Do breads made from different grains increase blood sugar similarly? A study in healthy volunteers

Glycemic index of whole grain breads produced from different cereals: a randomized cross-over study in healthy volunteers

Status

Recruiting

Phases

Unknown

Study type

Interventional

Source

ISRCTN

Registry ID

ISRCTN49467722

Enrollment

Registered

2025-12-30

Start date

2025-10-01

Completion date

Unknown

Last updated

2026-01-12

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

Conditions

Postprandial glycemia in healthy volunteers Nutritional, Metabolic, Endocrine

Interventions

Healthy adult volunteers fulfilling the inclusion criteria will be invited to the main study. The order of testing the different breads and the glucose will be in random order for each volunteer, with

Eligibility

Sex/Gender

All

Age

18 Years to 60 Years

Inclusion criteria

Inclusion criteria: 1. Healthy volunteers without known or unknown diabetes mellitus, excluded by a fasting glucose measurement and a measurement of HbA1c 2. Age range 18-60 years

Exclusion criteria

Exclusion criteria: 1. Pregnancy 2. Breastfeeding 3. Reduced ability to give informed consent 4. Alcohol or other substance abuse 5. Use of drugs that may interfere with glucose concentrations 6. Chronic diseases like cardiovascular diseases, cancer, or chronic obstructive lung disease are a reason for exclusion when they occurred during the last three years and require continued treatment 7. Diabetes mellitus

Countries

Norway

Contacts

Public ContactJutta Dierkes

jutta.dierkes@uib.no+4795448279

Outcome results

None listed

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