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The overall goal is to increase the knowledge that can be used for the development of food products with antidiabetic properties, with the aim of facilitating healthier food choices for people. More specifically, the primary aim of this project is to evaluate the effects of different varieties of quinoa on postprandial glucose tolerance and subjective appetite markers. The crossover, randomised dietary intervention study will be conducted in healthy adults.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Quinoa1 | Experimental | Quinoa bread type1. |
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| Quinoa 2 | Experimental | Quinoa bread type 2 |
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| Quinoa 3 | Experimental | Quinoa bread type 3 |
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| Reference | Sham Comparator | A white wheat bread |
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| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Bread products | Other | Four intervention products were included in the study. Three experimental breads (quinoa 1, quinoa 2, quinoa 3) were developed, and consisted of white wheat breads substituted with the differrent quinoa types. The reference product included was a white wheat bread without quinoa. All intervention products contain 50 g available starch. |
| Measure | Description | Time Frame |
|---|---|---|
| Glucose tolerance | Capillary blood glucose concentrations are measured repeatedly after test products consumed at breakfast. The postprandial incremental glucose area under the curve is used as a measure of glucose tolerance. | 3 hours. Fasting (time =0 minutes), 15 minutes, 30 minutes, 45 minutes, 60 minutes, 90 minutes, 120 minutes, 150 minutes, 180 minutes |
| Measure | Description | Time Frame |
|---|---|---|
| serum insulin | Capillary serum insulin concentrations are measured repeatedly after test products consumed at breakfast. The postprandial incremental insulin area under the curve is used as a measure of insulin excretion needed for the control of the postprandial blood glucose increments. | 3 hours. Fasting (time =0 minutes), 15 minutes, 30 minutes, 45 minutes, 60 minutes, 90 minutes, 120 minutes, 150 minutes, 180 minutes |
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Inclusion Criteria:
Exclusion Criteria:
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| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| Lund University, dep of Food Technology, Engineering, and Nutrition | Lund | Välj... | 22100 | Sweden |
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| Subjective appetite sensations (hunger, satiety, and desire to eat) | subjects will rank subjective appetite sensations repeatedly in the postprandial period after the test breakfasts, using 10 cm visual analogue scales. | 3 hours. Fasting (time =0 minutes), 30 minutes, 60 minutes, 90 minutes, 120 minutes, 150 minutes, 180 minutes |