Glycaemic Index of Fibre-rich Flours in Healthy Volunteers
Study of the Glycaemic Index of Breads Made From Flour Naturally Rich in Fibre in Healthy Volunteers
Study Overview
Status
Status
Conditions
Conditions
Intervention / Treatment
Intervention / Treatment
Study Type
Study Type
Enrollment (Actual)
Enrollment
Phase
Phase
- Not Applicable
Contacts and Locations
Study Contact
Study Contact
- Name: Flore DEPEINT, PhD
- Phone Number: +33 344067592
- Email: flore.depeint@unilasalle.fr
Study Contact Backup
- Name: Wendy SZTUPECKI
- Phone Number: +33 344062525
- Email: wendy.sztupecki@unilasalle.fr
Study Locations
-
-
-
Amiens, France, 80000
- Centre de recherche clinique - Centre Hospitalo Universitaire
-
-
Participation Criteria
Eligibility Criteria
Eligibility Criteria
Ages Eligible for Study
Accepts Healthy Volunteers
Genders Eligible for Study
Description
Inclusion Criteria:
- Having a Body Mass Index (BMI) between 18.5 and 30 kg/m²
- Non-smoker for more than three months
- Having signed the informed consent form
- Likely to follow the constraints generated by the study (one morning per week for 9 weeks)
- Social insurance
Exclusion Criteria:
- Pregnant woman
- Subject with a known progressive somatic or psychiatric disease
- Fasting blood glucose greater than 6.1 mmol/L (1.10 g/L), postprandial blood glucose greater than 7.7 mmol/L (1.4 g/L) or known diabetes treated or untreated
- Hyperinsulinemia or a history of insulinoma
- HbA1c greater than 7 %
- History of hypercholesterolemia, hypertension, diabetes or glucose intolerance
- History of food allergy or digestive pathology likely to affect digestion or absorption
- Renal failure
- ASAT or ALAT elevation beyond 1.5 times the upper limit
- Subject consuming more than three glasses per day of alcohol or suffering from various addictions
- Weight change of more than 3 kg in the last three months
- Person participating in another clinical study, or in a period of exclusion from another study
- Person deprived of liberty or under judicial protection
Study Plan
How is the study designed?
Design Details
- Primary Purpose: Other
- Allocation: Randomized
- Interventional Model: Crossover Assignment
- Masking: Quadruple
Number of Arms
Arms and Interventions
Participant Group / ArmParticipant Group / Arm |
Intervention / TreatmentIntervention / Treatment |
|---|---|
|
Placebo Comparator: Control IG100
1 small bread loaf using T55 standard white flour for a final content of 50 g equivalent digestible carbohydrates
|
Bread to be consumed within 10 minutes after 10h fasting
|
|
Experimental: Reference WB
1 small bread loaf using T55 Qualista white flour for a final content of 50 g equivalent digestible carbohydrates
|
Bread to be consumed within 10 minutes after 10h fasting
|
|
Active Comparator: Reference HFB
1 small bread loaf using T55 standard white flour supplemented with 11 % standard wheat bran (6% dietary fiber content) for a final content of 50 g equivalent digestible carbohydrates
|
Bread to be consumed within 10 minutes after 10h fasting
|
|
Experimental: Qualista HFB 01
1 small bread loaf using T55 Qualista white flour supplemented with 13 % untreated Qualista wheat bran (6% dietary fiber content) for a final content of 50 g equivalent digestible carbohydrates
|
Bread to be consumed within 10 minutes after 10h fasting
|
|
Experimental: Qualista HFB 02
1 small bread loaf using T55 Qualista white flour supplemented with 13 % pretreated Qualista wheat bran (treatment A - 6% dietary fiber content) for a final content of 50 g equivalent digestible carbohydrates
|
Bread to be consumed within 10 minutes after 10h fasting
|
|
Experimental: Qualista HFB 03
1 small bread loaf using T55 Qualista white flour supplemented with 13 % pretreated Qualista wheat bran (treatment B - 6% dietary fiber content) for a final content of 50 g equivalent digestible carbohydrates
|
Bread to be consumed within 10 minutes after 10h fasting
|
|
Experimental: Qualista HFB 04
1 small bread loaf using T55 Qualista white flour supplemented with 13 % pretreated Qualista wheat bran (treatment C - 6% dietary fiber content) for a final content of 50 g equivalent digestible carbohydrates
|
Bread to be consumed within 10 minutes after 10h fasting
|
What is the study measuring?
Primary Outcome Measures
Primary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
Glycaemic index
Time Frame: glycemia measured over 120 minutes
|
percentage area under the curve compared to standard white bread as 100% reference
|
glycemia measured over 120 minutes
|
Collaborators and Investigators
Sponsor
Sponsor
Collaborators
Collaborators
Study record dates
Study Major Dates
Study Start (Actual)
Study Start
Primary Completion (Actual)
Primary Completion
Study Completion (Actual)
Study Completion
Study Registration Dates
First Submitted
First Submitted
First Submitted That Met QC Criteria
First Submitted That Met QC Criteria
First Posted (Actual)
First Posted
Study Record Updates
Last Update Posted (Actual)
Last Update Posted
Last Update Submitted That Met QC Criteria
Last Update Submitted That Met QC Criteria
Last Verified
Last Verified
More Information
Terms related to this study
Other Study ID Numbers
Other Study ID Numbers
- Qualista-IG
Plan for Individual participant data (IPD)
Plan to Share Individual Participant Data (IPD)?
Drug and device information, study documents
Studies a U.S. FDA-regulated drug product
Studies a U.S. FDA-regulated device product
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