Glycaemic Index of Fibre-rich Flours in Healthy Volunteers
Not Applicable
Completed
- Conditions
- Healthy
- Interventions
- Other: Experimental High-fiber breadOther: Experimental white breadOther: Standard High-fiber breadOther: Standard white bread
- Registration Number
- NCT05372666
- Lead Sponsor
- Paulic Meunerie SA
- Brief Summary
The project aims to evaluate the glycaemic index of breads from different types of flour. In particular, we aim to understand the glycaemic and insulin responses as well as satiety and sensory profiles of the products.
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- All
- Target Recruitment
- 20
Inclusion Criteria
- Having a Body Mass Index (BMI) between 18.5 and 30 kg/m²
- Non-smoker for more than three months
- Having signed the informed consent form
- Likely to follow the constraints generated by the study (one morning per week for 9 weeks)
- Social insurance
Exclusion Criteria
- Pregnant woman
- Subject with a known progressive somatic or psychiatric disease
- Fasting blood glucose greater than 6.1 mmol/L (1.10 g/L), postprandial blood glucose greater than 7.7 mmol/L (1.4 g/L) or known diabetes treated or untreated
- Hyperinsulinemia or a history of insulinoma
- HbA1c greater than 7 %
- History of hypercholesterolemia, hypertension, diabetes or glucose intolerance
- History of food allergy or digestive pathology likely to affect digestion or absorption
- Renal failure
- ASAT or ALAT elevation beyond 1.5 times the upper limit
- Subject consuming more than three glasses per day of alcohol or suffering from various addictions
- Weight change of more than 3 kg in the last three months
- Person participating in another clinical study, or in a period of exclusion from another study
- Person deprived of liberty or under judicial protection
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- CROSSOVER
- Arm && Interventions
Group Intervention Description Qualista HFB 01 Experimental High-fiber bread 1 small bread loaf using T55 Qualista white flour supplemented with 13 % untreated Qualista wheat bran (6% dietary fiber content) for a final content of 50 g equivalent digestible carbohydrates Qualista HFB 02 Experimental High-fiber bread 1 small bread loaf using T55 Qualista white flour supplemented with 13 % pretreated Qualista wheat bran (treatment A - 6% dietary fiber content) for a final content of 50 g equivalent digestible carbohydrates Reference WB Experimental white bread 1 small bread loaf using T55 Qualista white flour for a final content of 50 g equivalent digestible carbohydrates Reference HFB Standard High-fiber bread 1 small bread loaf using T55 standard white flour supplemented with 11 % standard wheat bran (6% dietary fiber content) for a final content of 50 g equivalent digestible carbohydrates Control IG100 Standard white bread 1 small bread loaf using T55 standard white flour for a final content of 50 g equivalent digestible carbohydrates Qualista HFB 03 Experimental High-fiber bread 1 small bread loaf using T55 Qualista white flour supplemented with 13 % pretreated Qualista wheat bran (treatment B - 6% dietary fiber content) for a final content of 50 g equivalent digestible carbohydrates Qualista HFB 04 Experimental High-fiber bread 1 small bread loaf using T55 Qualista white flour supplemented with 13 % pretreated Qualista wheat bran (treatment C - 6% dietary fiber content) for a final content of 50 g equivalent digestible carbohydrates
- Primary Outcome Measures
Name Time Method Glycaemic index glycemia measured over 120 minutes percentage area under the curve compared to standard white bread as 100% reference
- Secondary Outcome Measures
Name Time Method
Trial Locations
- Locations (1)
Centre de recherche clinique - Centre Hospitalo Universitaire
🇫🇷Amiens, France