The purpose of the study is to determine the glycemic index and the insulinemic index of a sweetener syrup
Glycemic index is a measure of how carbohydrate-containing foods affect blood glucose levels. All foods that contain carbohydrates, such as starchy vegetables (potatoes, corn), desserts, fruits, bread, pasta, and rice, can be tested for how they affect blood sugar levels after being eaten. Glycemic index is assessed by having one or more people eat a specific amount of a single food (usually 50 grams of digestible carbohydrate) and then measuring the change in blood sugar levels compared with the levels achieved after they have eaten a control food containing the same amount of digestible carbohydrate, such as white bread or glucose. The average change in blood sugar levels over a set period of time relative to the levels after consumption of the control food, usually white bread or glucose, is the food's glycemic index. Insulinemic index is measure with the same methodology.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
NONE
Enrollment
6
3 glucose and insulin responses with experimental sweetener syrup : 50 grams of digestible carbohydrate plus fiber
1 glucose and insulin responses with classical sweetener syrup : 50 grams of digestible carbohydrate plus fiber
3 glucose and insulin responses with classical sugar syrup : 50 grams of digestible carbohydrate plus fiber
Biofortis
Nantes, France
Glycemic Index
The specific measure that will be use to determine the glycemic responses is the change in blood sugar levels compared with the levels achieved after they have eaten a control food containing the same amount of digestible carbohydrate. Sugar syrup was used as the reference food, giving it a glycemic index value of 100 by definition. The AUC of the test food is divided by the AUC of the standard (glucose) and multiplied by 100. Low GI: 55 or less, Medium GI: 56-69, High GI: 70 and above
Time frame: Every 48 hours (each new intervention), over a 2 hour blood glucose challenge
Insulinemic Index
The specific measure that will be use to determine the insulinemic responses is the change in blood insuline levels compared with the levels achieved after they have eaten a control food containing the same amount of digestible carbohydrate. Sugar syrup was used as the reference food, giving it a insulinemic index value of 100 by definition. The AUC of the test food is divided by the AUC of the standard (glucose) and multiplied by 100. Low GI: 55 or less, Medium GI: 56-69, High GI: 70 and above
Time frame: Every 48 hours (each new intervention), over a 2 hour blood glucose challenge
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