Glycaemic Index of Fibre-rich Flours in Healthy Volunteers

Study of the Glycaemic Index of Breads Made From Flour Naturally Rich in Fibre in Healthy Volunteers

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.

Inclusion Criteria:

• Having a Body Mass Index (BMI) between 18.5 and 30 kg/m²
• Non-smoker for more than three months
• Having signed the informed consent form
• Likely to follow the constraints generated by the study (one morning per week for 9 weeks)
• Social insurance

Exclusion Criteria:

• Pregnant woman
• Subject with a known progressive somatic or psychiatric disease
• Fasting blood glucose greater than 6.1 mmol/L (1.10 g/L), postprandial blood glucose greater than 7.7 mmol/L (1.4 g/L) or known diabetes treated or untreated
• Hyperinsulinemia or a history of insulinoma
• HbA1c greater than 7 %
• History of hypercholesterolemia, hypertension, diabetes or glucose intolerance
• History of food allergy or digestive pathology likely to affect digestion or absorption
• Renal failure
• ASAT or ALAT elevation beyond 1.5 times the upper limit
• Subject consuming more than three glasses per day of alcohol or suffering from various addictions
• Weight change of more than 3 kg in the last three months
• Person participating in another clinical study, or in a period of exclusion from another study
• Person deprived of liberty or under judicial protection