Acute Glycemic Effects of Crackers Made by Different Flours

Short-term Effects of Crackers on Glycemic Index and Glycemic Responses. A Randomized Trial in Healthy Adults

This study investigated the acute effects of cracker consumption made by different flours on glycemic responses.

This study aimed to determine the glycemic index and glycemic load of crackers made by different flours (wheat, whole wheat, and 30% sunflower seed flour substitution) and to investigate the effects of these types of crackers on postprandial glycemic responses in healthy humans. Moreover, blood pressure levels and subjective appetite were evaluated.

Inclusion Criteria:

• healthy
• non-smoking
• non-diabetic men and women
• body mass index between 18 and 25 kg/m2

Exclusion Criteria:

• severe chronic diseases (e.g. cardiovascular diseases, diabetes mellitus, kidney or liver conditions, endocrine conditions)
• gastrointestinal disorders
• pregnancy
• lactation
• competitive sports
• alcohol abuse
• drug dependency