NCT02907190

Glycemic and Insulinemic Impact of Selected Canadian Beans

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 18 (actual)
• Sponsor: Guelph Food Research Centre · Other Government
• Sex: All
• Age: 18 Years – 75 Years
• Healthy volunteers: Accepted

Summary

The objective of this study is to compare the glycemic and insulinemic response elicited by ½ cup servings of 6 beans to those elicited by ½ cup servings of mashed potato, macaroni, rice and corn.

Detailed description

In order for a food to be able to claim a reduced glycemic response, it must be shown that a typical serving of the food elicits a significantly lower blood glucose responses compared to a serving of an appropriate control food. While many studies have examined the GI of beans, few studies have compared the glycemic impact of a typical serving of beans to a typical serving of other starchy foods. Therefore, there are insufficient data to allow for a claim that beans have a low glycemic response. In addition, in order to make a claim of a reduced glycemic response, regulatory agencies also require that the insulinemic response to a food is not disproportionately increased.

Conditions

• Impaired Glucose Tolerance

Interventions

Type	Name	Description
OTHER	Bean Type	1/2 cup of freshly boiled beans will be eaten by participants on separate study visits
OTHER	Starchy Foods	1/2 cup serving of one of 4 starchy foods will be eaten by participants on different study visit

Timeline

• Start date: 2016-03-01
• Primary completion: 2016-09-01
• Completion: 2016-09-01
• First posted: 2016-09-20
• Last updated: 2016-09-20

Locations

1 site across 1 country: Canada