Glycemic Index of Pastry
Condition: Healthy Volunteers
Study type: Interventional

Summary: 
      In the early 1980s and following the first publications by Jenkins et al., The notion of
      glycemic index (GI) appeared with the aim of classifying the different sources of
      carbohydrates in our diet according to their effect on the post-prandial glycemic response.
      Since these years, many studies have been designed to determine the usefulness of the
      glycemic index and indicate that a low glycemic index for a food, a dish, a meal or a diet is
      associated with a decreased risk of metabolic pathologies (diabetes, hypertriglyceridemia),
      degenerative (cardiovascular diseases) or overload (obesity). This justifies the interest in
      favoring foods with a low glycemic index in healthy subjects.

      A review confirmed the mechanistic link between postprandial blood sugar and the variability
      of blood sugar, making it possible, on the one hand, to maintain good glucose homeostasis
      and, on the other hand, to prevent pathologies such as obesity, diabetes and cardio-vascular
      diseases. The EFSA also considers that reducing the increase in blood sugar in the post-meal
      phase can be considered a physiological benefit, especially in subjects with glucose
      intolerance.

      Post-meal blood sugar depends on many factors including the glycemic index of foods eaten
      during the meal. Knowing the glycemic index of foods is therefore very useful.

      Mademoiselle Dessert offers pastries with a low glycemic index. The objective of this study
      is thus to determine the glycemic index of 6 pastries in order to inform consumers on these
      pastries glycemic index.
    

Detailed description: 
      The study will be carried out on healthy volunteers, aged from 18 to 65 with a body mass
      index (BMI) between 18 and 30 kg/m² (limits included).

      The main objective of the study is to determine the glycemic index of 6 pastries in healthy
      volunteers with 7 kinetic points (0, 15, 30, 45, 60, 90 and 120 min).
    

Intervention name(s): Glucose; truffle match; hazelnut chocolate cookie; Paris Brest style eclair; hazelnut chocolate finger; lemon finger; elderflower madeleine
Intervention type(s): Other; Other; Other; Other; Other; Other; Other
Intervention description(s): Each subject will consume the reference product during visits V1 and V5. A venous catheter will be placed by a medical biology technician and a blood sample will be taken immediately after placement: this is the first sample at T = 0 min. Then, the subject will have a maximum of 10 minutes to consume the glucose solution. The technician will then take blood samples at T = 15, T = 30, T = 45, T = 60, T = 90 and T = 120 minutes.; The products evaluated are pastries from the Mademoiselle Desserts range. The amounts consumed will be calculated for each of the pastries so that 50 g of carbohydrate is ingested per intake. Subjects may consume 200 mL of water after ingesting the pastries. During visits V2 to V4 and V6 to V8, the subject will consume successively the pastries which will have been assigned to him randomly and according to the randomization list.
During the visit : A venous catheter will be placed by a medical biology technician and a blood sample will be taken immediately after placement: this is the first sample at T = 0 min. Then, the subject will have a maximum of 10 minutes to consume 221.2 g of truffle match (contained 50 g of glucose). The technician will then take blood samples at T = 15, T = 30, T = 45, T = 60, T = 90 and T = 120 minutes.; The products evaluated are pastries from the Mademoiselle Desserts range. The amounts consumed will be calculated for each of the pastries so that 50 g of carbohydrate is ingested per intake. Subjects may consume 200 mL of water after ingesting the pastries. During visits V2 to V4 and V6 to V8, the subject will consume successively the pastries which will have been assigned to him randomly and according to the randomization list.
During the visit : A venous catheter will be placed by a medical biology technician and a blood sample will be taken immediately after placement: this is the first sample at T = 0 min. Then, the subject will have a maximum of 10 minutes to consume 142.8 g of hazelnut chocolate cookie (contained 50 g of glucose). The technician will then take blood samples at T = 15, T = 30, T = 45, T = 60, T = 90 and T = 120 minutes.; The products evaluated are pastries from the Mademoiselle Desserts range. The amounts consumed will be calculated for each of the pastries so that 50 g of carbohydrate is ingested per intake. Subjects may consume 200 mL of water after ingesting the pastries. During visits V2 to V4 and V6 to V8, the subject will consume successively the pastries which will have been assigned to him randomly and according to the randomization list.
During the visit : A venous catheter will be placed by a medical biology technician and a blood sample will be taken immediately after placement: this is the first sample at T = 0 min. Then, the subject will have a maximum of 10 minutes to consume 277.7 g of Paris Brest style eclair (contained 50 g of glucose). The technician will then take blood samples at T = 15, T = 30, T = 45, T = 60, T = 90 and T = 120 minutes.; The products evaluated are pastries from the Mademoiselle Desserts range. The amounts consumed will be calculated for each of the pastries so that 50 g of carbohydrate is ingested per intake. Subjects may consume 200 mL of water after ingesting the pastries. During visits V2 to V4 and V6 to V8, the subject will consume successively the pastries which will have been assigned to him randomly and according to the randomization list.
During the visit : A venous catheter will be placed by a medical biology technician and a blood sample will be taken immediately after placement: this is the first sample at T = 0 min. Then, the subject will have a maximum of 10 minutes to consume 312.5 g of hazelnut chocolate finger (contained 50 g of glucose). The technician will then take blood samples at T = 15, T = 30, T = 45, T = 60, T = 90 and T = 120 minutes.; The products evaluated are pastries from the Mademoiselle Desserts range. The amounts consumed will be calculated for each of the pastries so that 50 g of carbohydrate is ingested per intake. Subjects may consume 200 mL of water after ingesting the pastries. During visits V2 to V4 and V6 to V8, the subject will consume successively the pastries which will have been assigned to him randomly and according to the randomization list.
During the visit : A venous catheter will be placed by a medical biology technician and a blood sample will be taken immediately after placement: this is the first sample at T = 0 min. Then, the subject will have a maximum of 10 minutes to consume 263.1 g of lemon finger (contained 50 g of glucose). The technician will then take blood samples at T = 15, T = 30, T = 45, T = 60, T = 90 and T = 120 minutes.; The products evaluated are pastries from the Mademoiselle Desserts range. The amounts consumed will be calculated for each of the pastries so that 50 g of carbohydrate is ingested per intake. Subjects may consume 200 mL of water after ingesting the pastries. During visits V2 to V4 and V6 to V8, the subject will consume successively the pastries which will have been assigned to him randomly and according to the randomization list.
During the visit : A venous catheter will be placed by a medical biology technician and a blood sample will be taken immediately after placement: this is the first sample at T = 0 min. Then, the subject will have a maximum of 10 minutes to consume 294.1 g of elderflower madeleine (contained 50 g of glucose). The technician will then take blood samples at T = 15, T = 30, T = 45, T = 60, T = 90 and T = 120 minutes.
Allocation: Randomized
Intervention model: Crossover Assignment
Intervention model description: monocentric, randomized, cross-over and ambulatory study
Masking: Double (Participant, Investigator)
Primary purpose: Other
Keywords: pastry; glycemic index