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Measuring the Glycemic Index of Pulse Based Breads

NCT ID: NCT03015506

Last Updated: 2017-04-28

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

12 participants

Study Classification

INTERVENTIONAL

Study Start Date

2017-01-31

Study Completion Date

2017-03-31

Brief Summary

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The objective of this study is to determine the glycemic index of 4 pulse-based breads in at least 10 normal healthy human volunteers. Participants will be studied in the morning on 6 separate days after overnight fasts. On the first and last days they will consume a test meal consisting of about 2 slices of white bread (50g carbohydrate) and on the other 4 days they will consume 2-3 slices (50g carbohydrate) from 4 different test breads containing starch obtained from pulses (beans and/or lentils). Blood glucose will be measured at intervals over 2 hours. Glycemic index is calculated as 0.71 times F/WB where F is the incremental area under the curve of blood glucose (AUC) after each test bread and WB is the mean AUC after white bread.

Detailed Description

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Conditions

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Carbohydrate Intolerance

Study Design

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Allocation Method

RANDOMIZED

Intervention Model

CROSSOVER

Primary Study Purpose

PREVENTION

Blinding Strategy

DOUBLE

Investigators Outcome Assessors

Study Groups

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White Bread

Portion of bread containing 50g available carbohydrate (defined as total carbohydrate minus dietary fiber).

Group Type ACTIVE_COMPARATOR

Bread

Intervention Type OTHER

Pea Bread

Portion of bread containing 50g available carbohydrate (defined as total carbohydrate minus dietary fiber) containing 18% (by weight) pea flour.

Group Type EXPERIMENTAL

Bread

Intervention Type OTHER

Green Lentil Bread

Portion of bread containing 50g available carbohydrate (defined as total carbohydrate minus dietary fiber) containing 18% (by weight) green lentil flour.

Group Type EXPERIMENTAL

Bread

Intervention Type OTHER

Red Lentil Bread

Portion of bread containing 50g available carbohydrate (defined as total carbohydrate minus dietary fiber) containing 18% (by weight) red lentil flour.

Group Type EXPERIMENTAL

Bread

Intervention Type OTHER

Chickpea Bread

Portion of bread containing 50g available carbohydrate (defined as total carbohydrate minus dietary fiber) containing 18% (by weight) chickpea flour.

Group Type EXPERIMENTAL

Bread

Intervention Type OTHER

Interventions

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Bread

Intervention Type OTHER

Eligibility Criteria

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Inclusion Criteria

* participants in good health

Exclusion Criteria

* known history of HIV
* known history of diabetes
* history of hepatitis within the last 3 months
* heart condition requiring hospitalization within 3 months
* use of medications or presence of any condition which in the opinion of the study physician, would increase the risk of harm to the subject or to others, or affect the results of the study.
* participants who cannot or will not comply with experimental procedures or the safety guidelines of Glycemic Index Laboratories, Inc.
Minimum Eligible Age

18 Years

Maximum Eligible Age

75 Years

Eligible Sex

ALL

Accepts Healthy Volunteers

Yes

Sponsors

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Agriculture and Agri-Food Canada

OTHER_GOV

Sponsor Role collaborator

Glycemic Index Laboratories, Inc

INDUSTRY

Sponsor Role lead

Responsible Party

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Responsibility Role SPONSOR

Principal Investigators

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Thomas MS Wolever, MD, PhD

Role: PRINCIPAL_INVESTIGATOR

Glycemic Index Laboratories, Inc

Other Identifiers

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01E91-16-62508

Identifier Type: -

Identifier Source: org_study_id