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The aim of this study is to investigate whether using a coarse wheat fraction in wire-cut cookie making induces a lower glycemic response in healthy subjects compared to wheat flour.
This study has a double-blind, randomized, cross-over design. During each of the two study visits, healthy participants will consume a standard portion of cookies. One cookie formulation will present a large amount of coarse wheat fraction, while the other formulation will include only wheat flour and will serve as a control. Blood glucose measurements will be taken postprandially at regular time points. Gastric emptying rate and oral processing behavior will be also object of study.
Age
18 - 50 years
Sex
ALL
Healthy Volunteers
Yes
KU Leuven/UZ Leuven
Leuven, Vlaams-Brabant, Belgium
Start Date
September 5, 2023
Primary Completion Date
November 24, 2023
Completion Date
November 24, 2023
Last Updated
November 29, 2023
55
ACTUAL participants
Wire-cut cookie
DIETARY_SUPPLEMENT
Lead Sponsor
KU Leuven
Data Source & Attribution
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