Effect of Dough Fermentation Time of Bread on the Glycaemic Index
试验速览
- 阶段
- 不适用
- 发起方
- 入组人数
- 15
- 试验地点
- 1
- 主要终点
- Change in postprandial glycemia: Glucose in capillary blood samples over 2 hours (blood samples every 15 minutes), after oral intake of bread samples or glucose-solution (reference)
研究概览
简要总结
This study evaluates the impact of dough fermentation times on the glycaemic index of the ensuing breads.
详细描述
The worldwide prevalence for non-communicable diseases (NCD) is increasing, nutrition is considered to be one of the main modifiable risk factors. An unhealthy diet leads to obesity, which is a further risk factor for NCDs. Excessive carbohydrates but also the nutritional quality of carbohydrates, can be elements defining "unhealthy diets". The nutritional quality of carbohydrates can be expressed as the glycaemic index.
Fermentation time of bread dough could affect the ensuing bread quality to such an extent that it influences ist glycaemic index. If this hypothesis is confirmed, the process of breadmaking could be optimized in order to offer healthier bread varieties on the market.
研究设计
- 研究类型
- Interventional
- 分配方式
- Na
- 干预模型
- Single Group
- 主要目的
- Basic Science
- 盲法
- None
入排标准
- 年龄范围
- 20 Years 至 65 Years（Adult, Older Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •no known food allergy or intolerance;
- •no medications known to affect glucose tolerance (excluding oral contraceptives)
- •stable doses of oral contraceptives, acetylsalicylic acid, thyroxin, vitamins and mineral supplements or drugs to treat hypertension or osteoporosis are acceptable.
排除标准
- •a known history of diabetes mellitus or the use of antihyperglycaemic drugs or insulin to treat diabetes and related conditions;
- •a major medical or surgical event requiring hospitalization within the preceding 3 months;
- •the presence of disease or drug(s) which influence digestion and absorption of nutrients;
- •the use of steroids, protease inhibitors or antipsychotics
- •pregnancy / breastfeeding
研究组 & 干预措施
Bread sample vs. glucose solution
glycemic index
干预措施: glycemic index (glucose-solution, bread samples) (Other)
结局指标
主要结局
Change in postprandial glycemia: Glucose in capillary blood samples over 2 hours (blood samples every 15 minutes), after oral intake of bread samples or glucose-solution (reference)
时间窗: 2 hours for each sample, 7 samples total, on non consecutive days, over 4 weeks
a drop of capillary blood will be taken every 15 minutes after ingestion of a bread sample containing 50 g of available carbohydrates
次要结局
未报告次要终点
研究者
Beatrice Baumer
lecturer
Zurich University of Applied Sciences