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

Northumbria University13 enrolled

Overview

The purpose of this study is to assess the postprandial glycaemic, insulinaemic and appetite responses to porridge made with oats processed differently.

Study Type

INTERVENTIONAL

Allocation

RANDOMIZED

Purpose

PREVENTION

Masking

NONE

Enrollment

Conditions

Postprandial Glycaemia,Postprandial Insulinaemia Appetite

Interventions

Test mealDRUG

Porridge made from rolled, or pinhead oats providing 50 g of carbohydrate

Eligibility

Sex: ALLMin age: 18 YearsMax age: 40 YearsHealthy volunteers:

Medical Language ↔ Plain English

Inclusion Criteria: * Healthy * Aged 18-40 years Exclusion Criteria: * Food allergies * Metabolic disorders

Locations (1)

Brain, Performance and Nutrition Centre, Northumbria University

Newcastle upon Tyne, Tyne and Wear, United Kingdom

Outcomes

Primary Outcomes

Blood glucose

Time frame: Measured at baseline, 15, 30, 45, 60, 90 and 120 min after ingestion of a test meal

Secondary Outcomes

Plasma insulin

Time frame: Measured at baseline, 15, 30, 45, 60, 90 and 120 min after ingestion of a test meal

Subjective appetite ratings

Measured by a visual analogue scale (VAS)

Time frame: Measured at baseline, 15, 30, 45, 60, 90 and 120 min after ingestion of a test meal

Data from ClinicalTrials.gov

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