Glycemic Index and Glycemic Response of Food and Products (GI)
August 7, 2012 updated by: Lin Meng Hsueh Amanda Lin, National Pingtung University Science and Technology
Glycemic Index and Glycemic Response of Food and Products That Produced in Taiwan
The purpose of ths study was to evaluate the glycemic index and glycemic response of food and products that produced in Tiwan.
The food and product are in includes local produced fruits, starchy food and bread made from resistant starch.
Study Overview
Detailed Description
Low glycemic index (GI) diets have protective and therapeutic potential for diabetic patients and general public.
With recent recognition of resistant starch (RS), an indigestible fraction which has postprandial glucose lowering effects, the addition of resistant starch in bread may alter its glycemic effects and thus glycemic index.
Therefore, the objectives of this study were to investigate the glycemic index, glycemic reponse of Taiwan local food and effects of resistant starch in bread formulation.
Study Type
Interventional
Enrollment (Actual)
10
Phase
- Not Applicable
Contacts and Locations
This section provides the contact details for those conducting the study, and information on where this study is being conducted.
Study Locations
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Pingtung, Taiwan
- Food Science Department
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Participation Criteria
Researchers look for people who fit a certain description, called eligibility criteria. Some examples of these criteria are a person's general health condition or prior treatments.
Eligibility Criteria
Ages Eligible for Study
20 years to 30 years (Adult)
Accepts Healthy Volunteers
Yes
Genders Eligible for Study
All
Description
Inclusion Criteria:
- 1) healthy weight, stable for 6 months prior to the study, 2) not being on a diet, 3) not taking prescription medication, 4) not a smoker, 5) normotensive and 6) normal fasting glucose
Exclusion Criteria:
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Study Plan
This section provides details of the study plan, including how the study is designed and what the study is measuring.
How is the study designed?
Design Details
- Primary Purpose: Basic Science
- Allocation: Randomized
- Interventional Model: Single Group Assignment
- Masking: Single
Arms and Interventions
Participant Group / Arm |
Intervention / Treatment |
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Experimental: Test food, reference food
Test food group of subject need to comsume 50g available carbohydrate of test food.
One test food for one ocassion.
Reference food need to comsume same 50g available carbohydrate of reference food, usually white bread or glucose syrup.
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All food, include reference food was tested in 50g available carbohydrate portion size.
Other Names:
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What is the study measuring?
Primary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
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glycemic index
Time Frame: 2 hour postprandial blood glucose
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White bread was the reference food (GI = 100%) against which all test foods were compared.
Subjects arrived at the laboratory at eight to nine o'clock in the morning after 10-12 h overnight fast.
Each subject was fed equivalent 50 g available carbohydrate of test foods or reference food in random order.
To minimize day to day variation of glucose tolerance, the reference food was tested in triplicate in each subject.
All test and reference foods were served with 220 mL of water.
An automatic lancet device (Safe-T-Pro Diagnostics GmbH Mannheim, Germany) was used to collect finger capillary blood samples (1.5 mL).
Blood samples were taken immediately before the start of the study (0 min) and 15, 30, 45, 60, 90 and 120 min after the start of eating.
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2 hour postprandial blood glucose
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Collaborators and Investigators
This is where you will find people and organizations involved with this study.
Investigators
- Principal Investigator: Lin Meng-Hsueh, PhD, NPUST
Publications and helpful links
The person responsible for entering information about the study voluntarily provides these publications. These may be about anything related to the study.
Study record dates
These dates track the progress of study record and summary results submissions to ClinicalTrials.gov. Study records and reported results are reviewed by the National Library of Medicine (NLM) to make sure they meet specific quality control standards before being posted on the public website.
Study Major Dates
Study Start
July 1, 2008
Primary Completion (Actual)
June 1, 2010
Study Completion (Actual)
June 1, 2010
Study Registration Dates
First Submitted
August 5, 2012
First Submitted That Met QC Criteria
August 6, 2012
First Posted (Estimate)
August 8, 2012
Study Record Updates
Last Update Posted (Estimate)
August 9, 2012
Last Update Submitted That Met QC Criteria
August 7, 2012
Last Verified
August 1, 2012
More Information
Terms related to this study
Other Study ID Numbers
- FP202
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