This study aims to determine the 2 hour glycemic responses of two bread products and one dried lingonberry product. The average postprandial response of each product is compared with glycemic response after ingestion of control solution with a similar carbohydrate content (glucose, glucose-fructose) as the provided by the respective test product.
Study Type
INTERVENTIONAL
Allocation
NA
Masking
NONE
Enrollment
14
Sugar infused dried lingonberry
Brown bread
Whole grain bread
Clinical Life Sciences Ltd
Kajaani, Finland
The 2 hours glycemic responses to test products and control solutions
Capillary blood samples are taken before and at 15, 30, 45, 60, 90 and 120 min after starting to eat the test products or control solutions for measurements of plasma glucose concentrations.
Time frame: 2 hours
The 2 hours insulinemic responses to dried lingonberry product and corresponding control solution
Capillary blood samples are collected before and at 15, 30, 45, 60, 90 and 120 min after eating the lingonberry test product and glucose-fructose control solution. The serum insulin concentrations are analysed.
Time frame: 2 hours
The incremental area under glucose curve (IAUC) of bread test products
IAUC (mmol/l x min) is determined using the trapezoidal method for each subject and bread test product and corresponding glucose control solution.
Time frame: 2 hours
Glycemic index (GI) of bread test products
The GI is calculated as a percentage of the glucose IAUC values of a bread product and a glucose control solution.
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Glucose solution with a corresponding amount of carbohydrates as provided by the bread test products
Control solution with a similar carbohydrate content as provided by the dried lingonberry test product