Energy Flux and Fat Oxidation Using Low and High Glycaemic Index Foods

Not Applicable

Completed

• Conditions: Type 2 Diabetes; PreDiabetes; Obesity
• Interventions: Other: low glycaemic index intervention; Other: high glycaemic index intervention

• Registration Number: NCT03031886
• Lead Sponsor: Clinical Nutrition Research Centre, Singapore

Brief Summary

Purpose: This study is carried out to determine the effect of GI on 24 hour blood glucose profiles and energy regulation in Asians when fed a normal diet modulated with sweeteners.

Detailed Description

The GI is a method of classifying foods based on the food's ability to raise the blood glucose level. Low GI foods are recommended as they have a lower impact on blood glucose concentrations. The research sets out to determine the effect of GI on 24 hour blood glucose profiles and energy regulation in Asians. Healthy, normal-weight and overweight, Chinese males will be recruited. There will be two sessions (consisting of three days for each session) where they will consume either a high or low glycaemic index dinner at home and a high or low GI breakfast, lunch and snack on the next day (in the whole body calorimeter). There will be at least five days in between the two sessions. Their glycaemic response will be measured using a Continuous Glucose Monitoring System (CGMS) throughout the period, while substrate oxidation will be measured over 10 hours in the calorimeter (from breakfast, lunch and snack). This study specifically attempts to see whether the inclusion of a low GI sweetener in a mixed meal sequence can impact blood glucose levels and energy regulation in Asians. The study is important in that it will enable us to compute the rate of fat oxidation and how it is influenced when subjects are fed a mixed meals modulated to be high GI (increased glucose excursions) or low GI (moderated glucose) over 24 hours in healthy Asians. Obesity and diabetes rates are increasing exponentially in Asian populations and Singapore is no exception. Devising ways and means to staunch the escalation is therefore a priority. The findings of the research will contribute towards the long-term objectives of developing dietary guidelines for weight and glycaemic control. The study data will also be important for the provision of practical food-based advocacy for better weight and glycaemic control in Asians.

Study Timeline

• Study Start: 2016-01-20
• Status Verified: 2017-01
• Study First Submitted: 2017-01-19
• Study First Submitted QC: 2017-01-23
• Study First Posted: 2017-01-26
• Primary Completion: 2017-07-21
• Study Completion: 2017-07-21
• Last Update Submitted: 2017-08-01
• Last Update Posted: 2017-08-02

Recruitment & Eligibility

• Status: COMPLETED
• Sex: Male
• Target Recruitment: 20

Inclusion Criteria

• Chinese, male
• Age between 21-40 years
• Body mass index between 17 to 28 kg/m2
• Normal blood pressure (<140/80 Hgmm)
• Fasting blood glucose < 6 mmol/L

Exclusion Criteria

• Having any metabolic diseases (such as diabetes, hypertension etc)
• One prescription medication
• Partaking in sports at the competitive and/or endurance levels
• Allergic/intolerant to any of the test foods
• Intentionally restricting food intake
• Smoking

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Low GI	low glycaemic index intervention	Cereal, milk, tea, steamed basmati rice with chicken, spinach, bread, strawberry jam, low GI sweetener (isomaltulose).
high GI	high glycaemic index intervention	Cereal, milk, tea, cheese, steamed glutinous rice with chicken, carrots, bread, strawberry jam, margarine, high GI sweetener (sucrose).

Primary Outcome Measures

Name	Time	Method
Glycaemic response	3 hours post consumption	The blood glucose response to low and high GI test foods measured 2 hours post consumption using the Continuous Glucose Monitoring System (CGMS)
energy expenditure	3 hours post consumption	Energy expenditure after consumption of low and high GI test foods is calculated for the 3 hours postprandial after breakfast, lunch and snack. This is calculated from the oxygen consumption and carbon dioxide production. These sub-measurements are specified under: Other Pre-specified Outcomes: Oxygen consumption, carbon dioxide production.
Daily blood glucose profile	24 hours	The daily total blood glucose response is measured for each low and high GI treatment as the area under the curve over 24 hours using CGMS for breakfast, lunch, snack and dinner.
substrate oxidation	3 hours post consumption	Carbohydrate, fat and protein oxidation and respiratory quotient after consumption of low and high GI test foods are calculated for the 3 hours postprandial after breakfast, lunch and snack. These are calculated from the oxygen consumption, carbon dioxide production and nitrogen production. These sub-measurements are specified under: Other Pre-specified Outcomes: Oxygen consumption, carbon dioxide production, nitrogen production.

Trial Locations

Locations (1)

Clinical Nutrition Research Centre; 🇸🇬 Singapore, Singapore