The Effect of Different Levels of Carbonation in Drinks on Glycemic Response, Gastric Emptying, Satiety and Energy Intake
Trial Snapshot
- Phase
- Not Applicable
- Status
- Completed
- Sponsor
- Enrollment
- 15
- Locations
- 2
- Primary Endpoint
- Changes in blood glucose concentrations in capillary blood using Hemocue
Study Overview
Brief Summary
The objective of this study is to compare the effect of different levels of carbonation isocaloric beverages on glycemic response (using protocol based on standardized glycemic index testing methodology), gastric emptying and satiety. It is hypothesized that carbon dioxide will delay gastric emptying, and in turn, attenuate glycemic response and enhance satiety. The use of a non-nutrient (gas) in improving glycemic response and satiety would have important health implications for the beverage industry.
Detailed Description
15-20 healthy subjects will be recruited for the study by means of advertisements, flyers and personal communications.
A randomized, cross-over design experiment with three treatments will be carried out. Three different beverages will be prepared:- No carbonation (NC): Potable water + sugar- Low carbonation (LC): Potable water + sugar + little CO2- High carbonation (HC): Potable water + sugar+ high CO2.
The outcome measures assessed will be glycemic response, gastric emptying and satiety. Glycemic response will be measured by taking capillary blood samples (<5ul) by fingerpricking with one-time use sterilized lancets. Gastric emptying will be assessed by ultrasonography methodology developed by Okabe et al, 2015. Satiety will be measured using electronic visual analogue scales assessing hunger, fullness, desire to eat, prospective consumption and thirst. In addition, participants will be asked to rate the level of effervescence of beverage, sweetness of beverage, amount of beverage consumed, as well as how pleasant the beverage was immediately after drinking of test beverage. Feelings of bloatedness will be assessed using electronic visual analogue scales administered at 0, 15, 30, 45, 60, 90,120 min from drinking of test beverage. At the end of the test session, ad libitum lunch will be served, and the amount of food and drinks consumed will be measured (by weight difference before and after serving).
Study Design
- Study Type
- Interventional
- Allocation
- Randomized
- Intervention Model
- Crossover
- Masking
- Single (Participant)
Eligibility Criteria
- Ages
- 21 Years to 40 Years (Adult)
- Sex
- All
- Accepts Healthy Volunteers
- Yes
Inclusion Criteria
- •Healthy adult
- •Aged between 21 - 40 years old
- •BMI between 18.0-30.0 kg/m2
- •Blood pressure < 140/80 mmHg
- •Fasting blood glucose < 6.0mmol/L
- •Fasting blood glucose < 6.0mmol/L
Exclusion Criteria
- •Are a smoker
- •Have symptoms or medical history of gastrointestinal, cardiovascular, diabetes, cancer or other illnesses/diseases/conditions that could affect gastric motility and appetite
- •Are on prescription medication
- •Had a major medical or surgical event requiring hospitalization within the preceding 3 months.
- •Are taking part in other clinical trials concurrently
- •Are taking part in sports at competitive/endurance levels
- •Have a score equal or greater than 3.7 for restrained eating in Dutch Eating Behaviour Questionnaire.
- •Have special dietary requirements or food allergies.
Outcomes
Primary Outcomes
Changes in blood glucose concentrations in capillary blood using Hemocue
Time Frame: 0, 15, 30, 45, 60, 90 and 120 min after drinking test beverage
Capillary blood glucose will be assessed at 0, 15, 30, 45, 60, 90, 120 minutes using a Hemocue system (HemoCue Glucose 201 RT Systems)
Secondary Outcomes
- Satiety(0, 15, 30, 45, 60, 90 and 120 min after drinking test beverage)
- Amount of food consumed(2.5 hr subsequent to beverage consumption)
- Energy intake(2.5 hr subsequent to beverage consumption)
- Changes in cross sectional area of antrum imaged using ultrasound(0, 5, 10, 20, 30, 40, 50, 60, 90, 120 after drinking test beverage)
Investigators
JeyaKumar Henry
Principal Investigator
Clinical Nutrition Research Centre, Singapore