owering the glycaemic index of white bread using a white bean extract

Completed

• Conditions: Glycaemic index measurements; Not Applicable

• Registration Number: ISRCTN50347345
• Lead Sponsor: Pharmachem Laboratories, Inc (USA)

Brief Summary

Not available

Detailed Description

Not available

Study Timeline

• Study Start: 2009-08-19
• Last Update Posted: 13 January 2015

Recruitment & Eligibility

• Status: Completed
• Sex: Male
• Target Recruitment: 16

Inclusion Criteria

1. Aged between 24 and 44 years, males only
2. Body mass index (BMI) between 18 and 25 (kg/m^2)
3. Fasting glucose levels less than or equal to 100 mg/dL
4. Agreed to all study visits and procedures
5. Agreed to use appropriate forms of birth control if females of child bearing potential

Exclusion Criteria

1. Any active eating disorders
2. Gastrointestinal illness
3. History of gastrointestinal surgery, diabetes or other endocrinological disorders

Study & Design

• Study Type: Interventional
• Study Design: Not specified

Primary Outcome Measures

Name	Time	Method
Glycaemic index calculated according to the Food and Agriculture Organization (FAO)/World Health Organization (WHO) standard, using capillary blood glucose measurements.<br><br>Glucose measured seven times over 2 hours on each study day.

Secondary Outcome Measures

Name	Time	Method
Tolerability of the white bean extract measured using 10 point Likert scales for diarrhoea, flatulence, abdominal bloating, abdominal cramping, nausea, boborygmi (bowel sounds) and soft stools.<br><br>Glucose measured seven times over 2 hours on each study day.