NCT07015814

Comparative Evaluation of Glycemic Index of Different Types of Jaggery Produced Locally in Pakistan

• Status: Not Yet Recruiting
• Phase: N/A
• Study type: Interventional
• Enrollment: 30 (estimated)
• Sponsor: Rehman Medical Institute - RMI · Academic / Other
• Sex: All
• Age: 18 Years – 30 Years
• Healthy volunteers: Accepted

Summary

This study aims to evaluate and compare the glycemic index (GI) of various types of jaggery by measuring their effect on blood glucose levels in healthy individuals. Using glucose as the reference standard , the objective is to determine how different jaggery types influence postprandial blood sugar response.

Detailed description

This study aims to evaluate and compare the glycemic index (GI) of various types of jaggery by measuring their effect on blood glucose levels in healthy individuals. Using glucose as the reference standard , the objective is to determine how different jaggery types influence postprandial blood sugar response. The findings will help identify which types of jaggery have lower glycemic impact, contributing to better dietary choices for glycemic control.

Conditions

• Glycemic Index and Glycemic Load

Interventions

Type	Name	Description
OTHER	Golden sugarcane jaggery	Participants will consume a standardized portion of jaggery Type A providing 50 grams of available carbohydrates. Capillary blood glucose will be measured over a 2-hour postprandial period.
OTHER	Dark brown sugarcane jaggery	Participants will consume a standardized portion of jaggery Type B providing 50 grams of available carbohydrates. Capillary blood glucose will be measured over a 2-hour postprandial period.

Timeline

• Start date: 2025-06-01
• Primary completion: 2025-08-01
• Completion: 2025-09-01
• First posted: 2025-06-11
• Last updated: 2025-06-11

Locations

1 site across 1 country: Pakistan