U.S., Feb. 24 -- ClinicalTrials.gov registry received information related to the study (NCT07427654) titled 'Determination of the Glycemic Index of Products Varying in Levels of Refined and Whole Grain Corn' on Jan. 06.
Brief Summary: Interest in identifying low GI foods and the food factors responsible for the low GI of foods has increased. Three corn products with varying levels of refined and whole grain corn will be compared to each other and to a dextrose control. It is hypothesized that higher levels of whole grain corn present in a food will decrease the rate of absorption and result in a lower postprandial glucose levels and glycemic index, and that the whole grain ingredient manufacturing process impacts whole grain ingredient ben...