Trial | NCT03741621  Report issue

Title

Viscosity of Fibre Predicts Cholesterol-lowering in Healthy Individuals
Viscosity Rather Than Quality of Dietary Fibre Predicts Cholesterol-lowering Effect in Healthy Individuals

  • Phase

    Phase 2

  • Study Type

    Interventional

  • Status

    Completed No Results Posted

  • Study Participants

    23
To investigate the role of fibre viscosity (low, medium, high) in lowering cholesterol in healthy individuals
Study Started
Jan 31
1992
Primary Completion
Jan 31
1994
Study Completion
Jul 31
2010
Last Update
Nov 15
2018

Dietary Supplement Viscous Fibre Blend

High viscosity viscous fiber blend sprinkled on wheat and maize bran cereals(Bran Buds®; Kellogg Company)

Dietary Supplement Psyllium

Bran Buds cereal (white bran and maize bran) with psyllium (Bran Buds® with PSY; Kellogg Company)

Dietary Supplement Wheat Bran

All Bran cereal (All Bran®; Kellogg Company)

High Viscosity Experimental

viscous fibre blend added to breakfast cereals consumed in the context of a typical North American diet for 3 weeks duration

Medium Viscosity Experimental

Kellogg's Bran buds with psyllium breakfast cereal consumed in the context of a typical North American diet for 3 weeks duration

Low Viscosity Experimental

Kellogg's All Bran breakfast cereal consumed in the context of a typical North American diet for 3 weeks duration

Criteria 

Inclusion Criteria:

-healthy individuals

Exclusion Criteria:

regular alcohol consumption
regular smoking
No Results Posted