Effects the Glycemic Index on Metabolic Risk Markers

Not Applicable

Completed

• Conditions: Metabolic Syndrome X
• Interventions: Dietary Supplement: High GI+low GI; Dietary Supplement: Low GI+high GI

• Registration Number: NCT00695825
• Lead Sponsor: Maastricht University Medical Center

Brief Summary

Recent population studies have shown that the glycemic index (GI) of food products is positively associated with the risk of developing type 2 diabetes and cardiovascular disease (CVD). In the pathogenesis of type 2 diabetes and CVD, inflammatory processes play a pivotal role. In a previous intervention study (11 weeks), however, we found no effects of lower-GI vs. higher-GI diets on fasting inflammatory markers in subjects with increased risk of developing the metabolic syndrome. People, however, spent most of their time in the postprandial period. Therefore, there is a need to study the postprandial effects of low-GI vs. high-GI diets. In addition, it needs to be emphasized the GI is derived from studies in lean subjects, while especially overweight and obese people suffer from metabolic aberrations related to the development of type 2 diabetes and CVD. AIM: To investigate in obese subjects the postprandial effects of a low-GI vs. high-GI food product on metabolic risk markers. A second research objective is to compare these effects with those in lean subjects.

Detailed Description

Not available

Study Timeline

• Study Start: 2006-04-01
• Primary Completion: 2006-11-30
• Study First Submitted: 2008-06-04
• Study First Submitted QC: 2008-06-09
• Study First Posted: 2008-06-12
• Study Completion: 2008-12-31
• Status Verified: 2018-04
• Last Update Submitted: 2018-04-25
• Last Update Posted: 2018-04-26

Recruitment & Eligibility

• Status: COMPLETED
• Sex: Male
• Target Recruitment: 30

Inclusion Criteria

• healthy and obese men

Exclusion Criteria

• smoking

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
A2	High GI+low GI	Consumption of high GI food product on day 1 Consumption of low GI food product on day 2
A1	Low GI+high GI	Consumption of low GI food product on day 1 Consumption of high GI food product on day 2

Primary Outcome Measures

Name	Time	Method
inflammation markers	postprandial effect

Secondary Outcome Measures

Name	Time	Method
glucose response	postprandial

Trial Locations

Locations (1)

University Maastricht; 🇳🇱 Maastricht, Netherlands