Effect of Dough Fermentation Time of Bread on the Glycaemic Index (SLOWBREAD)

October 7, 2015 updated by: Beatrice Baumer
This study evaluates the impact of dough fermentation times on the glycaemic index of the ensuing breads.

Study Overview

Status

Unknown

Conditions

Intervention / Treatment

Detailed Description

The worldwide prevalence for non-communicable diseases (NCD) is increasing, nutrition is considered to be one of the main modifiable risk factors. An unhealthy diet leads to obesity, which is a further risk factor for NCDs. Excessive carbohydrates but also the nutritional quality of carbohydrates, can be elements defining "unhealthy diets". The nutritional quality of carbohydrates can be expressed as the glycaemic index.

Fermentation time of bread dough could affect the ensuing bread quality to such an extent that it influences ist glycaemic index. If this hypothesis is confirmed, the process of breadmaking could be optimized in order to offer healthier bread varieties on the market.

Study Type

Interventional

Enrollment (Anticipated)

15

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

  • Switzerland
    • Canton Zürich
      • Wädenswil, Canton Zürich, Switzerland, 8820
        • ZHAW, Zurich Univeristy of Applied Sciences

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 65 years (ADULT, OLDER_ADULT)

Accepts Healthy Volunteers

Yes

Genders Eligible for Study

All

Description

Inclusion Criteria:

  • no known food allergy or intolerance;
  • no medications known to affect glucose tolerance (excluding oral contraceptives)
  • stable doses of oral contraceptives, acetylsalicylic acid, thyroxin, vitamins and mineral supplements or drugs to treat hypertension or osteoporosis are acceptable.

Exclusion Criteria:

  • a known history of diabetes mellitus or the use of antihyperglycaemic drugs or insulin to treat diabetes and related conditions;
  • a major medical or surgical event requiring hospitalization within the preceding 3 months;
  • the presence of disease or drug(s) which influence digestion and absorption of nutrients;
  • the use of steroids, protease inhibitors or antipsychotics
  • pregnancy / breastfeeding

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: NA
  • Interventional Model: SINGLE_GROUP
  • Masking: NONE

Arms and Interventions

Participant Group / Arm
Intervention / Treatment
EXPERIMENTAL: Bread sample vs. glucose solution
glycemic index
Other: glycemic index (glucose-solution, bread samples)
All participants will test 2 breads, prepared with different fermentation times of dough, both breads will be tested in duplicate. Methode: International Organization for Standardization / Final Draft International Standard 26642, Food products - Determination of the glycaemic index (GI) and recommendation for food classification

What is the study measuring?

Primary Outcome Measures

Outcome Measure
Measure Description
Time Frame
Change in postprandial glycemia: Glucose in capillary blood samples over 2 hours (blood samples every 15 minutes), after oral intake of bread samples or glucose-solution (reference)
Time Frame: 2 hours for each sample, 7 samples total, on non consecutive days, over 4 weeks
a drop of capillary blood will be taken every 15 minutes after ingestion of a bread sample containing 50 g of available carbohydrates
2 hours for each sample, 7 samples total, on non consecutive days, over 4 weeks

Collaborators and Investigators

This is where you will find people and organizations involved with this study.

Sponsor

Beatrice Baumer

Investigators

  • Principal Investigator: Beatrice E Baumer, MSc, MPH, ZHAW, Zurich University of Applied Science, Wädenswil, Switzerland

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

October 1, 2015

Primary Completion (ANTICIPATED)

December 1, 2015

Study Completion (ANTICIPATED)

December 1, 2015

Study Registration Dates

First Submitted

October 2, 2015

First Submitted That Met QC Criteria

October 6, 2015

First Posted (ESTIMATE)

October 7, 2015

Study Record Updates

Last Update Posted (ESTIMATE)

October 8, 2015

Last Update Submitted That Met QC Criteria

October 7, 2015

Last Verified

October 1, 2015

More Information

Terms related to this study

Other Study ID Numbers

  • SLOWBREAD-15-1

This information was retrieved directly from the website clinicaltrials.gov without any changes. If you have any requests to change, remove or update your study details, please contact register@clinicaltrials.gov. As soon as a change is implemented on clinicaltrials.gov, this will be updated automatically on our website as well.

Clinical Trials on Glycemic Index (MeSH T483740)

Clinical Trials on glycemic index (glucose-solution, bread samples)

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