Glucose response of four cereal grain foods
Not Applicable
Completed
- Registration Number
- CTRI/2018/05/014090
- Lead Sponsor
- Madras Diabetes Research Foundation
- Brief Summary
Not available
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- Completed
- Sex
- Not specified
- Target Recruitment
- 15
Inclusion Criteria
1) Individuals with BMI 18.5-22.9kg/m2 (WHO 2000)
2) Without family history of diabetes
3) Not suffering from any illness or food allergies or on any medication were excluded from the present study.
Exclusion Criteria
1)Individuals with BMI18.5 kg/ m2 and 23kg/m2 (WHO 2000)
2)Fasting blood glucose value 5•6mmol/l (100 mg/dl)(ADA 2007)
3) On any special diet
4) With family history of diabetes
5) suffering from any illness or food allergies or on any medication were excluded from the present study.
Study & Design
- Study Type
- Interventional
- Study Design
- Not specified
- Primary Outcome Measures
Name Time Method the present study aims to assess the differencesbetween the GI of â??ugaliâ?? made from refined and whole maize meal to support the recommendation of using whole grain flour in this and other staple foodsTimepoint: 6 months
- Secondary Outcome Measures
Name Time Method the study also attempts to assess the GI of commercially available whole grain based cereal product such as Whole Grain Pilaf (WGP) and Instant Brown Rice (IBR) to substantiate the recommendation of whole grains as alternative healthier cereal choices in general.Timepoint: 3 Months