Centre de recherche clinique - Centre Hospitalo Universitaire
Amiens, 80000, France
NCT Number: NCT05372666
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.
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Notify Me18 year–40 year
All sexes
Interventional
Not applicable
Amiens, 80000, France
Healthy volunteers accepted: Yes
Only the study team can determine whether someone qualifies for participation.
Inclusion criteria
Exclusion criteria
Bread to be consumed within 10 minutes after 10h fasting
Bread to be consumed within 10 minutes after 10h fasting
Bread to be consumed within 10 minutes after 10h fasting
Bread to be consumed within 10 minutes after 10h fasting
Time frame: glycemia measured over 120 minutes
percentage area under the curve compared to standard white bread as 100% reference
Paulic Meunerie SA
Industry
Study of the Glycaemic Index of Breads Made From Flour Naturally Rich in Fibre in Healthy Volunteers
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