- control[default]
- group[default]
- Type[default]
- Studytypeintervention
- planned startdate 1-okt-2004
- planned closingdate30-dec-2004
- Target number of participants15
- InterventionsIntact structural properties and vinegar has been suggested to lower the postprandial blood glucose and insulin response but the mechanism has not been clear. The aim was to study the effect of vinegar in combination with white wheat bread and bread containing different wheat fibre structures on the postprandial blood glucose response, satiety and the rate of gastric emptying in healthy subjects. Methods: Fifteen healthy subjects were included and completed the blinded crossover trial. Gastric emptying rate (GER) was measured by standardized real time ultrasonography on the condition that fasting blood glucose was normal. Gastric emptying rate was calculated as the percentage change in the antral cross-sectional area 15 and 90 minutes after ingestion of white wheat, whole wheat kernel or wholemeal wheat bread with vinegar compared to white wheat bread as a reference. Blood glucose measurements were taken and satiety scores were estimated before and at 15, 30, 45, 60, 90 and 120 min after the start of the meal.
- Primary outcomeOur hypothesis was that an intake of intact cereal kernels with vinegar would increase satiety, lower postprandial blood glucose and that this would be explained by a delay in gastric emptying rate.
- Secondary outcomeN/A
- TimepointsN/A
- Trial web siteN/A
- statusstopped
- CONTACT FOR PUBLIC QUERIESMD. Joanna Hlebowicz
- CONTACT for SCIENTIFIC QUERIESMD. Joanna Hlebowicz
- Sponsor/Initiator Malmö University Hospital
- Funding
(Source(s) of Monetary or Material Support)
- PublicationsN/A
- Brief summaryN/A
- Main changes (audit trail)
- RECORD8-okt-2007 - 25-mrt-2008


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