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Glycemic Index and Glycemic Response of Food and Products

NCT01660074 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 10

Last updated 2012-08-09

No results posted yet for this study

Summary

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.

Conditions

  • Healthy

Interventions

OTHER

test food

All food, include reference food was tested in 50g available carbohydrate portion size.

Sponsors & Collaborators

  • National Pingtung University Science and Technology

    lead OTHER

Principal Investigators

  • Lin Meng-Hsueh, PhD · NPUST

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
SINGLE
Model
SINGLE_GROUP

Eligibility

Min Age
20 Years
Max Age
30 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2008-07-31
Primary Completion
2010-06-30
Completion
2010-06-30

Countries

  • Taiwan

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT01660074 on ClinicalTrials.gov