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The aim of this study is to investigate whether enzymatic modification of starch in a food product using amylomaltase induces a lower glycemic response in healthy subjects compared to its unmodified counterpart.
A single-blind, randomized, cross-over study design will be applied. During each of the two study visits, healthy participants will consume an oatmeal porridge. One porridge will be treated will amylomaltase to modify the molecular structure of starch while the other porridge will serve as a control (unmodified counterpart). Blood glucose measurements will be taken postprandially at regular time points.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Oatmeal porridge | Active Comparator | Cold-stored oatmeal porridge (38 g oats) and stored for 24 h at 4 degrees Celsius |
|
| Oatmeal porridge treated with amylomaltase | Active Comparator | Cold-stored oatmeal porridge (38 g oats) treated with 30 enzyme units/g oats of amylomaltase and stored for 24 h at 4 degrees Celsius |
|
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Oatmeal porridge | Dietary Supplement | Investigation of the impact of enzymatic modification of the molecular structure of starch by amylomaltase on the postprandial glycemic responses of an oatmeal porridge. |
| Measure | Description | Time Frame |
|---|---|---|
| Glucose response | incremental area under the curve of blood glucose after oat porridge consumption | up to 3 hours |
| Measure | Description | Time Frame |
|---|---|---|
| Glucose response | peak rise of the blood glucose after oat porridge consumption | up to 3 hours |
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Inclusion Criteria:
Exclusion Criteria:
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| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| KU Leuven | Leuven | Vlaams-Brabant | 3000 | Belgium |
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