Glycemic response of fortified foods

Evaluation of the glycemic index of ingredients and food matrices

Status

Recruiting

Phases

Unknown

Study type

Interventional

Source

REBEC

Registry ID

RBR-2b4xbz5

Enrollment

Registered

2026-07-31

Start date

2025-12-01

Completion date

Unknown

Last updated

2026-08-03

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

Conditions

glicemic index Insulin Resistance

Interventions

Participants will be recruited among students, faculty, and staff from the main campus of the University of Campinas (UNICAMP), located in the district of Barão Geraldo, Campinas, SP, Brazil. Recruitm

Eligibility

Age

18 Years to 45 Years

Inclusion criteria

Inclusion criteria: non smoker; aged between 18 and 45 years; of both sexes; with a body mass index (BMI) lower than 30 kg/m2; without allergies or intolerances; not using medications known to influence glucose tolerance excluding oral contraceptives; noting that stable doses of oral contraceptives; acetylsalicylic acid; thyroxine; vitamin and mineral supplements; or medications are permitted

Exclusion criteria

Exclusion criteria: Smokers; individuals with non communicable chronic diseases; diabetics; obese individuals; individuals with inflammatory bowel disease; cardiovascular disease; kidney disease; lactating women; pregnant women; users of antihyperglycemic medications or insulin; individuals who have undergone surgery or other medical procedures requiring hospitalization in the past three months; individuals with diseases or using medications that affect the digestion and absorption of nutrients; individuals using steroids; protease inhibitors or antipsychotics; individuals with food intolerances; individuals with food allergies

Design outcomes

Primary

Measure	Time frame
It is expected that the glycemic index of sucrose co-crystals with phenolic extract will be reduced compared to pure sucrose co-crystals, verified by determining the glycemic index based on the ISO 26642:2010 standard, from the observation of statistically significant differences between the samples evaluated, considering a confidence level of 95% (p < 0.05);It is expected that the glycemic index of orange juice with added phenolic extract encapsulated by ionic gelation will be reduced compared to pure orange juice. This will be verified by determining the glycemic index based on the ISO 26642:2010 standard, based on the finding of statistically significant differences between the samples evaluated, considering a 95% confidence level (p < 0.05)	—

Measure

Time frame

It is expected that the glycemic index of sucrose co-crystals with phenolic extract will be reduced compared to pure sucrose co-crystals, verified by determining the glycemic index based on the ISO 26642:2010 standard, from the observation of statistically significant differences between the samples evaluated, considering a confidence level of 95% (p < 0.05);It is expected that the glycemic index of orange juice with added phenolic extract encapsulated by ionic gelation will be reduced compared to pure orange juice. This will be verified by determining the glycemic index based on the ISO 26642:2010 standard, based on the finding of statistically significant differences between the samples evaluated, considering a 95% confidence level (p < 0.05)

—

Secondary

Measure	Time frame
Secondary outcomes are not expected	—

Countries

Contacts

Public ContactJuliana Macedo

Universidade Estadual de Campinas

jumacedo@unicamp.br+55 19 3521 4082

Outcome results

None listed

Source: REBEC (via WHO ICTRP) · Data processed: Aug 10, 2026