15
Participants
Start Date
December 15, 2017
Primary Completion Date
May 22, 2020
Study Completion Date
May 22, 2020
High glycemic index
Wheat yellow noodle, glutinous rice, tea with sucrose, biscuits, jelly made with sucrose and teriyaki chicken rice.The foods provided have been tested as high glycemic index. Participants' blood glucose will be monitored using the Continuous Glucose Monitor.
Low glycemic index
Beta-glucan yellow noodle, basmati rice, tea with isomaltulose, biscuits, jelly made with isomaltulose and mung bean noodles.The foods provided have been tested as low glycemic index.Participants' blood glucose will be monitored using the Continuous Glucose Monitor.
Clinical Nutrition Research Centre, Singapore
Health Promotion Board, Singapore
OTHER_GOV
Singapore Institute of Food and Biotechnology Innovation
OTHER_GOV