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Comparison of Glycemic Index of rotis prepared from roti mix and plain wheat flour

Evaluation of Glycemic Index of roti prepared from roti mix and commercial wheat atta

Status
Active, not recruiting
Phases
Unknown
Study type
Interventional
Source
CTRI
Registry ID
CTRI/2022/03/041171
Enrollment
15
Registered
2022-03-17
Start date
Unknown
Completion date
Unknown
Last updated
2022-04-04

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

Conditions

None listed

Interventions

Intervention1: Test Foods: 25/50g available carbohydrate providing roti from roti mix 2 prototype formulations,1 scaled final formulation, 1 commercial wheat atta. Control Intervention1: Reference -

Sponsors

Madras Diabetes Research Foundation
Lead Sponsor

Eligibility

Inclusion criteria

Inclusion criteria: BMI greater than or equal to 18.5 to less 22.9 kg/m2 No family history of diabetes (first degree)

Exclusion criteria

Exclusion criteria: Self-report of any condition/illness that may affect the study outcomes or would make participation potentially harmful, including severe kidney disease, cardiovascular disease (coronary artery disease, peripheral vascular disease), history of stroke, cancer, severe psychological disorders (schizophrenia, dementia), or hypothyroidism, as ascertained by a detailed medical history.

Design outcomes

Primary

MeasureTime frame
Glycemic Index (GI)category of food productsTimepoint: Capillary blood glucose will be assessed at -5, 0 (fasting)15,30,45,60,90,120 mins post ingestion of test and reference foods. The testing will be done on seperate days for test and reference foods.—

Secondary

MeasureTime frame
nilTimepoint: nil—

Countries

India

Contacts

Public ContactShobana Shanmugam

Madras Diabetes Research Foundation (MDRF)

s2r_7@mdrf.in91-44-43968888

Outcome results

None listed

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