Glycemic Index and Glycemic Response of Food and Products

NCT01660074 | Completed DMC

• 1 other identifier: FP202
• Study Type: interventional
• Target: 10
• Locations: 1 country
• Sites: 1

Brief Summary

The purpose of ths study was to evaluate the glycemic index and glycemic response of food and products that produced in Tiwan. The food and product are in includes local produced fruits, starchy food and bread made from resistant starch.

Conditions

Healthy

Keywords

glycemic index, resistant starch, glycemic response

Outcome Measures

Primary Outcomes (1)

• glycemic index

  White bread was the reference food (GI = 100%) against which all test foods were compared. Subjects arrived at the laboratory at eight to nine o'clock in the morning after 10-12 h overnight fast. Each subject was fed equivalent 50 g available carbohydrate of test foods or reference food in random order. To minimize day to day variation of glucose tolerance, the reference food was tested in triplicate in each subject. All test and reference foods were served with 220 mL of water. An automatic lancet device (Safe-T-Pro Diagnostics GmbH Mannheim, Germany) was used to collect finger capillary blood samples (1.5 mL). Blood samples were taken immediately before the start of the study (0 min) and 15, 30, 45, 60, 90 and 120 min after the start of eating.

  2 hour postprandial blood glucose

Study Arms (1)

Test food, reference food

EXPERIMENTAL

Test food group of subject need to comsume 50g available carbohydrate of test food. One test food for one ocassion. Reference food need to comsume same 50g available carbohydrate of reference food, usually white bread or glucose syrup.

Other: test food

Interventions

test food OTHER

All food, include reference food was tested in 50g available carbohydrate portion size.

Also known as: Starchy food, Taiwan local fruits, White bread, White bread with resistant starch

Test food, reference food

Eligibility Criteria

• Age: 20 Years - 30 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• \) healthy weight, stable for 6 months prior to the study, 2) not being on a diet, 3) not taking prescription medication, 4) not a smoker, 5) normotensive and 6) normal fasting glucose

Sponsors & Collaborators

• National Pingtung University Science and Technology: lead

Study Sites (1)

Food Science Department

Pingtung City, Taiwan

Location

Related Links

• Glycemic index research institute
• GI research University of Sydney

MeSH Terms

Interventions

Resistant Starch

Intervention Hierarchy (Ancestors)

Starch; Glucans; Biopolymers; Polymers; Macromolecular Substances; Dietary Fiber; Dietary Carbohydrates; Carbohydrates; Polysaccharides; Food; Diet, Food, and Nutrition; Physiological Phenomena; Food and Beverages

Study Officials

• Lin Meng-Hsueh, PhD

  NPUST

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: SINGLE
• Who Masked: PARTICIPANT
• Purpose: BASIC SCIENCE
• Intervention Model: SINGLE GROUP
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: PostDoc

Study Record Dates

• First Submitted: August 5, 2012
• First Posted: August 8, 2012
• Study Start: July 1, 2008
• Primary Completion: June 1, 2010
• Study Completion: June 1, 2010
• Last Updated: August 9, 2012

Record last verified: 2012-08

Locations

TW (1)