GlyCarb Remote Study logo

The Quadram Institute and the Norfolk and Norwich University Hospital are launching the GlyCarb Remote study to understand how different carbohydrate-rich meals affect blood sugar levels.

Consumption of carbohydrate-based foods made from cereals or legumes is usually accompanied by an increase in blood sugar. There are many factors that determine the metabolic response to a carbohydrate meal. These can include: how foods are processed (e.g. the cooking method); the type of carbohydrates in foods (e.g. slowly digested starch or resistant starch results in a lower blood sugar response); and other components of the meal in which the carbohydrate is consumed (e.g. whether it contains protein, fat and fibre).

At the Quadram institute we are looking at how carbohydrate foods are digested and broken down in the body. As well as better understanding exactly how this happens, this research will contribute to the development of new food products that may be beneficial to health. We therefore wish to investigate a range of carbohydrate-rich meals (from off the supermarket shelf through to those we have re-formulated) on blood sugar after ingestion.

We are looking for:

  • Healthy individuals
  • Aged 18 and older
  • With a BMI between 18 – 30 kg/m2 (you can check you BMI here)
  • Who have access to a smartphone/tablet or computer and are willing to use this for the study

GlyCarb Remote consists of a series of studies conducted remotely which means that you can participate from home with the “virtual” support of the study research team.

Each GlyCarb study involves eating two carbohydrate-rich meals for breakfast on set days over a 2-week period and measuring your blood sugar levels, using a Continuous Glucose Monitoring system and to complete a few short questionnaires online.

A Continuous Glucose Monitor system is made of a small device that is applied to the back of the arm to automatically monitor blood sugar changes during the day and the night.

If taking part, you will be asked to complete a baseline assessment to record body composition, using a smart scale, and habitual diet, completing an online food frequency questionnaire.

You will be able to take part only in one GlyCarb study at the time, but you may be able to participate in more than one GlyCarb study in the future.

The food items to be consumed during one study will be described to you during the study talk so you can choose if you want to participate. You can find more details on the foods being tested or you can contact the research team for further information.

If you would like to know more, please download the Participant Information Sheet detailing what is involved.

You can get in touch by filling in the form below to register your interest and we will contact you or you can contact the study team at or register your interest to hear more about GlyCarb studies here or using the form below.

Study 1: sbeII wheat bread - completed
In this study, we want to compare body sugar levels (called glucose) after eating a high resistant starch bread with eating a conventional bread, low in resistant starch. This will help us understand whether high resistant starch bread can help to boost fibre intake of healthy people. In the long term, we might be able to determine whether high resistant starch bread can help reduce the risk of common chronic diseases such as type II diabetes and obesity.