The project aims to evaluate the glycaemic index of breads from different types of flour. In particular, we aim to understand the glycaemic and insulin responses as well as satiety and sensory profiles of the products.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
OTHER
Masking
QUADRUPLE
Enrollment
20
Bread to be consumed within 10 minutes after 10h fasting
Bread to be consumed within 10 minutes after 10h fasting
Bread to be consumed within 10 minutes after 10h fasting
Centre de recherche clinique - Centre Hospitalo Universitaire
Amiens, France
Glycaemic index
percentage area under the curve compared to standard white bread as 100% reference
Time frame: glycemia measured over 120 minutes
This platform is for informational purposes only and does not constitute medical advice. Always consult a qualified healthcare professional.
Bread to be consumed within 10 minutes after 10h fasting