25
Participants
Start Date
January 31, 2014
Primary Completion Date
October 31, 2014
Study Completion Date
October 31, 2014
Resistant Starch
In a randomized crossover fashion, participants will consume bagels that are made with either high-resistant starch or standard wheat flour, daily for a period of 8 weeks, with a 4 week washout period.
Human Nutraceutical Research Unit, Guelph
Ontario Ministry of Agriculture, Food and Rural Affairs
OTHER_GOV
Maple Leaf Foods, Canada Bread
UNKNOWN
University of Guelph
OTHER