Evidence map›Paper›PMID 39103546›Full record

Trial reportEuropean journal of clinical nutrition2024

The acute effects of variations in the flour composition of crackers on the glycemic index and glycemic responses in healthy adults.

Emilia Papakonstantinou, Vasilis Alsab, Foteini Lympaki, Sofia Chanioti, Marianna Giannoglou, George Katsaros

Registry-linked trialAbstract readRandomized Controlled Trial
PubMed Publisher
In one paragraph

Trial report in European journal of clinical nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. It is linked to trial NCT05702372 (Short-term Effects of Crackers on Glycemic Index and Glycemic Responses. A Randomized Trial in Healthy Adults), which is not on this map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

NCT05702372 nacompletednot on this map

Short-term Effects of Crackers on Glycemic Index and Glycemic Responses. A Randomized Trial in Healthy Adults

TypeinterventionalSponsorAgricultural University of AthensRan2022 to 2023Enrolled11ConditionsPotential Abnormality of Glucose Tolerance, Appetitive BehaviorArmsGlucose as reference food, Cracker made by wheat flour, Cracker made by rye flour, Cracker made by sunflower flour
3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Biomimic models forFood chemistry: X · 2025
    Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors.

Emilia PapakonstantinouLab of Dietetics and Quality of Life, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Athens, Greece. emiliap@aua.gr.ORCID http://orcid.org/0000-0002-4498-7105
Vasilis AlsabLab of Dietetics and Quality of Life, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Athens, Greece.
Foteini LympakiLab of Dietetics and Quality of Life, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Athens, Greece.ORCID http://orcid.org/0009-0000-2272-6599
Sofia ChaniotiInstitute of Technology of Agricultural Products, Hellenic Agricultural Organization "DEMETER", 1 Sof. Venizelou Street, 14123, Lykovrissi, Athens, Greece.
Marianna GiannoglouInstitute of Technology of Agricultural Products, Hellenic Agricultural Organization "DEMETER", 1 Sof. Venizelou Street, 14123, Lykovrissi, Athens, Greece.
George KatsarosInstitute of Technology of Agricultural Products, Hellenic Agricultural Organization "DEMETER", 1 Sof. Venizelou Street, 14123, Lykovrissi, Athens, Greece.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

BACKGROUND/

objectivesThis study assessed the glycemic index (GI) and glycemic load (GL) of three crackers formulated with different flours: a control cracker (CC) made with conventional flour, one with 30% whole wheat flour substitution (WWC), and another with 30% sunflower seed flour substitution (SFC). This study aimed to explore the impact of these substitutions, which vary in protein and fiber content, on the glycemic responses compared to a reference glucose drink. SUBJECTS/

methodsIn a randomized controlled, crossover design, 11 healthy participants (mean age 23.5 ± 1 years; 7 women; BMI 23 ± 1 kg/m

resultsThe SFC crackers provided low GI and GL values (GI: 53 on the glucose scale, GL: 6 per serving), whereas the WWC and CC crackers provided high GI (GI: 77 and 90 on the glucose scale, respectively) and medium GL values (11 and 12 per serving, respectively). Compared with the glucose reference and CC crackers, only SFC induced lower postprandial glucose concentrations, lower glucose excursions, and lower peak glucose values. All crackers were rated as enjoyable and associated with increased satiety.

conclusionsSFC moderated postprandial glycemic responses compared to CC and the reference (D-glucose), but not WWC. These effects may be attributed to the soluble fibers and protein content of the SFC. These findings suggest potential benefits for body weight management and glycemic control, warranting further investigation of the role of flour substitutions in healthy snack options. CLINICAL

trial registrationThis trial has been registered at Clinicaltrials.gov (NCT05702372).

Indexed as

Blood GlucoseCross-Over StudiesFlourGlycemic IndexPostprandial PeriodAdultDietary CarbohydratesDietary FiberDietary ProteinsFemaleGlycemic LoadHelianthusHumansMaleTriticumYoung AdultBlood GlucoseDietary CarbohydratesDietary FiberDietary Proteins

Identifiers

PMID39103546

What Socratic holds

Textmetadata
Read underepoch 390

Registered trials

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.