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| Name | Class |
|---|---|
| Kiantama Oy | INDUSTRY |
| Suomen Sokeri Oy | UNKNOWN |
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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.
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| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Berry product | Other | Sugar infused dried lingonberry | ||
| Bread product | Other | Brown bread | ||
| Bread product | Other | Whole grain bread | ||
| Glucose control solution | Other | Glucose solution with a corresponding amount of carbohydrates as provided by the bread test products | ||
| Glucose-fructose control solution | Other | Control solution with a similar carbohydrate content as provided by the dried lingonberry test product |
| Measure | Description | Time Frame |
|---|---|---|
| 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. | 2 hours |
| Measure | Description | Time Frame |
|---|---|---|
| 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. | 2 hours |
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Inclusion Criteria:
Exclusion Criteria:
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| Name | Affiliation | Role |
|---|---|---|
| Päivi Cheney, MD | Principal Investigator |
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| Clinical Life Sciences Ltd | Kajaani | 87100 | Finland |
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| 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. |
| 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. |