Acute Glycemic Effects of Crackers Made by Different Flours | Clinical Trial | StuddyBuddy@endsection Acute Glycemic Effects of Crackers Made by Different Flours

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Completed NCT05702372

Acute Glycemic Effects of Crackers Made by Different Flours

Conditions: Potential Abnormality of Glucose Tolerance, Appetitive Behavior

Sex: All

Ages: 18 Years – 55 Years

Healthy volunteers: 1

Phase: NA

Enrollment: 11

Sponsor: Agricultural University of Athens

Location: Greece

Summary

This study investigated the acute effects of cracker consumption made by different flours on glycemic responses.

Eligibility Criteria

Inclusion Criteria:healthynon-smokingnon-diabetic men and womenbody mass index between 18 and 25 kg/m2Exclusion Criteria:severe chronic diseases (e.g. cardiovascular diseases, diabetes mellitus, kidney or liver conditions, endocrine conditions)gastrointestinal disorderspregnancylactationcompetitive sportsalcohol abusedrug dependency

Interested in this study? View the official listing for contact and enrollment details.

View on ClinicalTrials.gov

Source: ClinicalTrials.gov (NCT05702372). StuddyBuddy aggregates publicly available trial information.