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Completed

NCT Number: NCT01660074

Glycemic Index and Glycemic Response of Food and Products

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.

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Key information

Conditions

Healthy

Age range

20 year–30 year

Sex eligibility

All sexes

Study type

Interventional

Phase

Not applicable

Primary location

Food Science Department

Pingtung City, Taiwan

About this study

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.

Who can participate

Healthy volunteers accepted: Yes

Only the study team can determine whether someone qualifies for participation.

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

-

Treatment and study plan

test food

Other

All food, include reference food was tested in 50g available carbohydrate portion size.

Other names: Starchy food, Taiwan local fruits, White bread, White bread with resistant starch

Primary outcomes

  1. glycemic index

    Time frame: 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.

Sponsors and collaborators

Lead sponsor

National Pingtung University Science and Technology

Other

Registry information

Official study title

Glycemic Index and Glycemic Response of Food and Products That Produced in Taiwan

Acronym: GI

Important dates

Study start
2008
Primary completion
2010
Study completion
2010
First posted
Aug 8, 2012
Registry last updated
Aug 9, 2012

OpenTrials presents study information sourced from ClinicalTrials.gov. The official registry record should be consulted for the latest information.

View the official ClinicalTrials.gov record (opens in a new tab)

This listing is for discovery and informational purposes only. It is not medical advice, does not guarantee that a study is recruiting, and does not determine eligibility. Contact the study team and a qualified healthcare professional when considering participation.

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