Glycemic Index of Instant Noodle With and Without Soup: Does Serving Method Have an Effect?

Not Applicable

• Conditions: Healthy
• Interventions: Other: Instant noodle without soup; Other: Instant noodle with soup; Other: Glucose reference

• Registration Number: NCT02625350
• Lead Sponsor: Nutrifood Research Center, Jakarta, Indonesia

Brief Summary

Glycemic index is commonly used as a method to determine the effect of a food to blood glucose. Despite its carbohydrate and fat content, instant noodle is very popular in Asia, including Indonesia. Based on the serving method, there are instant noodle without and with soup. Studies have shown that water content of a meal may influence glycemic response of the meal and thus have an effect on the result of GI measurement. However none specifically studied instant noodles nor the additional water content as soup (not incorporated in the food matrix). Therefore, this study aims to determine whether the serving method of instant noodle (with and without soup) may influence the glycemic response and glycemic index value of the meal.

Detailed Description

Glycemic index methods are performed according to Food and Agricultural Organization/WHO recommendations.

Study Timeline

• Status Verified: 2015-12
• Study Start: 2015-12
• Primary Completion: 2015-12
• Study Completion: 2015-12
• Study First Submitted: 2015-12-01
• Study First Submitted QC: 2015-12-04
• Last Update Submitted: 2015-12-04
• Study First Posted: 2015-12-09
• Last Update Posted: 2015-12-09

Recruitment & Eligibility

• Status: UNKNOWN
• Sex: All
• Target Recruitment: 10

Inclusion Criteria

• Age between 20-40 years
• Fasting blood glucose 70-99 mg/dL
• Indonesians

Exclusion Criteria

• Having diabetes
• Smoking
• If women, pregnant or lactating
• Being allergic to food used in this study
• Having gastrointestinal disturbance
• In regular medication
• Refusal to sign the consent form

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Instant noodle without soup	Instant noodle without soup	Instant noodle with 50 gram available carbohydrate per serving; cooked with 500 ml of water for 6 minutes and drained
Instant noodle with soup	Instant noodle with soup	Instant noodle with 50 gram available carbohydrate per serving; cooked with 500 ml of water for 6 minutes, drained, and given additional 250 ml of water as soup
Glucose reference	Glucose reference	250 ml glucose solution with 50 gram available carbohydrate per serving, used as reference

Primary Outcome Measures

Name	Time	Method
Changes in 2-h postprandial blood glucose level	through study completion, an average of 1 month	blood glucose level will be measured in several time points (12-h fasting, 0 min, 15 min, 30 min, 45 min, 60 min, 90 min, and 120 min after sample consumption)

Secondary Outcome Measures

Name	Time	Method
Incremental area under the curve (IAUC) of postprandial blood glucose level	through study completion, an average of 1 month