Assessment of Glycemic Index for Dried Saskatoon Berries and Powder in Healthy Subjects

The glycemic index (GI) ranks carbohydrate-containing foods based on their effect on postprandial blood glucose levels. Foods or food products with lower GI values (55 or less) are absorbed more slowly, gradually increasing blood glucose and insulin levels. Fruits are believed to have a lower GI, making them potentially beneficial for individuals seeking to manage blood sugar levels. Previous studies from our and other groups suggest that Saskatoon berry (SB) is a potential functional food for glucose management. The glycemic index (GI) of dried SB powder and whole fruit remains undetermined, limiting our ability to make precise dietary recommendations. This study aims to evaluate the GI in both whole fruit and powder forms of SB. The determination of GI on SB products allows us to provide evidence-based guidance for healthcare providers when recommending SB as a functional food for glucose control.

NCT Number	NCT06928688
Lead Sponsor	University of Manitoba
Conditions	Healthy Volunteers (HV)
Enrollment	10 participants
Start Date	2025-03-01
Primary Completion	2025-11-20 (estimated)
Study Completion	2025-11-20 (estimated)
Updated on ClinicalTrials.gov	2026-01-08