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The study focus is on the possible improvement in glucose tolerance at a second standardized meal that can be achieved when preceded by a test meal with a low GI and a high GP.
A study in healthy subjects using spaghetti as the test breakfast and a white wheat bread as the reference. Glycaemia, insulinaemia, NEFA, TG and subjective appetite are studied up to the time of the lunch meal that is served 4h after breakfast. After lunch the blood sampling continues for 2 hours.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Reference | Other | White wheat bread |
|
| Test product | Other | Pasta |
|
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Reference | Other | the reference product used |
|
| Measure | Description | Time Frame |
|---|---|---|
| Glucose | 0-6 h |
| Measure | Description | Time Frame |
|---|---|---|
| Non-esterified fatty acids (NEFA) | 0-6 h | |
| Triglycerides (TG) | 0-6 h | |
| Appetite rating (Visual Analogue Scale) |
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Inclusion Criteria:
Exclusion Criteria:
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| Name | Affiliation | Role |
|---|---|---|
| Elin Östman, Ass prof | Food for Health Science Centre (Medicon Village) - Lund University | Study Director |
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| Test product | Other | The test Product used |
|
|
| 0-6 h |
| Insulin | 0-6 h |