Glycemic Index and Glycemic Response of Food and Products (GI)

National Pingtung University Science and Technology

Status: Completed

Conditions: Healthy

Treatments: Other: test food

Study type: Interventional

Funder types: Other

Identifiers

NCT01660074

FP202

Details and patient eligibility

About

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.

Full description

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.

Enrollment: 10 patients

Sex: All

Ages: 20 to 30 years old

Volunteers: Accepts Healthy Volunteers

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

Trial design

Primary purpose: Basic Science

Allocation: Randomized

Interventional model: Single Group Assignment

Masking: Single Blind

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10 participants in 1 patient group

Test food, reference food

Experimental group

Description:

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.

Treatment:

Other: test food