Identify one or more flat bread mixes that produce a reduction in positive incremental area under the curve (iAUC) of post-prandial glucose relative to the control product.
This study was a double-blind, randomised, balanced incomplete block design exploratory study of efficacy, with 11 active treatments compared to a control product in 42 healthy subjects to see if a mix of active ingredients (viscous fibres and flours) lowered the post-prandial glucose (PPG) response in capillary blood (finger prick) over a two and three hours period, relative to the control product. Every subject received the control and 4 out of the 11 treatments on five separate test days.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Masking
DOUBLE
Enrollment
42
Leatherhead Food Research UK
Leatherhead, Randalls Road, Surrey, United Kingdom
Positive incremental area under the curve (iAUC)
Time frame: 120 minutes
Positive incremental area under the curve (iAUC)
Time frame: 180 minutes
This platform is for informational purposes only and does not constitute medical advice. Always consult a qualified healthcare professional.
83 g high fibre flour + 2 g guar gum + 15 g legume flour
96 g high fibre flour + 4 g guar gum
86 g high fibre flour + 4 g guar gum + 10 g legume flour
81 g high fibre flour + 4 g guar gum + 15 g legume flour
94 g high fibre flour + 6 g guar gum
98 g high fibre flour + 2 g konjac mannan
96 g high fibre flour + 4 g konjac mannan
100 g low fibre flour
85 g high fibre flour + 15 g legume flour