Stopped: We recruited and completed all 3 interventions in 10 participants for bread and 10 for tortilla, but stopped at 8 participants (instead of 10) for arepa and two of these participants only completed 2 out of 3 interventions because funding end.
Foods that release glucose rapidly, leading to spikes in blood sugar and insulin (known as high glycemic index foods), generate lower satiety responses than foods with low glycemic index. High glycemic index foods are also linked to an increased risk of developing diabetes. The partial replacement of carbohydrates in rich staple foods with soy flour has the potential to reduce glycemic response and improve satiety. In many regions of Latin America, as well as in the Middle East and North Africa (MENA) regions, bread is the staple source of calories, but it is a relatively poor source of balanced nutrition. Bread enriched with soy flour could provide higher dietary protein while moderating blood glucose (and insulin) spikes, which can help reduce insulin resistance and metabolic diseases. The results of this study could provide government and private human nutritionists with the evidence they need to formulate soy flour into bread, corn tortillas, and arepas for schools and homes.
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AI-rewrites the medical criteria so a patient or caregiver can understand them. Always confirm with the trial site.
Plasma glucose
Timeframe: -30 minutes to 120 min post-prandially
Plasma insulin
Timeframe: -30 minutes to 120 min post-prandially