MANA is again one step ahead. After a months of working, we finally finish our first clinical study and we would like to share the results with you. When we found our company in 2014, we couldn’t even imagine that we would be able to achieve such a complicated and high quality form of clinical testing for our product. Similar forms of clinical studies are usually created for pharmaceuticals rather than for products in the food industry.
Making a laboratory analysis is not a new concept in our company. Marek Humpl, our main technologist has a vast expertise in the field of applied chemistry combined with extensive amounts of laboratory work. Thanks to his contribution, we have concluded that our lab analysis of essential ingredients will be a fundamental parameter in how we will ultimately develop our products. Those analysis can help us in revealing what we actually eat. We are sharing this information with you transparently. You know what we know.
In everything that we do, we are trying to beat the current standards.
These lab analysis brought us new information about the composition of our product, but what we are even more interested in is the influence of MANA on our bodies. That is centerpiece for our company. When we first became interested in the issue of clinical studies, we uncovered many things that surprised us. After we found out how it worked in pharmaceuticals and the food industry we were dumbfounded by its capabilities intrigued about how it possibly worked under such strange terms. Understanding it was not as easy as we anticipated it would be. We needed the study to be relevant. We needed to have the undeniable results with a verifiable value.
A critical point for us was to find a partner who could assure us of absolute technological and professional support, and simultaneously guarantee us that the study would be more than just a stamp with a signature.
We decided to start a cooperation with one of the best professionals in the field of clinical physiology, Mr. MUDr. Jan Gojda, Ph.D. from the Center for Research on Diabetes, Metabolism and Nutrition, 2nd Internal Clinic of the Faculty Hospital of Královské Vinohrady and 3rd Medical Faculty of Charles University.
We ran into a man who was passionate about his mission as much as we were and after hours of discussions we decided to initiate our first clinical study. We began with conducting an analysis of the glycemic and insulin index. The standard test in the food industry typically only encapsulates an excavation of the glycemic index. However, we decided to also conduct a test on the insulin index so that we could identify the suitability of MANA for people with diabetes. You can find out how it turns out here:
Next clinical study is already in works, stay tuned! 🙂
The glycacemic index (GI) indicates the speed at which the carbohydrates contained in the tested food are
absorbed in comparison with glucose, in layman's terms how “fast” the carbohydrates are. It has been repeatedly
demonstrated that foods with high GI are linked with the advance of obesity. By contrast, interventions which reduce
GI in diet by changing the choice of foodstuffs lead to an improvement in metabolic condition and to slimming
(Juanola-Falgarona et al. 2014; McMillan-Price and Brand-Miller 2006).
The insulinaemic index (II) indicates the extent to which the given food increases the release of insulin in
comparison with glucose or a referential food. It is known that glucose is a significant stimulus for the release of
insulin, but it is known that protein-rich foods, despite the fact that they do not increase glycaemia following
consumption, also support the release of insulin. This phenomenon is evidently linked to the need for anabolic signalling by insulin for the formation of complex macro-compounds from the ingested proteins. By contrast with GI,
there are few population studies which compare the relationship of the II to the maintenance or increase of body
weight and the risk of advance of obesity or diabetes. Isolated studies have been conducted which associate the
intake of foods with a high II with the risk of advance of diabetes (Mirmiran et al. 2015). However, to date it is not
possible to state with certainty the impact of a diet with an isolated high II.