Glycemic Index of Mango and Pear in Different Solid Products and Drinks

Summary

The purpose of this study is to compare the glycemic index of a beverage made of natural concentrated mango puree with natural concentrated pear juice with other five different products based on natural mango and pear ingredients in the form of fruit or juice against a control of 50-gram glucose load.

Conditions

• Glucose Intolerance

Interventions

OTHER

Mango puree and pear juice beverage

Capillary glucose will be taken every 15 minutes for two hours (starting at time 0) to calculate the area under the curve which is the glycemic index, for each of the products.

OTHER

Commercial mango juice

Capillary glucose will be taken every 15 minutes for two hours (starting at time 0) to calculate the area under the curve which is the glycemic index, for each of the products.

OTHER

Fresh natural mango

Capillary glucose will be taken every 15 minutes for two hours (starting at time 0) to calculate the area under the curve which is the glycemic index, for each of the products.

OTHER

Frozen natural mango

Capillary glucose will be taken every 15 minutes for two hours (starting at time 0) to calculate the area under the curve which is the glycemic index, for each of the products.

OTHER

Processed natural mango pulp

Capillary glucose will be taken every 15 minutes for two hours (starting at time 0) to calculate the area under the curve which is the glycemic index, for each of the products.

OTHER

Mix of natural mango and pear

Capillary glucose will be taken every 15 minutes for two hours (starting at time 0) to calculate the area under the curve which is the glycemic index, for each of the products.

OTHER

50 grams glucose load

Capillary glucose will be taken every 15 minutes for two hours (starting at time 0) to calculate the area under the curve which is the glycemic index, for each of the products.

Sponsors & Collaborators

• Instituto Tecnologico y de Estudios Superiores de Monterey

  lead OTHER

Principal Investigators

• Leticia Elizondo-Montemayor, MD · Clinical Nutrition and Obesity Research Center. TEC Salud, School of Medicine and Health Sciences. Instituto Tecnologico y de Estudios Superiores de Monterrey

Study Design

Allocation

RANDOMIZED

Masking

NONE

Model

FACTORIAL

Eligibility

Min Age

18 Years

Max Age

50 Years

Sex

ALL

Healthy Volunteers

Yes

Timeline & Regulatory

Start

2013-08-31

Primary Completion

2013-10-31

Completion

2013-11-30

Countries

• Mexico

Study Locations