Determination of glycemic index, glycemic load and the satiety index of breads made with wheat flour-barley flour and wheat flour-oat flour in healthy subjects
Not Applicable
- Conditions
- healthy people.
- Registration Number
- IRCT20180522039780N1
- Lead Sponsor
- Ahvaz University of Medical Sciences
- Brief Summary
Not available
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- Complete
- Sex
- All
- Target Recruitment
- 30
Inclusion Criteria
The level of fasting blood glucose is normal (less than 110 mg / ml)
BMI normal (18.5 to 24.9)
Follow the normal dietBMI
Exclusion Criteria
Not provided
Study & Design
- Study Type
- interventional
- Study Design
- Not specified
- Primary Outcome Measures
Name Time Method Satiety index. Timepoint: Measure satiety in fasting and every 15 minutes after eating each bread for up to two hours in the first week, the second week, the third week, forth week and fifth week. Method of measurement: Using the VAS Questionnaire and Formula.;Glycemic index. Timepoint: Measurement of fasting and accurate fasting blood glucose levels at 15, 30, 45, 60, 90 and 120 after glucose and any of the breads in the first, second, third, fourth and fifth weeks. Method of measurement: Using the glucometer device.
- Secondary Outcome Measures
Name Time Method Glycemic load. Timepoint: First week, second week, third week, forth week, fifth week, sixth week. Method of measurement: Using formula.