NOMAC : New Tools for Managing the Fate of Cereal Nutrients in the Gut : Effects of Amylose Content on Glycemic Index.

Rennes University Hospital10 enrolled

Overview

The consumption of cereals-based foods with low glycemic indexes, high micronutrients and fibers contents are highly recommended. The target of this work is to provide new solutions for cereal based foods: the knowledge and understanding on the in vivo fate will be used to define structural features to gain in foods.

Study Type

INTERVENTIONAL

Allocation

RANDOMIZED

Masking

SINGLE

Enrollment

Conditions

Healthy

Interventions

20% amylose breadOTHER

20% amylose bread

10% amylose breadDIETARY_SUPPLEMENT

10% amylose bread

CarbohydratesDIETARY_SUPPLEMENT

50g of carbohydrates ingested with 400 ml of water

Eligibility

Sex: ALLMin age: 19 YearsMax age: 65 YearsHealthy volunteers:

Medical Language ↔ Plain English

Inclusion Criteria: * Healthy individual, * Age between 19-65 years * With normal food habits with at least 2 main meals per day * Non smoking * Having filled the consent form Exclusion Criteria: * BMI \> 25 kg/m2, * Diabetes or any illness susceptible to alter * Coeliac disease * Past history of intestinal diseases. * Treatment susceptible of modifying glycemia. * Allergy

Locations (1)

Rennes University Hospital

Rennes, Brittany Region, France

Outcomes

Primary Outcomes

Glycemic index for each bread

To compare the glycemic index of breads made with different amylose content. (S1 to S6) A total of 6 visits. In each visit, blood samples will be taken for measurement of glycemia and insulinemia over 2 hours after ingestion of 50 of carbohydrates ingested with 400 ml of water.

Time frame: 2 hours

Secondary Outcomes

AUC for insulinemia for the 2 hours following the ingestion of each bread.

To compare the AUC for insulinemia for the 2 hours following the ingestion of each bread.

Time frame: 2 hours

Data from ClinicalTrials.gov

This platform is for informational purposes only and does not constitute medical advice. Always consult a qualified healthcare professional.