Food Modification to Alter Glycaemia and Insulinaemia
Trial Snapshot
- Phase
- Not Applicable
- Status
- Completed
- Sponsor
- Enrollment
- 14
- Locations
- 2
- Primary Endpoint
- Insulin
Study Overview
Brief Summary
The study specifically aims to determine glycemic and insulinemic response of added low GI ingredients, beta-glucan, resistant starch and isomaltulose to foods.
Detailed Description
There will be a total of 9 test sessions and each session will last up to 3 hours. At each test session, the following procedures will be performed: two finger-prick blood samples, five minutes apart to measure baseline blood glucose and insulin concentrations. Subject will be served the test food and to consume within15 minutes. Following the test meal, blood samples will be collected at the following time points: 15, 30, 45, 60, 90, 120, 150 and 180min for glucose measurements and insulin measurements will be collected at 30, 60, 90, 120, 150 and 180min.
Study Design
- Study Type
- Interventional
- Allocation
- Randomized
- Intervention Model
- Crossover
- Primary Purpose
- Other
- Masking
- None
Eligibility Criteria
- Ages
- 21 Years to 40 Years (Adult)
- Sex
- Male
- Accepts Healthy Volunteers
- Yes
Inclusion Criteria
- •Healthy Males
- •Chinese ethnicity
- •Age ≥21 and ≤ 40 years
- •Body mass index between 18.5 to 25 kg/m2
- •Normal blood pressure ≤140/90 mmHg
- •Fasting blood glucose <6.0 mmol/L
- •In general good health
Exclusion Criteria
- •Current smoker
- •Have metabolic diseases (such as diabetes, hypertension etc)
- •Have glucose-6-phosphate dehydrogenase deficiency (G6PD deficiency)
- •Have medical conditions and/or taking medications known to affect glycaemia (glucocorticoids, thyroid hormones, thiazide diuretics)
- •Have an ongoing infection or currently undergoing treatment at the time of screening
- •Have known Chronic infection or known to suffer from or have previously suffered from or is a carrier of Hepatitis B Virus (HBV), Hepatitis C Virus (HCV), Human Immunodeficiency Virus (HIV)
- •Have active Tuberculosis (TB) or currently receiving treatment for TB
- •Intolerances or allergies to any foods
- •Partake in sports at the competitive and/or endurance levels
- •Intentionally restrict food intake
Arms & Interventions
Glucose Reference 1
50g glucose dissolve in 250 ml of water
Intervention: Glucose Reference 1 (Other)
Glucose Reference 2
50g glucose dissolve in 250 ml of water
Intervention: Glucose Reference 2 (Other)
Glucose Reference 3
50g glucose dissolve in 250 ml of water
Intervention: Glucose Reference 3 (Other)
Wheat Yellow Noodle
Boiled 170.6g of wheat yellow noodle
Intervention: Wheat Yellow Noodle (Other)
Beta-glucan Yellow Noodle
Boiled 230.4g of beta-glucan yellow noodle.
Intervention: Beta-glucan yellow Noodle (Other)
Rice Roll
Steamed 197.6g of rice roll
Intervention: Rice Roll (Other)
Rice Roll with resistant starch
Steamed 232.6g of rice roll fortified with resistant starch
Intervention: Rice Roll with resistant starch (Other)
Sucrose jelly
Jelly made with 25g of sucrose and 48g of wheat white bread
Intervention: Sucrose Jelly (Other)
Isomaltulose jelly
Jelly made with 25g of isomaltulose and 48g of wheat white bread
Intervention: Isomaltulose Jelly (Other)
Outcomes
Primary Outcomes
Insulin
Time Frame: up to 180 minutes
Blood glucose will be collected using finger prick method and analysed using Cobas analyser
Glucose
Time Frame: up to 180 minutes
Blood glucose will be collected using finger prick method and analysed using Hemocue analyser
Secondary Outcomes
No secondary outcomes reported
Investigators
JeyaKumar Henry
Principal Investigator
Clinical Nutrition Research Centre, Singapore