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| ID | Type | Description | Link |
|---|---|---|---|
| 19-76-30014-P | Other Grant/Funding Number | Russian Science Foundation |
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| Name | Class |
|---|---|
| Group of companies EFKO | UNKNOWN |
| Russian Science Foundation | OTHER |
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This is a double-blind, randomized, comparative controlled cross-over study of efficacy and tolerability of 2 specialized food products based on ice cream compared to the standard (sundae) ice cream for patients with non-alcoholic fatty liver disease with or without type 2 diabetes mellitus. On 3 consecutive days eligible subjects will receive a portion of specialized food products with breakfast (ice cream with brazzein, maltitol and oligofructose; ice cream with brazzein, erythritol, maltitol and inulin; standard ice cream (sundae)) followed by the standard ration. Tolerability will be assessed based on specialized scales and formal questioning. Glucose monitoring will be performed with the use of prolonged blood glucose monitoring system (FreeStyle Libre 2, Abbott Diabetes Care, USA)
An organoleptic evaluation study phase preceded the main active intervention phase of the study. During this phase, all three types of ice cream were evaluated using a 5-point hedonic scale (1 = dislike extremely, 3 = neither like nor dislike, 5 = like extremely) for overall impression, flavor, color, appearance, aroma, and texture. Portions of 100 g of the ice cream were used with proper labelling (three-digit code) for randomization and supporting crossover design. The evaluation was performed as one portion per day and organized due to technical reasons as two round evaluations, in which one round included standard ice cream and the 1st special product, and the second round included standard ice cream and the 2nd special product. There were 3 days washout period between rounds to prevent carryover effects between the tested products. The percentage of ice cream consumed was determined by weighing the remaining portion of each ice cream after testing.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Arm 1 | Experimental | Subjects of this arm will receive the following sequence of products: day 1 - ice cream with brazzein, maltitol and oligofructose, day 2 - ice cream with brazzein, erythritol, maltitol and inulin; day 3 - standard ice cream |
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| Arm 2 | Experimental | Subjects of this arm will receive the following sequence of products: day 1 - ice cream with brazzein, erythritol, maltitol and inulin; day 2 - ice cream with brazzein, maltitol and oligofructose, day 3 - standard ice cream |
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| Arm 3 | Experimental | Subjects of this arm will receive the following sequence of products: day 1 - standard ice cream; day 2 - ice cream with brazzein, maltitol and oligofructose, day 3 - ice cream with brazzein, erythritol, maltitol and inulin |
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| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| specialized food product based on ice cream | Other | Day 1: ice cream with 0.014% brazzein, 6% maltitol and 8% oligofructose Day 2: ice cream with 0.014% brazzein, 7.5% erythritol, 2.5% maltitol and 4% inulin Day 3: standard ice cream (12% fat) |
| Measure | Description | Time Frame |
|---|---|---|
| mean daily glucose change | mean blood glucose concentration based on monitoring system | baseline and day 1 |
| mean daily glucose change | Mean daily blood glucose concentrations based on monitoring system | baseline and day 2 |
| mean daily glucose change | Mean daily blood glucose concentrations based on monitoring system | baseline and day 3 |
| mean daily glucose change | Mean daily blood glucose concentrations based on monitoring system | baseline and day 4 |
| stool frequency | stool frequency (formal) | baseline and day 1 |
| stool frequency | stool frequency (formal) | baseline and day 2 |
| stool frequency | stool frequency (formal) | baseline and day 3 |
| stool frequency | stool frequency (formal) | baseline and day 4 |
| stool form |
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| Measure | Description | Time Frame |
|---|---|---|
| product organoleptic assessment | 5-point hedonic scale (1 = dislike extremely, 3 = neither like nor dislike, 5 = like extremely) for overall impression, flavor, color, appearance, aroma, and texture | An organoleptic evaluation study phase |
Inclusion Criteria:
Exclusion Criteria:
Pregnancy and breastfeeding;
Liver cirrhosis based on liver histology, or liver stiffness measurement (LSM > or = 14 kPa by Fibroscan), or APRI > or= 1; or BARD score > or = 2.
