Effect of Dough Fermentation Time of Bread on the Glycaemic Index

Glycemic Index (MeSH T483740) Clinical Trial

— SLOWBREAD  

Official title:

Effect of Dough Fermentation Time of Bread on the Glycaemic Index

Clinical Trial Details — Status: Enrolling by invitation

Administrative data

• NCT number: NCT02570880
• Other study ID #: SLOWBREAD-15-1
• Status: Enrolling by invitation
• Phase: N/A
• First received: October 2, 2015
• Last updated: October 7, 2015
• Start date: October 2015
• Est. completion date: December 2015

Study information

• Verified date: October 2015
• Source: Zurich University of Applied Sciences
• Contact: n/a
• Is FDA regulated: No
• Health authority: Switzerland: Ethikkommission
• Study type: Interventional

Clinical Trial Summary

This study evaluates the impact of dough fermentation times on the glycaemic index of the ensuing breads.

Description:

The worldwide prevalence for non-communicable diseases (NCD) is increasing, nutrition is considered to be one of the main modifiable risk factors. An unhealthy diet leads to obesity, which is a further risk factor for NCDs. Excessive carbohydrates but also the nutritional quality of carbohydrates, can be elements defining "unhealthy diets". The nutritional quality of carbohydrates can be expressed as the glycaemic index.

Fermentation time of bread dough could affect the ensuing bread quality to such an extent that it influences ist glycaemic index. If this hypothesis is confirmed, the process of breadmaking could be optimized in order to offer healthier bread varieties on the market.

Recruitment information / eligibility

• Status: Enrolling by invitation
• Enrollment: 15
• Est. completion date: December 2015
• Est. primary completion date: December 2015
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: Both
• Age group: 20 Years to 65 Years

Eligibility

Inclusion Criteria:

• no known food allergy or intolerance;

• no medications known to affect glucose tolerance (excluding oral contraceptives)

• stable doses of oral contraceptives, acetylsalicylic acid, thyroxin, vitamins and mineral supplements or drugs to treat hypertension or osteoporosis are acceptable.

Exclusion Criteria:

• a known history of diabetes mellitus or the use of antihyperglycaemic drugs or insulin to treat diabetes and related conditions;

• a major medical or surgical event requiring hospitalization within the preceding 3 months;

• the presence of disease or drug(s) which influence digestion and absorption of nutrients;

• the use of steroids, protease inhibitors or antipsychotics

• pregnancy / breastfeeding

Study Design

Intervention Model: Single Group Assignment, Masking: Open Label, Primary Purpose: Basic Science

Related Conditions & MeSH terms

• Glycemic Index (MeSH T483740)

Intervention

Other:
• glycemic index (glucose-solution, bread samples)
All participants will test 2 breads, prepared with different fermentation times of dough, both breads will be tested in duplicate. Methode: International Organization for Standardization / Final Draft International Standard 26642, Food products — Determination of the glycaemic index (GI) and recommendation for food classification

Locations

Country	Name	City	State
Switzerland	ZHAW, Zurich Univeristy of Applied Sciences	Wädenswil	Canton Zürich

Sponsors (1)

Lead Sponsor	Collaborator
Beatrice Baumer

Country where clinical trial is conducted

Switzerland, 

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	Change in postprandial glycemia: Glucose in capillary blood samples over 2 hours (blood samples every 15 minutes), after oral intake of bread samples or glucose-solution (reference)	a drop of capillary blood will be taken every 15 minutes after ingestion of a bread sample containing 50 g of available carbohydrates	2 hours for each sample, 7 samples total, on non consecutive days, over 4 weeks	No