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The Effect of Content of Barley Beta-glucans in Bread on Postprandial Blood Sugar — ARRS-bGL-01  

Glycemic Index Clinical Trial

Official title:
The Effect of Content of Barley Beta-glucans in Bread on Postprandial Blood Sugar

Clinical Trial Summary

The effect of content of barley beta-glucans in bread on postprandial blood sugar will be measured with open-label crossover study. Study will be conducted in Slovenia on 10-12 adult subjects who will test three barley beta-glucan containing bread formulations (food) in comparison with a reference white bread. Objective of the study is to investigate the influence of the content of barley beta-glucan in bread on glycaemic index (incremental area under the curve (IAUC) for the blood glucose response curve for barley beta-glucan containing breads in comparison to reference white bread.

Clinical Trial Description

n/a

Study Design

Related Conditions & MeSH terms

Clinical Trial Details
NCT number NCT03878576
Study type Interventional
Source Nutrition Institute, Slovenia
Contact
Status Completed
Phase N/A
Start date November 26, 2018
Completion date December 7, 2018
View Details
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