Healthy
Conditions
Keywords
glycemic index
Brief summary
The consumption of cereals-based foods with low glycemic indexes, high micronutrients and fibers contents are highly recommended. The target of this work is to provide new solutions for cereal based foods: the knowledge and understanding on the in vivo fate will be used to define structural features to gain in foods.
Interventions
OTHER20% amylose bread
20% amylose bread
DIETARY_SUPPLEMENT10% amylose bread
10% amylose bread
DIETARY_SUPPLEMENTCarbohydrates
50g of carbohydrates ingested with 400 ml of water
Sponsors
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
Rennes University Hospital
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Masking
SINGLE (Subject)
Eligibility
Sex/Gender
ALL
Age
19 Years to 65 Years
Healthy volunteers
Yes
Inclusion criteria
* Healthy individual, * Age between 19-65 years * With normal food habits with at least 2 main meals per day * Non smoking * Having filled the consent form
Exclusion criteria
* BMI \> 25 kg/m2, * Diabetes or any illness susceptible to alter * Coeliac disease * Past history of intestinal diseases. * Treatment susceptible of modifying glycemia. * Allergy
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Glycemic index for each bread | 2 hours | To compare the glycemic index of breads made with different amylose content. (S1 to S6) A total of 6 visits. In each visit, blood samples will be taken for measurement of glycemia and insulinemia over 2 hours after ingestion of 50 of carbohydrates ingested with 400 ml of water. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| AUC for insulinemia for the 2 hours following the ingestion of each bread. | 2 hours | To compare the AUC for insulinemia for the 2 hours following the ingestion of each bread. |
Countries
France
Outcome results
None listed