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Glycaemic Index of Fibre-rich Flours in Healthy Volunteers

NCT05372666 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 20

Last updated 2023-03-28

No results posted yet for this study

Summary

The project aims to evaluate the glycaemic index of breads from different types of flour. In particular, we aim to understand the glycaemic and insulin responses as well as satiety and sensory profiles of the products.

Conditions

  • Healthy

Interventions

OTHER

Standard white bread

Bread to be consumed within 10 minutes after 10h fasting

OTHER

Experimental white bread

Bread to be consumed within 10 minutes after 10h fasting

OTHER

Standard High-fiber bread

Bread to be consumed within 10 minutes after 10h fasting

OTHER

Experimental High-fiber bread

Bread to be consumed within 10 minutes after 10h fasting

Sponsors & Collaborators

  • Institut Polytechnique UniLaSalle

    collaborator UNKNOWN

  • Paulic Meunerie SA

    lead INDUSTRY

Study Design

Allocation
RANDOMIZED
Purpose
OTHER
Masking
QUADRUPLE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Max Age
40 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2022-06-01
Primary Completion
2022-11-08
Completion
2022-11-08

Countries

  • France

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 NCT05372666 on ClinicalTrials.gov