Effects of teff, a new old grain, on glucose and insulin responses

No scientific evidence is available regarding the glucose and insulin response
of food products containing Eragrostis Tef (teff).

To investigate glycemic and insulinemic index of teff bread relative to wheat
bread in healthy individuals.

Three test foods and a control food will be consumed in a randomized crossover
trial. The foods will be offered to each subject during five separate test
days. Two-hour postprandial glucose and insulin will be measured.

Per test day, subjects will receive a portion equivalent to 50 g of available
carbohydrate, which they ingest within 10 -15 minutes. At 0, 15, 30, 45, 60, 90
and 120 minutes blood samples will be taken. The test foods are breads baked
with different types of flour/meal developed by *Koopmans meel
b.v.* (Leeuwarden). All ingredients of the products are suitable for human
consumption and are microbiologically safe. The wheat flour will be exchanged
for teff meal in 2 different dosages and for wheat meal. At the first and the
last measuring day white bread will be served as the control food. The other 3
days, 3 test foods will be served in a randomized order.

The intervention is non-therapeutic to the participant. The risk associated
with participation is negligible and the burden can be considered as low.
Subjects have to come to the research centre once for a screening visit during
which several questionnaires are filled out and anthropometrics are measured.
Then subjects have to come to the research centre 5 times for approximately 3
hours, during which a venous cannula is placed by an experienced research nurse
and 7 blood samples are taken after ingestion of bread. All test foods are
based on commercially available products and are safe to use for human
consumption.