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Glycemic Index and Glycemic Response of Food and Products

NCT ID: NCT01660074

Last Updated: 2012-08-09

Study Results

Results pending

The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.

Basic Information

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Recruitment Status

COMPLETED

Clinical Phase

NA

Total Enrollment

10 participants

Study Classification

INTERVENTIONAL

Study Start Date

2008-07-31

Study Completion Date

2010-06-30

Brief Summary

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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

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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.

Conditions

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Healthy

Keywords

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glycemic index, resistant starch, glycemic response

Study Design

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Allocation Method

RANDOMIZED

Intervention Model

SINGLE_GROUP

Primary Study Purpose

BASIC_SCIENCE

Blinding Strategy

SINGLE

Participants

Study Groups

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Test food, reference 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.

Group Type EXPERIMENTAL

test food

Intervention Type OTHER

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

Interventions

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test food

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

Intervention Type OTHER

Other Intervention Names

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Starchy food Taiwan local fruits White bread White bread with resistant starch

Eligibility Criteria

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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

\-
Minimum Eligible Age

20 Years

Maximum Eligible Age

30 Years

Eligible Sex

ALL

Accepts Healthy Volunteers

Yes

Sponsors

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National Pingtung University Science and Technology

OTHER

Sponsor Role lead

Responsible Party

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Lin Meng Hsueh Amanda Lin

PostDoc

Responsibility Role PRINCIPAL_INVESTIGATOR

Principal Investigators

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Lin Meng-Hsueh, PhD

Role: PRINCIPAL_INVESTIGATOR

NPUST

Locations

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Food Science Department

Pingtung City, , Taiwan

Site Status

Countries

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Taiwan

Related Links

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http://www.glycemic.com/

Glycemic index research institute

http://www.glycemicindex.com/

GI research University of Sydney

Other Identifiers

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FP202

Identifier Type: -

Identifier Source: org_study_id