Clinical Trials Logo

Glycemic Index clinical trials

View clinical trials related to Glycemic Index.

Filter by:
  • Enrolling by invitation  
  • Page 1

NCT ID: NCT05903625 Enrolling by invitation - Hyperglycemia Clinical Trials

Effect of Lysine and Phosphorus Fortification on Glycemic Index and Postprandial Glycemia in Double Fortified Bread

LP-DFB-GI-PG
Start date: November 13, 2023
Phase: N/A
Study type: Interventional

The goal of this clinical trial is to investigate the effect of lysine and phosphorous on the glycemic index (GI) of white bread and postprandial glycemia. The main questions it aims to answer are: - Can double fortification with lysine and phosphorous lower the glycemic index (GI) of bread? - Does double fortification with lysine and phosphorous improve postprandial glycemia? Participants in the study will be assigned to the control group, where they will consume regular white bread, then to the experimental group, where they will consume double fortified bread with lysine and phosphorous. The glycemic response of the bread samples will be measured by monitoring blood glucose levels in healthy participants after consuming the bread. The glycemic index will also be calculated based on the area under the curve (AUC) of the test food compared to a standard. The collected data will be analyzed using statistical methods such as paired sample t-tests and one-way ANOVA. The expected outcomes of the study are that lysine and phosphorous will reduce the glycemic index of white bread and also decrease the postprandial blood glucose spike. This research aims to provide valuable insights into fortifying bread to improve its health impact, particularly for individuals with diabetes or at risk of developing diabetes