sing individual food glycaemic index (GI) values to predict the GI of a meal in healthy people and comparing this estimated GI with the GI obtained from the people consuming the meal
Not Applicable
Completed
- Conditions
- Glucose toleranceDiet and Nutrition - Other diet and nutrition disorders
- Registration Number
- ACTRN12611000210976
- Lead Sponsor
- niversity of Otago
- Brief Summary
Not available
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- Completed
- Sex
- All
- Target Recruitment
- 30
Inclusion Criteria
Minimum Age 18 - 65 y
Both males and females
Healthy volunteers
Exclusion Criteria
Diabetes mellitus
Cancer
Cardiovascular disease
Study & Design
- Study Type
- Interventional
- Study Design
- Not specified
- Primary Outcome Measures
Name Time Method The primary outcome is the comparison of meal GIs obtained using two methods, direct measurement and estimation. Direct measurement involved measuring postprandial hyperglycaemia in response to a glucose reference beverage and to each of the meals at intervals over 2 hour periods. The GIs of each of the meals was subsequently calculated by expressing the blood glucose incremental area under the curve of each meal relative to the glucose reference beverage. Estimation involved determining the GIs of each of the carbohydrate foods contributing to the meals and summing the GIs according to a formula.[Two hours postprandially]
- Secondary Outcome Measures
Name Time Method The secondary outcome is to examine how the postprandial blood glucose concentrations obtained following the consumption of three test meals compare.[Two hours postprandially]