Healthy
Conditions
Keywords
Healthy volunteers
Brief summary
The variation in starch and fibre composition of prepared barley tortillas will have a significant effect on glycemic response.
Detailed description
Specifically, we wish to examine the glycemic response of barley tortillas containing different ratios of amylose and amylopectin and different amounts of soluble and insoluble fibre with an appropriate control during acute phase testing in healthy volunteers. Possible relationships between composition of the barley tortillas and the degree of physiological response will also be investigated as the secondary objective.
Interventions
DIETARY_SUPPLEMENTfood product
food product given at one of six visits
Sponsors
University of Manitoba
Study design
Allocation
RANDOMIZED
Intervention model
PARALLEL
Masking
TRIPLE (Subject, Caregiver, Investigator)
Eligibility
Sex/Gender
ALL
Age
18 Years to 40 Years
Healthy volunteers
Yes
Inclusion criteria
* male or female age 18 to 40 years * normal glycated hemoglobin of \<6% * BMI of 20 to 30 * must read the consent form * must comply with the protocol requirements
Exclusion criteria
* allergies to barley flour * presence of chronic conditions such as cardiovascular disease, hypertension, disorders affecting the gastrointestinal tract, thyroid disease, and requiring medication for these conditions * requiring medication for glycemic control * consumption of supplements which have an effect on blood glucose response
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Calculation of area under the curve for glucose and insulin | 6 weeks |
Secondary
| Measure | Time frame |
|---|---|
| comparison of food groups using ANOVA | 6 weeks |
| measurement of incretins | 6 weeks |
Countries
Canada
Outcome results
None listed