Effect of high and low GI meals of varying fat types on biomarkers of disease and satiety

Volunteers Wanted   Healthy Adults 18-65 years

We are conducting a study to investigate the effect of a combination of high and low glycaemic index food with three different types of fat (saturated, monounsaturated and polyunsaturated) on the acute glycaemic and lipaemic response and feelings of satiety.

It will involve eating a meal in the morning and then having finger prick blood samples taken.  You will be required to attend the Monash University Department of Nutrition and Dietetics on 6 separate mornings. For further information please contact Katherine Joubert 03-9902 4199 or katherine.joubert@monash.edu