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Study Title and Description

Interaction between physical structure and amylose:amylopectin ratio of foods on postprandial glucose and insulin responses in healthy subjects.



Key Questions Addressed
1 Is this a fiber intervention study?
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Primary Publication Information
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TitleData
Title Interaction between physical structure and amylose:amylopectin ratio of foods on postprandial glucose and insulin responses in healthy subjects.
Author Heijnen ML., van Amelsvoort JM., Weststrate JA.
Country Unilever Research Laboratorium, Vlaardingen, The Netherlands.
Year 1995
Numbers Pubmed ID: 7656888

Secondary Publication Information
There are currently no secondary publications defined for this study.


Extraction Form: Fiber Database
Arms
No arms have been defined in this extraction form.

Design Details
Question... Follow Up Answer Follow-up Answer
Year of Publication 1995
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Country of Publication Netherlands
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What was the study design? Randomized Controlled Trial (Crossover)
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Was the study blinded? single blind
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Study diet type acute feeding study
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Level of feeding control for dietary intervention All food provided
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Sample size 47
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Is there a run-in period? Yes
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Is there a washout period? Yes
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Did the administered fiber dose change over the course of the study? No
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What is the age of the population (categorical)? Adults (20+ Years)
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Study population, mean age in years ~39
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Study population, age range in years -
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Study Population, mean BMI, kg/m2 ~23.4
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Study population, BMI Range, kg/m2 19.4-26.8
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Baseline health status Healthy
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Gender (% male) ~74
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Fiber 1-type High Amylose Starch
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Fiber 1-if combination was selected for fiber type, 1st fiber type in combination -
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Fiber 1-if combination was selected for fiber type, 2nd fiber type in combination -
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Fiber 1- dose 1 (g) 5.4
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Fiber 1- dose 2 (g) -
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Fiber 1-Duration of intervention ~3 hours
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Fiber 1-how was the fiber administered? Beverage
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Fiber 2-type High Amylose Starch
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Fiber 2-if combination was selected for fiber type, 1st fiber type in combination -
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Fiber 2-if combination was selected for fiber type, 2nd fiber type in combination -
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Fiber 2- dose 1 (g) 5.4
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Fiber 2- dose 2 (g) -
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Fiber 2-Duration of intervention ~3 hours
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Fiber 2-how was the fiber administered? Single Food
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Fiber 3-type High Amylose Starch
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Fiber 3-if combination was selected for fiber type, 1st fiber type in combination -
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Fiber 3-if combination was selected for fiber type, 2nd fiber type in combination -
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Fiber 3- dose 1 (g) 9.2
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Fiber 3- dose 2 (g) -
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Fiber 3-Duration of intervention ~3 hours
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Fiber 3-how was the fiber administered? Single Food
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Fiber 4-type High Amylose Starch
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Fiber 4-if combination was selected for fiber type, 1st fiber type in combination -
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Fiber 4-if combination was selected for fiber type, 2nd fiber type in combination -
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Fiber 4- dose 1 (g) 9.2
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Fiber 4- dose 2 (g) -
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Fiber 4-Duration of intervention ~3 hours
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Fiber 4-how was the fiber administered? Single Food
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Comparator 1- what was the comparator used in the intervention? matched normal amylose beverages
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Comparator 1-dose 3.9
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Comparator 1-duration of comparator intervention ~3 hours
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Comparator 1-how was the comparator administered to participants? Beverage
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Comparator 2- what was the comparator used in the intervention? matched normal amylose puddings
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Comparator 2-dose 3.9
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Comparator 2-duration of comparator intervention ~3 hours
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Comparator 2-how was the comparator administered to participants? Single Food
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Comparator 3- what was the comparator used in the intervention? matched normal amylose rolls without guar gum
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Comparator 3-dose 2.9
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Comparator 3-duration of comparator intervention ~3 hours
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Comparator 3-how was the comparator administered to participants? Single Food
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Comparator 4- what was the comparator used in the intervention? matched normal amylose rolls with guar gum
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Comparator 4-dose 2.9
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Comparator 4-duration of comparator intervention ~3 hours
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Comparator 4-how was the comparator administered to participants? Single Food
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Baseline Characteristics
No baseline characteristics have been defined for this extraction form.



Results & Comparisons

No Results found.
Adverse Events
Arm or Total Title Description Comments

Quality Dimensions
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