How Fig Polyphenols Affect Blood Sugar and Insulin Levels After Eating in Adults at Risk for Diabetes

Part of paid clinical trials in Chicago, Illinois.

Sponsor
Clinical Nutrition Research Center, Illinois Institute of Technology
Study ID
NCT07625046
Status
Active Not Recruiting

Conditions

  • Pre Diabetic

Eligibility Criteria

Sex
FEMALE
Age
30 Years - 50 Years
Healthy Volunteers
Not accepted

Interventions

  • Fig — OTHER
    40g of fig
  • Control — OTHER
    Calorie matched control breakfast

Study Details

The study purpose is to understand how the body absorbs and metabolizes nutrient-like components in dried figs called polyphenols over 24 hours. The study is also done to know if polyphenols will help a hormone called insulin work better in the body, so to look further into the possibility of figs being a functional food for the pre-diabetic population.

Key Dates

Start date
Mar 12, 2026
Status verified
May 2026
Primary completion
May 22, 2026
Completion
May 15, 2027

Study Design

Enrollment
5 participants (estimated)
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
PREVENTION

Arms

  • Experimental: Fig Breakfast
    Standardized breakfast with 40g of figs
  • Placebo Comparator: Control breakfast
    Standardized breakfast with calorie matched control ingredients

Primary Outcome Measure

Blood glucose levels [ Time Frame: From enrollment to the end of treatment at 2 weeks ]

Locations (1)

FacilityCityStateZIPSite coordinators
Illinois TechChicagoIllinois60616-

Find similar trials in Chicago, IL

By research site
Illinois Tech· Chicago, IL

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