Determination of the Glycemic Index of Breads made from a Novel Wheat
A randomised study determining the glycemic index of breads made from novel wheat in healthy volunteers with a normal fasting glucose (3.5-5.5 mmol/L)
Commonwealth Scientific Industrial Research Organisation, Human Nutrition
14 participants
Aug 10, 2006
Interventional
Conditions
Summary
To compare changes in blood sugar levels (glycemic index) after consumption of bread made with the new wheat flour with the response obtained following consumption of bread manufactured from conventional wheat flour.
Eligibility
Inclusion Criteria1
- Normal fasting blood glucose concentration (3.5-5.5 mmol/L).
Exclusion Criteria1
- Presence of diabetes (self-reported)Sufferers of bleeding disordersKnown food allergy, hypersensitivity or intolerance to cereal foods (eg celiac sprue) Taking medications known to influence glucose tolerance (oral contraceptives are excepted) such as sulphonylureas, metformin and thiazolidinediones.Persons considered by the investigator to be unwilling, unlikely or unable to comprehend or comply with the study protocol Participation in another research study within 30 days preceding the start of this studyHistory or presence of GI, renal or hepatic disease of any cause.
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Interventions
All participants will be randomised to eat one meal of 100gm of bread from the new wheat flour (Yammamori) . There are 3 breads, 25%, 50% and 100% Yammamori wheat. The response to a reference carbohydrate (sugar drink) is used as a standard for comparison in these tests on 3 occasions due to the variability of the glucose response.
Locations(1)
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ACTRN12606000366550