Assessment of Glycemic Index for Dried Saskatoon Berries and Powder in Healthy Subjects
1 other identifier
interventional
10
1 country
1
Brief Summary
The glycemic index (GI) ranks carbohydrate-containing foods based on their effect on postprandial blood glucose levels. Foods or food products with lower GI values (55 or less) are absorbed more slowly, gradually increasing blood glucose and insulin levels. Fruits are believed to have a lower GI, making them potentially beneficial for individuals seeking to manage blood sugar levels. Previous studies from our and other groups suggest that Saskatoon berry (SB) is a potential functional food for glucose management. The glycemic index (GI) of dried SB powder and whole fruit remains undetermined, limiting our ability to make precise dietary recommendations. This study aims to evaluate the GI in both whole fruit and powder forms of SB. The determination of GI on SB products allows us to provide evidence-based guidance for healthcare providers when recommending SB as a functional food for glucose control.
Trial Health
Trial Health Score
Automated assessment based on enrollment pace, timeline, and geographic reach
participants targeted
Target at below P25 for not_applicable
Started Mar 2025
Shorter than P25 for not_applicable
1 active site
Health score is calculated from publicly available data and should be used for screening purposes only.
Trial Relationships
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Study Timeline
Key milestones and dates
Study Start
First participant enrolled
March 1, 2025
CompletedFirst Submitted
Initial submission to the registry
March 31, 2025
CompletedFirst Posted
Study publicly available on registry
April 15, 2025
CompletedPrimary Completion
Last participant's last visit for primary outcome
November 20, 2025
CompletedStudy Completion
Last participant's last visit for all outcomes
November 20, 2025
CompletedJanuary 8, 2026
November 1, 2025
9 months
March 31, 2025
January 6, 2026
Conditions
Keywords
Outcome Measures
Primary Outcomes (1)
Glycemic index
Glyemic index after the consumption of SB powder or dried whole SB compared to glucose drink
15-120 minutes after consumption dietary supplement
Study Arms (2)
SB powder
EXPERIMENTALVolunteers drink 25 g of SB powder (25g carbohydrate equivalent) with 250ml water (consumption within 10 minutes)
Dried whole SB fruit
EXPERIMENTALVolunteers intake Dried whole SB fruit (25g carbohydrate equivalent) within 20 minutes. Participants have option to choose intake one or both SB products. One week interval is required between the interventions.
Interventions
After oral intake of SB powder, dried whole SB fruit or glucose drink, finger tip blood glucose will be measured 15, 30, 45, 60, 90 and 120 minutes after the consumption.
Eligibility Criteria
You may qualify if:
- Individuals in good health (males and females)
- Between 18 and 74 years of age
- Signed informed consent
You may not qualify if:
- Body Mass Index (BMI) \>= 30 kg/m²
- Diabetes, hyperlipidemia, and hypertension
- Taking medications for diabetes, cholesterol, or blood pressure
Contact the study team to confirm eligibility.
Sponsors & Collaborators
Study Sites (1)
University of Manitoba
Winnipeg, Manitoba, R3E 3P4, Canada
Related Publications (2)
Brouns F, Bjorck I, Frayn KN, Gibbs AL, Lang V, Slama G, Wolever TM. Glycaemic index methodology. Nutr Res Rev. 2005 Jun;18(1):145-71. doi: 10.1079/NRR2005100.
PMID: 19079901RESULTZhao R, Khafipour E, Sepehri S, Huang F, Beta T, Shen GX. Impact of Saskatoon berry powder on insulin resistance and relationship with intestinal microbiota in high fat-high sucrose diet-induced obese mice. J Nutr Biochem. 2019 Jul;69:130-138. doi: 10.1016/j.jnutbio.2019.03.023. Epub 2019 Apr 9.
PMID: 31078906RESULT
Study Design
- Study Type
- interventional
- Phase
- not applicable
- Allocation
- NON RANDOMIZED
- Masking
- NONE
- Purpose
- TREATMENT
- Intervention Model
- PARALLEL
- Sponsor Type
- OTHER
- Responsible Party
- SPONSOR
Study Record Dates
First Submitted
March 31, 2025
First Posted
April 15, 2025
Study Start
March 1, 2025
Primary Completion
November 20, 2025
Study Completion
November 20, 2025
Last Updated
January 8, 2026
Record last verified: 2025-11
Data Sharing
- IPD Sharing
- Will not share