The Effect of Selected Fibres and Flours in Flat Bread on Post-prandial Blood Glucose Responses

Summary

Identify one or more flat bread mixes that produce a reduction in positive incremental area under the curve (iAUC) of post-prandial glucose relative to the control product.

Conditions

• Healthy

Interventions

OTHER

Control

100 g high fibre flour

OTHER

Active 2

98 g high fibre flour + 2 g guar gum

OTHER

Active 3

88 g high fibre flour + 2 g guar gum + 10 g legume flour

OTHER

Active 4

83 g high fibre flour + 2 g guar gum + 15 g legume flour

OTHER

Active 5

96 g high fibre flour + 4 g guar gum

OTHER

Active 6

86 g high fibre flour + 4 g guar gum + 10 g legume flour

OTHER

Active 7

81 g high fibre flour + 4 g guar gum + 15 g legume flour

OTHER

Active 8

94 g high fibre flour + 6 g guar gum

OTHER

Active 9

98 g high fibre flour + 2 g konjac mannan

OTHER

Active 10

96 g high fibre flour + 4 g konjac mannan

OTHER

Active 11

100 g low fibre flour

OTHER

Active 1

85 g high fibre flour + 15 g legume flour

Sponsors & Collaborators

• Unilever R&D

  lead INDUSTRY

Principal Investigators

• Sarah Hull · Leatherhead Food Research UK

Study Design

Allocation

RANDOMIZED

Masking

DOUBLE

Model

CROSSOVER

Eligibility

Min Age

20 Years

Max Age

50 Years

Sex

ALL

Healthy Volunteers

Yes

Timeline & Regulatory

Start

2010-11-30

Primary Completion

2011-01-31

Completion

2011-01-31

Countries

• United Kingdom

Study Locations