The Glycemic and Insulinemic Responses Elicited by Meals Containing Whole Grain Rye Bread or White Wheat Bread

The Effects of Margarine and Ham or Vegetable Soup on the on the Glycemic and Insulinemic Responses Elicited by Whole Grain Rye Bread or White Wheat Bread

Status

UNKNOWN

Phases

Study type

Interventional

Source

ClinicalTrials.gov

Registry ID

NCT02400411

Enrollment

Registered

2015-03-27

Start date

2015-03-31

Completion date

Unknown

Last updated

2015-09-04

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

Conditions

Blood Glucose Concentration

Keywords

Carbohydrate, Glycemic response, insulin, whole grain, meal

Brief summary

This is a postprandial study with healthy volunteers. The glycemic and insulinemic responses elicited by meals containing either whole grain rye bread or white wheat bread as such or combined with margarine and ham and vegetable soup are compared. Blood glucose concentrations are monitored from finger prick blood samples collected before the meal and at 15, 30, 45, 60, 90 and 120 min. Venous samples for insulin concentrations are taken at time-points 0, 30 and 60 min.

Interventions

OTHERWheat bread

OTHERmargarine

OTHERham

OTHERsoup

OTHERrye bread

Study design

Allocation

RANDOMIZED

Intervention model

CROSSOVER

Masking

SINGLE (Outcomes Assessor)

Eligibility

Sex/Gender

FEMALE

Age

18 Years to 35 Years

Healthy volunteers

Yes

Inclusion criteria

* female * BMI 18-27 kg/m2

Exclusion criteria

* pregnant or breastfeeding * diabetes, gastrointestinal disease * regular use of medication * strict vegetarian or vegan diet * food allergy * recent blood donation

Design outcomes

Primary

Measure	Time frame
Blood glucose concentration	120 min

Secondary

Measure	Time frame
Serum insulin concentration	60 min

Outcome results

None listed

Source: ClinicalTrials.gov · Data processed: Feb 4, 2026