Ceapro’s CeaProve in global Glycemic Index study
Labeling of Glycemic Index values on foods has been proposed or is already occurring in a number of countries, and a number of laboratories are measuring the Glycemic Index of foods.
27/09/05 Ceapro Inc. has announced that its CeaProve diabetic test meal has been selected for use in a global study to develop and test a standardized method for determining the Glycemic Index of foods.
Labeling of Glycemic Index values on foods has been proposed or is already occurring in a number of countries, and a number of laboratories are measuring the Glycemic Index of foods. However, for regulatory purposes, an approved method is required; standards must be developed to assess the method and the laboratories using the method. The study will assess the extent and sources of variation in Glycemic Index values measured by 24 laboratories around the world.
CeaProve(TM) consists of calibrated wafers made from a proprietary formulation of proteins, fats, and complex carbohydrates. Each CeaProve(TM) diabetic test meal contains exactly 50g of available carbohydrate, in a mixed meal format, which is ideal for use as a research standard or control. CeaProve(TM) is also a simple, cost effective, and rapid point-of-care tool to identify the elevated blood glucose levels indicative of pre-diabetic and diabetic conditions. The wafers are consumed with a glass of water after an overnight fast. A quick analysis of the blood, using one of many standard glucose meters presently on the market, provides an on-the-spot indication of elevated blood glucose levels. Ceapro is pursuing several strategies to position CeaProve(TM) for sale and distribution to the public. These include selling the product over the counter at Canadian pharmacies and a global partnership strategy for international markets.
The Glycemic Index (GI) is a scale that ranks carbohydrate-rich foods by how much they raise blood glucose levels compared to glucose. A food that is easily broken down during digestion and quickly absorbed has a high GI value, whereas a food that is digested and absorbed slowly has a low GI value. Studies have shown that low GI diets are beneficial for people with diabetes, and may help lower the risk of developing diabetes, heart disease, cancer, and the metabolic syndrome.
