Effect of Varying the Protein and Dietary Fiber Content of Energy Bars on Their Glycemic and Insulinemic Impact

Summary

The purpose of this study was to determine the effect of changing the amounts of resistant starch, whey protein and sugar on the blood glucose and insulin responses elicited by energy bars. The investigators also compared the glucose and insulin responses to the rates at which the food bars were digested in-vitro (in the test tube). The investigators thought increasing resistant starch and reducing sugar would reduce the glucose and insulin responses, and that adding protein would reduce glucose and increase insulin. The investigators also thought the glucose and insulin responses in people would be related to the rate of digestion of the food bars in-vitro.

Conditions

• Diabetes Mellitus

Interventions

OTHER

Control 1

67g of control bar

OTHER

Control 2

86g of control bar

OTHER

15/0

66g of experimental bar 15/0

OTHER

15/0LS

84g of experimental bar 15/0LS

OTHER

15/5

75g of experimental bar 15/5

OTHER

10/5

72g of experimental bar 10/5

OTHER

10/10

80g of experimental bar 10/10

Sponsors & Collaborators

• PepsiCo Global R&D

  collaborator INDUSTRY

• Glycemic Index Laboratories, Inc

  lead INDUSTRY

Principal Investigators

• Thomas MS Wolever, MD, PhD · Glycemic Index Laboratories, Inc

Study Design

Allocation

RANDOMIZED

Purpose

PREVENTION

Masking

SINGLE

Model

CROSSOVER

Eligibility

Min Age

18 Years

Max Age

75 Years

Sex

ALL

Healthy Volunteers

Yes

Timeline & Regulatory

Start

2014-01-31

Primary Completion

2014-03-31

Completion

2014-03-31

Countries

• Canada

Study Locations