Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
| Name | Class |
|---|---|
| Institut Polytechnique UniLaSalle | UNKNOWN |
Not provided
Not provided
Not provided
Not provided
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.
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Control IG100 | Placebo Comparator | 1 small bread loaf using T55 standard white flour for a final content of 50 g equivalent digestible carbohydrates |
|
| Reference WB | Experimental | 1 small bread loaf using T55 Qualista white flour for a final content of 50 g equivalent digestible carbohydrates |
|
| Reference HFB | Active Comparator | 1 small bread loaf using T55 standard white flour supplemented with 11 % standard wheat bran (6% dietary fiber content) for a final content of 50 g equivalent digestible carbohydrates |
|
| Qualista HFB 01 | Experimental | 1 small bread loaf using T55 Qualista white flour supplemented with 13 % untreated Qualista wheat bran (6% dietary fiber content) for a final content of 50 g equivalent digestible carbohydrates |
|
| Qualista HFB 02 | Experimental | 1 small bread loaf using T55 Qualista white flour supplemented with 13 % pretreated Qualista wheat bran (treatment A - 6% dietary fiber content) for a final content of 50 g equivalent digestible carbohydrates |
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Standard white bread | Other | Bread to be consumed within 10 minutes after 10h fasting |
| |
| Measure | Description | Time Frame |
|---|---|---|
| Glycaemic index | percentage area under the curve compared to standard white bread as 100% reference | glycemia measured over 120 minutes |
Not provided
Not provided
Inclusion Criteria:
Exclusion Criteria:
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| Centre de recherche clinique - Centre Hospitalo Universitaire | Amiens | 80000 | France |
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Latin square randomization for test products following reference treatment (as per standard protocol)
Not provided
Not provided
Not provided
|
| Qualista HFB 03 | Experimental | 1 small bread loaf using T55 Qualista white flour supplemented with 13 % pretreated Qualista wheat bran (treatment B - 6% dietary fiber content) for a final content of 50 g equivalent digestible carbohydrates |
|
| Qualista HFB 04 | Experimental | 1 small bread loaf using T55 Qualista white flour supplemented with 13 % pretreated Qualista wheat bran (treatment C - 6% dietary fiber content) for a final content of 50 g equivalent digestible carbohydrates |
|
| Experimental white bread |
| Other |
Bread to be consumed within 10 minutes after 10h fasting |
|
| Standard High-fiber bread | Other | Bread to be consumed within 10 minutes after 10h fasting |
|
| Experimental High-fiber bread | Other | Bread to be consumed within 10 minutes after 10h fasting |
|