NCT03015506

Measuring the Glycemic Index of Pulse Based Breads

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 12 (actual)
• Sponsor: Glycemic Index Laboratories, Inc · Industry
• Sex: All
• Age: 18 Years – 75 Years
• Healthy volunteers: Accepted

Summary

The objective of this study is to determine the glycemic index of 4 pulse-based breads in at least 10 normal healthy human volunteers. Participants will be studied in the morning on 6 separate days after overnight fasts. On the first and last days they will consume a test meal consisting of about 2 slices of white bread (50g carbohydrate) and on the other 4 days they will consume 2-3 slices (50g carbohydrate) from 4 different test breads containing starch obtained from pulses (beans and/or lentils). Blood glucose will be measured at intervals over 2 hours. Glycemic index is calculated as 0.71 times F/WB where F is the incremental area under the curve of blood glucose (AUC) after each test bread and WB is the mean AUC after white bread.

Conditions

• Carbohydrate Intolerance

Interventions

Type	Name	Description
OTHER	Bread

Timeline

• Start date: 2017-01-01
• Primary completion: 2017-03-01
• Completion: 2017-03-01
• First posted: 2017-01-10
• Last updated: 2017-04-28