Hyperglycemia Clinical Trial
Official title:
Millet Products Study - Investigation of Glycemic Index and Satiety
The purpose of this study is to investigate how millet incorporation into different baked product types influences glycemic response and satiety.
The purpose of this study is to investigate how millet incorporation into different baked
product types (i.e. an extruded snack versus a biscuit) influences glycemic response and
satiety.
This project will examine the effect of millet, on glycemic response and satiety. To
determine the effect of product matrix and processing methods, testing will be done using an
extruded snack, porridge, a couscous-like product and a biscuit.
All product servings will provide 50 g of available carbohydrate and will be consumed by
participants within 10 minutes.
;
Allocation: Randomized, Endpoint Classification: Efficacy Study, Intervention Model: Crossover Assignment, Masking: Double Blind (Subject, Caregiver, Investigator, Outcomes Assessor), Primary Purpose: Basic Science
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