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Glucose response of four cereal grain foods

Glycemic Index testing of Uncle Bens Parboiled Brown Rice, Kashi Pilaf, Whole Ugali Flour and Refined Ugali Flour.

Status
Active, not recruiting
Phases
Unknown
Study type
Interventional
Source
CTRI
Registry ID
CTRI/2018/05/014090
Enrollment
15
Registered
2018-05-24
Start date
Unknown
Completion date
Unknown
Last updated
2023-02-06

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

None listed

Interventions

Intervention1: 1)Kashi 7 whole grain â??pilafâ?? 2)instant brown rice 3)refined maize â??ugaliâ?? 4)whole maize ugali: 1) Kashi 7 whole grain â??pilafâ??(WGP, a blend of minimally processed whole gra
2) instant brown rice (IBR, Uncle Benâ??s Whole Grain Fast &NaturalInstant Brown Rice (commercial market sample)
3)refined maize â??ugaliâ??(RMU, stiff porridge madefrom refined maize flour and consumed as a staple in Tanzania and many other parts of East Africa)
4) and whole maize ugali (WMU, a whole grain version of the typically consumed staple made from whole maize flour). Control Intervention1: Reference glucose drink: containing 50g available carbohydrat

Sponsors

Madras Diabetes Research Foundation
Lead Sponsor

Eligibility

Inclusion criteria

Inclusion criteria: 1) Individuals with BMI 18.5-22.9kg/m2 (WHO 2000) 2) Without family history of diabetes 3) Not suffering from any illness or food allergies or on any medication were excluded from the present study.

Exclusion criteria

Exclusion criteria: 1)Individuals with BMI18.5 kg/ m2 and 23kg/m2 (WHO 2000) 2)Fasting blood glucose value 5•6mmol/l (100 mg/dl)(ADA 2007) 3) On any special diet 4) With family history of diabetes 5) suffering from any illness or food allergies or on any medication were excluded from the present study.

Design outcomes

Primary

MeasureTime frame
the present study aims to assess the differencesbetween the GI of â??ugaliâ?? made from refined and whole maize meal to support the recommendation of using whole grain flour in this and other staple foodsTimepoint: 6 months—

Secondary

MeasureTime frame
the study also attempts to assess the GI of commercially available whole grain based cereal product such as Whole Grain Pilaf (WGP) and Instant Brown Rice (IBR) to substantiate the recommendation of whole grains as alternative healthier cereal choices in general.Timepoint: 3 Months—

Countries

India

Contacts

Public ContactMrs Sudha Vasudevan

Madras Diabetes Research Foundation

drmohans@diabetes.ind.in04443968888

Outcome results

None listed

Source: CTRI (via WHO ICTRP) · Data processed: Feb 4, 2026