The Effect of Sprouting of Wheat on Postprandial Glycemic and Satiety Responses of Wheat Bread Products

Blood Sugar Clinical Trial

Official title: The Effect of Sprouting of Wheat on Postprandial Glycemic and Satiety Responses of Wheat Bread Products

Status Completed

Clinical Trial Summary

The objective of this study is to investigate the effect of inclusion of 50% sprouted wheat wholemeal in a bread recipe on the postprandial glycemic and satiety responses, as well as on appetite-related sensations and acceptability of the developed products relative to a product made with a similar unsprouted wheat recipe.

Clinical Trial Description

This study is a randomized crossover trial involving three different bread products. At each study visit, capillary blood glucose will be measured at fasting, and then 15, 30, 45, 60, 90, and 120 minutes following the start of ingestion of the study food. Visual analogue scales will be used to assess appetite and fullness sensations at fasting, and then 30, 60, 90 and 120 minutes. ;

Related Conditions & MeSH terms

• Blood Sugar

• NCT number: NCT05526937
• Study type: Interventional
• Source: University of Guelph
• Status: Completed
• Phase: N/A
• Start date: October 18, 2022
• Completion date: May 15, 2023