Bread for Blood Sugar

Phase-Based Progress Estimates
Human Nutraceutical Research Unit, Guelph, Canada
Blood Sugar+1 More
Bread - Other
18 - 65
All Sexes
What conditions do you have?

Study Summary

The objective of this study is to investigate the effect of inclusion of 50% sprouted wheat wholemeal in a bread recipe on the postprandial glycemic and satiety responses, as well as on appetite-related sensations and acceptability of the developed products relative to a product made with a similar unsprouted wheat recipe.

Eligible Conditions

  • Postprandial Glycemic Response
  • Blood Sugar

Treatment Effectiveness

Effectiveness Progress

1 of 3

Study Objectives

1 Primary · 1 Secondary · Reporting Duration: 2 hours

2 hours
Postprandial glycemic response
Postprandial satiety response

Trial Safety

Safety Progress

1 of 3

Trial Design

3 Treatment Groups

Unsprouted wholemeal bread
1 of 3
Sprouted wholemeal bread
1 of 3
White bread
1 of 3
Active Control
Experimental Treatment
Non-Treatment Group

15 Total Participants · 3 Treatment Groups

Primary Treatment: Bread · Has Placebo Group · N/A

Sprouted wholemeal bread
Experimental Group · 1 Intervention: Bread · Intervention Types: Other
White bread
PlaceboComparator Group · 1 Intervention: Bread · Intervention Types: Other
Unsprouted wholemeal bread
ActiveComparator Group · 1 Intervention: Bread · Intervention Types: Other

Trial Logistics

Trial Timeline

Approximate Timeline
Screening: ~3 weeks
Treatment: Varies
Reporting: 2 hours
Closest Location: Human Nutraceutical Research Unit · Guelph, Canada
Photo of ontario 1Photo of ontario 2Photo of ontario 3
2017First Recorded Clinical Trial
1 TrialsResearching Blood Sugar
8 CompletedClinical Trials

Who is running the clinical trial?

University of GuelphLead Sponsor
70 Previous Clinical Trials
7,030 Total Patients Enrolled

Eligibility Criteria

Age 18 - 65 · All Participants · 5 Total Inclusion Criteria

Mark “yes” if the following statements are true for you:
You are healthy.
You have normal non-fasting plasma glucose.
You are a regular consumer of wheat-based bread products.

About The Reviewer

Michael Gill preview

Michael Gill - B. Sc.

First Published: October 9th, 2021

Last Reviewed: August 12th, 2022

Michael Gill holds a Bachelors of Science in Integrated Science and Mathematics from McMaster University. During his degree he devoted considerable time modeling the pharmacodynamics of promising drug candidates. Since then, he has leveraged this knowledge of the investigational new drug ecosystem to help his father navigate clinical trials for multiple myeloma, an experience which prompted him to co-found Power Life Sciences: a company that helps patients access randomized controlled trials.