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

Not Applicable
Conditions
Healthy
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.

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
Primary Outcome Measures
NameTimeMethod
Changes in 2-h postprandial blood glucose levelthrough 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
NameTimeMethod
Incremental area under the curve (IAUC) of postprandial blood glucose levelthrough study completion, an average of 1 month

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