Effect of Serving Size and Addition of Sugar on the Glycemic Response Elicited by Oatmeal

Not Applicable

Completed

• Conditions: Diabetes Mellitus
• Interventions: Other: Classic Quaker Quick Oats; Other: Cream of Rice Cereal

• Registration Number: NCT02506972
• Lead Sponsor: Glycemic Index Laboratories, Inc

Brief Summary

The purpose of this study was to determine the impact of serving size and the addition of sugar on the glycemic response elicited by oatmeal compared to that elicited by cream of rice cereal.

Detailed Description

Not available

Study Timeline

• Study Start: 2013-11
• Primary Completion: 2014-02
• Study Completion: 2014-02
• Status Verified: 2015-07
• Study First Submitted: 2015-07-21
• Study First Submitted QC: 2015-07-22
• Last Update Submitted: 2015-07-22
• Study First Posted: 2015-07-23
• Last Update Posted: 2015-07-23

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 38

Inclusion Criteria

• body mass index (BMI) 20.0 - 34.9 kg/m²

Exclusion Criteria

• known to have diabetes
• use of medications considered by the principal investigator to influence glycemic responses

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
30g oats	Classic Quaker Quick Oats	Classic Quick Quaker Oats
40g oats	Classic Quaker Quick Oats	Classic Quick Quaker Oats
60g oats	Classic Quaker Quick Oats	Classic Quick Quaker Oats
30g oats plus 9g sugar	Classic Quaker Quick Oats	Classic Quick Quaker Oats
22g cream of rice cereal	Cream of Rice Cereal	Cream of Rice Cereal, B\&G Foods, Inc.
29g cream of rice cereal	Cream of Rice Cereal	Cream of Rice Cereal, B\&G Foods, Inc.
33g cream of rice cereal	Cream of Rice Cereal	Cream of Rice Cereal, B\&G Foods, Inc.
44g cream of rice cereal	Cream of Rice Cereal	Cream of Rice Cereal, B\&G Foods, Inc.

Primary Outcome Measures

Name	Time	Method
Incremental area under the blood glucose response curve	For 2 hours after consuming each test meal

Secondary Outcome Measures

Name	Time	Method
Time to peak	During 2 hour period after consuming each test meal	The time at which the peak rise of blood glucose occured.
Peak rise of blood glucose	During 2 hour period after consuming each test meal	The highest concentration of blood glucose achieved after eating minus the fasting blood glucose.
Mean rate of decline in blood glucose	During 2 hour period after consuming each test meal	The rate of change in blood glucose between consecutive time points (Tx and T(x+1)) was calculated as: Rx = (Gx G(x+1))/(Tx-T(x+1)), where G(x+1) and Gx were the glucose concentrations at times T(x+1) and Tx, respectively. The mean rate of decline in blood glucose (Mean RD) was calculated as the weighted average of all the Rx values from the time of the peak glucose concentration to 120 min, with the weight based on the length of the time interval.
Maximum rate of decline in blood glucose	During 2 hour period after consuming each test meal	The rate of change in blood glucose between consecutive time points (Tx and T(x+1)) was calculated as: Rx = (Gx G(x+1))/(Tx-T(x+1)), where G(x+1) and Gx were the glucose concentrations at times T(x+1) and Tx, respectively. . The maximum rate in blood glucose decline (Max RD) was calculated as the maximum of all the Rx values from the time of the peak glucose concentration to 120 min.
Time to baseline	During 2 hour period after consuming each test meal	The time for blood glucose to return to baseline was linearly interpolated between the first blood glucose concentration below fasting and the previous value; if blood glucose did not reach baseline, Bt was taken to be 120min.

Trial Locations

Locations (1)

Glycemic Index Laboratories, Inc.; 🇨🇦 Toronto, Ontario, Canada