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Study Title and Description

Relation between estimates of cornstarch digestibility by the Englyst in vitro method and glycemic response, subjective appetite, and short-term food intake in young men.



Key Questions Addressed
1 Is this a fiber intervention study?
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Primary Publication Information
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TitleData
Title Relation between estimates of cornstarch digestibility by the Englyst in vitro method and glycemic response, subjective appetite, and short-term food intake in young men.
Author Anderson GH., Cho CE., Akhavan T., Mollard RC., Luhovyy BL., Finocchiaro ET.
Country Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, Canada. harveyanderson@utoronto.ca
Year 2010
Numbers Pubmed ID: 20164321

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 2010
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Country of Publication United States
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What was the study design? Randomized Controlled Trial (Crossover)
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Was the study blinded? unspecified
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Study diet type acute feeding study
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Level of feeding control for dietary intervention Food partially provided
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Sample size 33
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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 20.6
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Study population, age range in years 20-30
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Study Population, mean BMI, kg/m2 22.5
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Study population, BMI Range, kg/m2 20-24.9
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Baseline health status Healthy
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Gender (% male) 100
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Fiber 1-type Resistant 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) 27
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Fiber 1- dose 2 (g) -
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Fiber 1-Duration of intervention ~8 hours
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Fiber 1-how was the fiber administered? Single Food
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Fiber 2-type Resistant 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) 23
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Fiber 2- dose 2 (g) -
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Fiber 2-Duration of intervention ~8 hours
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Fiber 2-how was the fiber administered? Single Food
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Fiber 3-type Resistant 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) 19
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Fiber 3- dose 2 (g) -
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Fiber 3-Duration of intervention ~8 hours
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Fiber 3-how was the fiber administered? Single Food
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Fiber 4-type Resistant 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) 6
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Fiber 4- dose 2 (g) -
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Fiber 4-Duration of intervention ~8 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? tomato soup containing 30 g tomato paste alone
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Comparator 1-dose 3
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Comparator 1-duration of comparator intervention ~8 hours
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Comparator 1-how was the comparator administered to participants? Single Food
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Comparator 2- what was the comparator used in the intervention? -
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Comparator 2-dose -
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Comparator 2-duration of comparator intervention -
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Comparator 2-how was the comparator administered to participants? -
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Comparator 3- what was the comparator used in the intervention? -
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Comparator 3-dose -
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Comparator 3-duration of comparator intervention -
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Comparator 3-how was the comparator administered to participants? -
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Comparator 4- what was the comparator used in the intervention? -
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Comparator 4-dose -
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Comparator 4-duration of comparator intervention -
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Comparator 4-how was the comparator administered to participants? -
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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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