Glycemic Index and Glycemic Response of Food and Products

Not Applicable

Completed

• Conditions: Healthy
• Interventions: Other: test food

• Registration Number: NCT01660074
• Lead Sponsor: National Pingtung University Science and Technology

Brief Summary

The purpose of ths study was to evaluate the glycemic index and glycemic response of food and products that produced in Tiwan. The food and product are in includes local produced fruits, starchy food and bread made from resistant starch.

Detailed Description

Low glycemic index (GI) diets have protective and therapeutic potential for diabetic patients and general public. With recent recognition of resistant starch (RS), an indigestible fraction which has postprandial glucose lowering effects, the addition of resistant starch in bread may alter its glycemic effects and thus glycemic index. Therefore, the objectives of this study were to investigate the glycemic index, glycemic reponse of Taiwan local food and effects of resistant starch in bread formulation.

Study Timeline

• Study Start: 2008-07
• Primary Completion: 2010-06
• Study Completion: 2010-06
• Status Verified: 2012-08
• Study First Submitted: 2012-08-05
• Study First Submitted QC: 2012-08-06
• Last Update Submitted: 2012-08-07
• Study First Posted: 2012-08-08
• Last Update Posted: 2012-08-09

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 10

Inclusion Criteria

• 1. healthy weight, stable for 6 months prior to the study, 2) not being on a diet, 3) not taking prescription medication, 4) not a smoker, 5) normotensive and 6) normal fasting glucose

Exclusion Criteria

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: SINGLE_GROUP

Arm && Interventions

Group	Intervention	Description
Test food, reference food	test food	Test food group of subject need to comsume 50g available carbohydrate of test food. One test food for one ocassion. Reference food need to comsume same 50g available carbohydrate of reference food, usually white bread or glucose syrup.

Primary Outcome Measures

Name	Time	Method
glycemic index	2 hour postprandial blood glucose	White bread was the reference food (GI = 100%) against which all test foods were compared. Subjects arrived at the laboratory at eight to nine o'clock in the morning after 10-12 h overnight fast. Each subject was fed equivalent 50 g available carbohydrate of test foods or reference food in random order. To minimize day to day variation of glucose tolerance, the reference food was tested in triplicate in each subject. All test and reference foods were served with 220 mL of water. An automatic lancet device (Safe-T-Pro Diagnostics GmbH Mannheim, Germany) was used to collect finger capillary blood samples (1.5 mL). Blood samples were taken immediately before the start of the study (0 min) and 15, 30, 45, 60, 90 and 120 min after the start of eating.

Trial Locations

Locations (1)

Food Science Department; 🇨🇳 Pingtung, Taiwan