Resistant Starch Type-3, Glucose Metabolism and Appetite
- Conditions
- Resistant Starch
- Interventions
- Other: Dietary intervention
- Registration Number
- NCT05108142
- Lead Sponsor
- King Saud University
- Brief Summary
Resistant starch (RS) is considered to have many of the same health benefits as dietary fiber. The aim of this study was to examine the effects of RS3 on postprandial glycemic and insulinemic responses and appetite.
Healthy males (aged 18-35 years) participated in this study. Subjects were provided meals in the laboratory after overnight fasting on two separate occasions, at least 1 week apart. On each laboratory visit, subjects were given either a control meal (COM) or an RS3 meal (RSM). Both meals during the two visits consisted of vegetarian pasta and were matched for energy intake, composition, ingredients, and amount, but were prepared in different ways. The COM was hot, freshly cooked pasta, while the RSM was re-heated pasta that had been cooked the previous day and chilled overnight. Blood samples and subjective appetite ratings were collected at fasting and for a period of 3 h after meal consumption (i.e., 15-min intervals for glucose and 30-min intervals for insulin, ghrelin, and subjective appetite).
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- Male
- Target Recruitment
- 8
- Healthy males
- Aged between 18 and 40 years
- Normal weight (BMI 18.5-24.9 kg/m2)
- No history of serious disease or currently taking any medications
- Not dieting or seeking to lose weight.
- Smokers
- Allergy to gluten-containing products, lactose intolerance, or dairy allergy
- Particular dislike to any of the foods provided during the study.
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- CROSSOVER
- Arm && Interventions
Group Intervention Description Control meal Dietary intervention Participants were asked to visit the lab and consume the control meal (hot, freshly cooked pasta) Resistant starch meal Dietary intervention Participants were asked to visit the lab and consume the resistant starch meal (re-heated pasta)
- Primary Outcome Measures
Name Time Method Changes in fasting and postprandial blood glucose concentrations (n=8) 3 hours Fasting and postprandial blood glucose assessed with the use of a portable monitor (Accu-Chek) during laboratory visits (before and 3 hours following the meal consumption in the two visits).
- Secondary Outcome Measures
Name Time Method Changes in of fasting and postprandial serum insulin concentrations (n=8) 3 hours Fasting and postprandial serum insulin assessed using a commercial kit during laboratory visits (before and 3 hours following the meal consumption in the two visits)
Changes in subjective appetite ratings (Visual Analogue Scale) (n=8) 3 hours Subjective appetite ratings were assessed during laboratory visits (before and 3 hours following the meal consumption in the two visits) with the use of paper-based visual analog scales with words anchored at each end of a 100-mm horizontal line that expressed the most-positive rating and the most-negative rating for a question. The questions were in the form of "How (rating) do you feel?" (with ratings of hungry, satisfied, and full), "How much of a desire to eat?" and "How much do you think you can eat?"
Changes in fasting and postprandial plasma ghrelin concentrations (n=8) 3 hours Fasting and postprandial ghrelin assessed using a commercial kit during laboratory visits (before and 3 hours following the meal consumption in the two visits)
Trial Locations
- Locations (1)
Maha Alhussain
🇸🇦Riyadh, Saudi Arabia