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Characterizing the Technological Properties of Emmer Seeds, Flour, and Bread; and Determining the Effect of Emmer Breads on Glycemic Responses in Healthy Humans
This study characterized emmer seeds, flours, and breads, and investigated the effects of emmer breads on the glycemic response
This study aimed to 1. describe the technological characteristics of emmer seeds, flours, and breads, 2. determine the glycemic index and glycemic load of two emmer breads, and 3. to investigate the effects of these breads on postprandial glycemic response in healthy subjects
Age
18 - 25 years
Sex
ALL
Healthy Volunteers
Yes
Agricultural University of Athens
Athens, Attica, Greece
Start Date
August 1, 2019
Primary Completion Date
November 1, 2019
Completion Date
November 1, 2019
Last Updated
April 26, 2021
14
ACTUAL participants
Glucose as reference food
OTHER
Emmer bread from Greek emmer
OTHER
Emmer bread from Italian emmer
OTHER
Whole wheat commercial bread
OTHER
Lead Sponsor
Agricultural University of Athens
Data Source & Attribution
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Modifications: This data has been reformatted for display purposes. Eligibility criteria have been parsed into inclusion/exclusion sections. Location data has been geocoded to enable distance-based search. For the authoritative and most current information, please visit ClinicalTrials.gov.
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View ClinicalTrials.gov Terms and ConditionsNCT05702372