CompletedPhase 4ACTRN12606000366550

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)

Sponsor

Commonwealth Scientific Industrial Research Organisation, Human Nutrition

Enrollment

14 participants

Start Date

Aug 10, 2006

Study Type

Interventional

Conditions

Healthy volunteers with fasting glucose 3.5-5.5 mmol/L

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

Sex: Both males and femalesMin Age: 18 YearssMax Age: 75 Yearss

Plain Language Summary

Simplified for easier understanding

This study measures how quickly different types of bread made from a new wheat variety raise blood sugar levels (glycemic index). It is for healthy adults aged 18-75 with normal fasting blood sugar who do not have diabetes, coeliac disease, or food allergies to grains.

This summary was AI-generated to explain the trial in plain language. It is not medical advice. Always discuss eligibility with your doctor before enrolling in a clinical trial.

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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)

Australia

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ACTRN12606000366550