Glycemic Index and Glycemic Response of Food and Products

Study Overview
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Brief Summary
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The purpose of ths study was to evaluate the glycemic index and glycemic response of food and products that produced in Tiwan. The food and product are in includes local produced fruits, starchy food and bread made from resistant starch.

Detailed Description
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Low glycemic index (GI) diets have protective and therapeutic potential for diabetic patients and general public. With recent recognition of resistant starch (RS), an indigestible fraction which has postprandial glucose lowering effects, the addition of resistant starch in bread may alter its glycemic effects and thus glycemic index. Therefore, the objectives of this study were to investigate the glycemic index, glycemic reponse of Taiwan local food and effects of resistant starch in bread formulation.

Official Title
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Glycemic Index and Glycemic Response of Food and Products That Produced in Taiwan

Conditions
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Healthy

Intervention / Treatment
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* Other: test food


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: 1) healthy weight, stable for 6 months prior to the study, 2) not being on a diet, 3) not taking prescription medication, 4) not a smoker, 5) normotensive and 6) normal fasting glucose Exclusion Criteria: -

Ages Eligible for Study
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Minimum Age: 20 Years
Maximum Age: 30 Years

Sexes Eligible for Study
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All

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Design Details

Primary Purpose: Basic Science
Allocation: Randomized
Intervention Model: Single Group Assignment
Masking: Single


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: Test food, reference food<br>Test food group of subject need to comsume 50g available carbohydrate of test food. One test food for one ocassion. Reference food need to comsume same 50g available carbohydrate of reference food, usually white bread or glucose syrup. | Other: test food<br>* All food, include reference food was tested in 50g available carbohydrate portion size.<br>* Other names: White bread with resistant starch;|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| glycemic index | White bread was the reference food (GI = 100%) against which all test foods were compared. Subjects arrived at the laboratory at eight to nine o'clock in the morning after 10-12 h overnight fast. Each subject was fed equivalent 50 g available carbohydrate of test foods or reference food in random order. To minimize day to day variation of glucose tolerance, the reference food was tested in triplicate in each subject. All test and reference foods were served with 220 mL of water. An automatic lancet device (Safe-T-Pro Diagnostics GmbH Mannheim, Germany) was used to collect finger capillary blood samples (1.5 mL). Blood samples were taken immediately before the start of the study (0 min) and 15, 30, 45, 60, 90 and 120 min after the start of eating. | 2 hour postprandial blood glucose | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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glycemic index, resistant starch, glycemic response