NCT07427654

Determination of the Glycemic Index of Products Varying in Levels of Refined and Whole Grain Corn

Determination of the Glycemic Index of Products Varying in Levels of Refined and Whole Grain Corn: a Randomized Controlled Trial in Healthy Participants

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 29 (actual)
• Sponsor: PepsiCo Global R&D · Industry
• Sex: All
• Age: 18 Years – 75 Years
• Healthy volunteers: Accepted

Summary

Interest in identifying low GI foods and the food factors responsible for the low GI of foods has increased. Three corn products with varying levels of refined and whole grain corn will be compared to each other and to a dextrose control. It is hypothesized that higher levels of whole grain corn present in a food will decrease the rate of absorption and result in a lower postprandial glucose levels and glycemic index, and that the whole grain ingredient manufacturing process impacts whole grain ingredient benefits.

Conditions

• Glycemic Index
• Glycemic Load

Interventions

Type	Name	Description
OTHER	Corn snack containing 25 grams available carbohydrate	Varying amounts of whole-grain corn from none to some to more
OTHER	Dextrose control	A solution containing 25g of available carbohydrates on 2 separate occasions

Timeline

• Start date: 2026-01-08
• Primary completion: 2026-03-12
• Completion: 2026-03-12
• First posted: 2026-02-23
• Last updated: 2026-03-16

Locations

1 site across 1 country: Canada