The Effect of Black Currant on Postprandial Glucose Metabolism

Study Overview
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Brief Summary
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The study examines the effect of black currant on glucose and insulin concentrations after a meal. In addition, the cytokine and free fatty acids levels are of interest.

Detailed Description
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The study examines the effect of black currant on glucose and insulin concentrations after a meal. Healthy (n= 30) volunteers are recruited to participate in four consecutive visits in the research laboratory, when four meals are served in randomised order. Meals are: black currant puree, black currant and quinoa based snack, quinoa base and liquid containing glucose, fructose and sucrose. The meals contain the same amount of carbohydrates. In addition to glucose and insulin concentration, cytokine and free fatty acid concentrations are measured after each meal.

Official Title
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The Effect of Black Currant on Postprandial Glucose Metabolism

Conditions
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Postprandial Hyperglycemia, Prediabetic State

Intervention / Treatment
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* Other: Black currant
* Other: Black currant-quinoa product
* Other: Quinoa base


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: age: 25-65 years BMI: 20-28 kg/m2 Perceived health status: Good Exclusion Criteria: fasting glucose: > 7.0 mmol/l LDL-cholesterol: > 3.0 mmol/l total cholesterol: > 6.5 mmol/l blood pressure : > 160/100 mmHg weight change of > 5% during previous 6 months or active weightreduction no serious chronic diseases one exception of the exclusion criteria maybe accepted after the MD consideration

Ages Eligible for Study
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Minimum Age: 25 Years
Maximum Age: 65 Years

Sexes Eligible for Study
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All

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Design Details

Primary Purpose: Prevention
Allocation: Randomized
Intervention Model: Crossover Assignment
Interventional Model Description: Meal studies in randomised order
Masking: Single


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: Black currant puree<br>Black currant puree | Other: Black currant<br>* The effect of black currant puree will be compared with black currant-quinoa product, quinoa base and with liquid with glucose, fructose and sucrose Experimental: Black currant and quinoa product Active Comparator: Quinoa base Meal study comparing the effect of black currant puree with liquid with glucose, fructose and sucrose, black currant and quinoa product and quinoa base<br>|
| Active Comparator: Black currant-quinoa product<br>Black currant-quinoa product | Other: Black currant-quinoa product<br>* The effect of black currant puree will be compared with black currant-quinoa product<br>|
| Active Comparator: Quinoa base<br>Quinoa base is used for the black currant-quinoa product. | Other: Quinoa base<br>* The effect of black currant puree will be compared with quinoa base<br>|
| No Intervention: Liquid with glucose, fructose and sucrose<br>Liquid with glucose, fructose and sucrose | |

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Glucose concentration | Glucose concentration after meal | 0 minutes until 180 minutes | 
| Insulin concentration | Insulin concentration after meal | 0 minutes until 180 minutes | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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berries, black currant, glucose, glycemia, quinoa