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Short-term Effects of Crackers on Glycemic Index and Glycemic Responses. A Randomized Trial in Healthy Adults
This study investigated the acute effects of cracker consumption made by different flours on glycemic responses.
This study aimed to determine the glycemic index and glycemic load of crackers made by different flours (wheat, whole wheat, and 30% sunflower seed flour substitution) and to investigate the effects of these types of crackers on postprandial glycemic responses in healthy humans. Moreover, blood pressure levels and subjective appetite were evaluated.
Age
18 - 55 years
Sex
ALL
Healthy Volunteers
Yes
Agricultural University of Athens
Athens, Greece
Start Date
September 19, 2022
Primary Completion Date
January 19, 2023
Completion Date
January 19, 2023
Last Updated
June 14, 2024
11
ACTUAL participants
Glucose as reference food
OTHER
Cracker made by wheat flour
OTHER
Cracker made by rye flour
OTHER
Cracker made by sunflower flour
OTHER
Lead Sponsor
Agricultural University of Athens
Collaborators
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 ConditionsNCT05449665