# Effect of Different Flour Compositions in a Carbohydrate-based Food on Rate of Exogenous Glucose Appearance in Blood

> **NCT01734590** · NA · COMPLETED · sponsor: **Unilever R&D** · enrollment: 12 (actual)

## Conditions studied

- Healthy

## Interventions

- **DIETARY_SUPPLEMENT:** Carbohydrate based food mix 1
- **DIETARY_SUPPLEMENT:** Carbohydrate based food mix 2
- **DIETARY_SUPPLEMENT:** Control carbohydrate based food

## Key facts

- **NCT ID:** NCT01734590
- **Lead sponsor:** Unilever R&D
- **Sponsor class:** INDUSTRY
- **Phase:** NA
- **Study type:** INTERVENTIONAL
- **Status:** COMPLETED
- **Start date:** 2012-11
- **Primary completion:** 2012-12
- **Final completion:** 2012-12
- **Target enrollment:** 12 (ACTUAL)
- **Last updated:** 2013-06-19


## Primary source

ClinicalTrials.gov registry: https://clinicaltrials.gov/study/NCT01734590

## Citation

> US National Library of Medicine, ClinicalTrials.gov registration NCT01734590, "Effect of Different Flour Compositions in a Carbohydrate-based Food on Rate of Exogenous Glucose Appearance in Blood". Retrieved via AI Analytics 2026-07-16 from https://api.ai-analytics.org/clinical/NCT01734590. Licensed CC0.

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