Measuring the Glycemic Index of Pulse Based Breads

Glycemic Index Laboratories

Status: Completed

Conditions: Carbohydrate Intolerance

Treatments: Other: Bread

Study type: Interventional

Funder types: Other; Industry

Identifiers

NCT03015506

01E91-16-62508

Details and patient eligibility

About

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.

Enrollment: 12 patients

Sex: All

Ages: 18 to 75 years old

Volunteers: Accepts Healthy Volunteers

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.

Trial design

Primary purpose: Prevention

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Double Blind

---

12 participants in 5 patient groups

White Bread

Active Comparator group

Description:

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

Treatment:

Other: Bread

Pea Bread

Experimental group

Description:

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

Treatment:

Other: Bread

Green Lentil Bread

Experimental group

Description:

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

Treatment:

Other: Bread

Red Lentil Bread

Experimental group

Description:

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

Treatment:

Other: Bread

Chickpea Bread

Experimental group

Description:

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

Treatment:

Other: Bread