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Determination of the Glycemic Index of Products Varying in Levels of Refined and Whole Grain Corn

NCT07427654 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 29

Last updated 2026-03-16

No results posted yet for this study

Summary

Interest in identifying low GI foods and the food factors responsible for the low GI of foods has increased. Three corn products with varying levels of refined and whole grain corn will be compared to each other and to a dextrose control. It is hypothesized that higher levels of whole grain corn present in a food will decrease the rate of absorption and result in a lower postprandial glucose levels and glycemic index, and that the whole grain ingredient manufacturing process impacts whole grain ingredient benefits.

Conditions

  • Glycemic Index
  • Glycemic Load

Interventions

OTHER

Corn snack containing 25 grams available carbohydrate

Varying amounts of whole-grain corn from none to some to more

OTHER

Dextrose control

A solution containing 25g of available carbohydrates on 2 separate occasions

Sponsors & Collaborators

  • PepsiCo Global R&D

    lead INDUSTRY

Principal Investigators

  • Thomas MS Wolever, MD, PhD · INQUIS Clinical Research, Inc.

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
QUADRUPLE
Model
CROSSOVER

Eligibility

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

Timeline & Regulatory

Start
2026-01-08
Primary Completion
2026-03-12
Completion
2026-03-12

Countries

  • Canada

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 NCT07427654 on ClinicalTrials.gov