Determination of the Glycemic Index of Products Varying in Levels of Refined and Whole Grain Corn

Interest in identifying low GI foods and the food factors responsible for the low GI of foods has increased. Three corn products with varying levels of refined and whole grain corn will be compared to each other and to a dextrose control. It is hypothesized that higher levels of whole grain corn present in a food will decrease the rate of absorption and result in a lower postprandial glucose levels and glycemic index, and that the whole grain ingredient manufacturing process impacts whole grain ingredient benefits.

NCT Number	NCT07427654
Lead Sponsor	PepsiCo Global R&D
Conditions	Glycemic Index, Glycemic Load
Enrollment	29 participants
Start Date	2026-01-08
Primary Completion	2026-03-12 (estimated)
Study Completion	2026-03-12 (estimated)
Updated on ClinicalTrials.gov	2026-03-16