Determination of Glycaemic Index and Insulinaemic Index Values of 6 Food Products in 3 Separate Research Centers

Summary

The purpose of this study is to determine and compare the glycaemic index values and response parameters of 6 food products between 3 laboratories.

Conditions

• Glycaemia
• Insulinemia

Interventions

OTHER

Reference Glucose

OTHER

Food Product A: Corn Flakes

OTHER

Food Product B: Ginger Bread

OTHER

Food Product C:Sandwiched Breakfast Biscuit

OTHER

Food Product D: Crackers Nature

OTHER

Food Product E: Breakfast Biscuit

OTHER

Food Product F: White Bread

Sponsors & Collaborators

• BioFortis

  collaborator OTHER

• Glycemic Index Laboratories, Inc

  collaborator INDUSTRY

• University of Sydney

  collaborator OTHER

• Mondelēz International, Inc.

  lead INDUSTRY

Principal Investigators

• David Gendre, Dr. · BioFortis

• Thomas Wolever, Dr. · Glycemic Index Laboratories, Inc

• Jennie Brand Miller, Dr. · University of Sydney

Study Design

Allocation

RANDOMIZED

Purpose

BASIC_SCIENCE

Masking

NONE

Model

CROSSOVER

Eligibility

Min Age

18 Years

Max Age

35 Years

Sex

ALL

Healthy Volunteers

Yes

Timeline & Regulatory

Start

2013-06-30

Primary Completion

2013-11-30

Completion

2013-12-31

Countries

• Australia
• Canada
• France

Study Locations