70
Participants
Start Date
July 31, 2016
Primary Completion Date
August 31, 2017
Study Completion Date
September 30, 2017
Control (study 1)
Control meal will comprise of 50 g glucose dissolved in 200 ml water, to which the response of the test meals will be compared to
Test (study 1)
The test meal will comprise 50 g glucose in 200 ml water plus 50 mg oleuropein from olives
Control (study 2)
Control meal will comprise 109 g white bread to give 50 g available carbohydrate and 200 ml water, to which the response of the test meals will be compared to
Test (study 2)
The test meal will comprise 109 g white bread plus 50 mg oleuropein from olives dissolved in 200 ml water
Control (study 3)
Control meal will comprise whole-meal bread to give 50 g available carbohydrate and 200 ml water, to which the response of the test meals will be compared to
Test (study 3)
The test meal will comprise whole-meal bread plus 50 mg oleuropein from olives dissolved in 200 ml water
Control (study 4)
Control meal will comprise 50 g sucrose in 200 ml water, to which the response of the test meals will be compared to
Test (study 4)
The test meal will comprise 50 g sucrose in 200 ml water plus 50 mg oleuropein from olives
Control (study 5)
Control meal will comprise 25 g sucrose in 200 ml water, to which the response of the test meals will be compared to
Test (study 5)
The test meal will comprise 25 g sucrose in 200 ml water plus 160 mg oleuropein from olives
Control (study 6)
Normal diet 3 days prior to the visit day and 109 g bread with 200 ml water on the study day
Test (study 6)
High carbohydrate diet (23% fat, 55% carbohydrates and 22% protein) 3 days prior to the visit day and 109 g bread with 200 ml water on the study day
Control (study 7)
Normal diet 3 days prior to the visit day and 109 g bread with 200 ml water on the study day
Test (study 7)
High fat diet (44% fat, 34% carbohydrates and 22% protein) 3 days prior to the visit day and 109 g bread with 200 ml water on the study day
University of Leeds
OTHER