Chronic heart failure (I-IV class by NYHA).
Past bariatric surgery.
Clinically relevant acute cardiovascular event within 6 months prior to screening.
Uncontrolled arterial hypertension despite optimal antihypertensive therapy.
Diabetes mellitus type 1.
The level of glycated hemoglobin [HbA1c] >9.0%.
Hypersensitivity to the studied product or any of its components.
The intake of any medications that may affect the absorption, distribution, metabolism or excretion of investigational products or may lead to the induction or inhibition of microsomal enzymes (for example, indomethacin) - from the moment of randomization to the end of treatment.
Any medical conditions that may significantly affect life expectancy, including known cancers;
Any clinically significant immunological, endocrine, hematological, gastrointestinal, neurological, tumor or psychiatric diseases;
Mental instability or incapacity, which may impact the ability to give informed consent, take part in the study, or affect the ability to comply with the requirements of the study protocol.
Positive HIV blood antigen test.
Serum aspartate aminotransferase (AST) and/or ALT >10 x upper normal limits.
conjugated bilirubin > 26 mcmol/l due to changes in liver function (patients with Gilbert's disease are allowed to the study).
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| Name | Affiliation | Role |
|---|---|---|
| Vasily Isakov, MD, PhD, Professor | Department of Gastroenterology, Hepatology and Nutrition. Federal Research Centre of Nutrition, Biotechnology and Food Safety, Moscow, Russia | Study Chair |
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| Dpt Gastroenterology, Hepatology and Nutrition, Federal Research Centre of Nutrition and Biotechnology, Kashirskoye shosse, bld 21, Moscow, Russia. | Moscow | 115446 | Russia |
Depersonalized study data will be available upon reasonable request to principal investigator
5 years after study completion
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|
| specialized food product based on ice cream 2 | Other | Day 1: ice cream with 0.014% brazzein, 7.5% erythritol, 2.5% maltitol and 4% inulin Day 2: ice cream with 0.014% brazzein, 6% maltitol and 8% oligofructose Day 3: standard ice cream (12% fat) |
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| specialized food product based on ice cream 3 | Other | Day 1: standard ice cream (12% fat) Day 2: ice cream with 0.014% brazzein, 6% maltitol and 8% oligofructose Day 3: ice cream with 0.014% brazzein, 7.5% erythritol, 2.5% maltitol and 4% inulin |
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stool form according to Bristol stool scale
| baseline and day 1 |
| stool form | stool form according to Bristol stool scale | baseline and day 2 |
| stool form | stool form according to Bristol stool scale | baseline and day 3 |
| stool form | stool form according to Bristol stool scale | baseline and day 4 |
| ID | Term |
|---|---|
| D065626 | Non-alcoholic Fatty Liver Disease |
| D003924 | Diabetes Mellitus, Type 2 |
| ID | Term |
|---|---|
| D005234 | Fatty Liver |
| D008107 | Liver Diseases |
| D004066 | Digestive System Diseases |
| D003920 | Diabetes Mellitus |
| D044882 | Glucose Metabolism Disorders |
| D008659 | Metabolic Diseases |
| D009750 | Nutritional and Metabolic Diseases |
| D004700 | Endocrine System Diseases |
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| ID | Term |
|---|---|
| D007054 | Ice Cream |
| C010745 | maltitol |
| C120489 | oligofructose |
| D007444 | Inulin |
| D004896 | Erythritol |
| ID | Term |
|---|---|
| D003611 | Dairy Products |
| D005502 | Food |
| D000066888 | Diet, Food, and Nutrition |
| D010829 | Physiological Phenomena |
| D019602 | Food and Beverages |
| D013213 | Starch |
| D005936 | Glucans |
| D001704 | Biopolymers |
| D011108 | Polymers |
| D046911 | Macromolecular Substances |
| D004040 | Dietary Carbohydrates |
| D002241 | Carbohydrates |
| D005630 | Fructans |
| D011134 | Polysaccharides |
| D013402 | Sugar Alcohols |
| D000438 | Alcohols |
| D009930 | Organic Chemicals |
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