Acute Effect of MMT Peel Powder on Glycemic Response, Satiety, and Food Intake in Adults at Risk for Type 2 Diabetes
- Conditions
- At Risk of Type 2 Diabetes Mellitus
- Registration Number
- NCT05298111
- Lead Sponsor
- Universiti Sultan Zainal Abidin
- Brief Summary
Open-label, randomised, placebo-controlled, crossover study with two intervention arms. The study was conducted in 30 respondents and the primary objective is to show an improved glycemic response after Melon Manis Terengganu (MMT) peel powder consumption in people at risk of type 2 diabetes.
- Detailed Description
The main aim of the study is to investigate the acute effect of MMT peel powder on glycemic response in people at risk of type 2 diabetes. Besides, the acute effect of MMT peel powder on perceived satiety and energy intake were explored.
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- All
- Target Recruitment
- 36
- Modified Finnish Type 2 Diabetes Risk Assessment Tool (FINDRISC) score ≥ 4
- Capillary fasting blood glucose (FBG) < 7.0 mmol/L
- Malaysian
- Live, work or study in Kuala Nerus, Terengganu
- Both gender
- Age 18 to 59 years old
- Non-smoker
- Those taking supplement agree to undergo washout period of one week
- Had clinical history of type 2 diabetes mellitus (T2DM)
- Capillary FBG ≥ 7.0 mmol/L
- Take oral antidiabetic agents
- Participate in other weight management programme or interventional research
- On a prescribed medical diet
- GI illnesses or conditions
- Allergy or sensitivity to study products
- Pregnant, currently breastfeeding, or planning to become pregnant
- On dietary restrictions
- Smoker
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- CROSSOVER
- Primary Outcome Measures
Name Time Method Blood Glucose Levels Baseline (0 min), 30, 60, 90 and 120 minutes on Day 1 and Day 4 of both study visits Blood glucose were measured using glucometer (Accu Chek Performa, New South Wales, Australia) from finger-prick blood samples according to the standard operating procedure at baseline (0 min), 30, 60, 90 and 120 minutes.
- Secondary Outcome Measures
Name Time Method Perceived Satiety (Area Under the Curve) Day 1 and 4 of both study visits Perceived satiety measurements were rated using a 10-cm visual analogue scale (VAS) which consisted of hunger (How hungry are you?), fullness (How full are you?), desire to eat (How strong is your desire to eat?), prospective food consumption (How much would you be able to eat right now?) and thirstiness (How thirsty are you?) (Tey, Salleh, Henry, \& Forde, 2017). The scale ranged from 0 (not at all) to 10 (very much) measured at baseline (0 min), 30, 60, 90 and 120 minutes. The area under the curve was calculated using trapezoid rule.
Food Intake Day 1 and 4 of both study visits The respondents were asked to record all the food or drink they had consumed including sauces, soup and gravies using household measures once they woke up in the morning until they went to sleep at night.
Calories Intake Day 1 and day 4 of both study visits The respondents were asked to record all the food or drink they had consumed including sauces, soup and gravies using household measures once they woke up in the morning until they went to sleep at night.
Trial Locations
- Locations (1)
Food Preparation and Therapeutic Diet Lab, Faculty of Health Sciences, Universiti Sultan Zainal Abidin, Gong Badak Campus
🇲🇾Kuala Terengganu, Terengganu, Malaysia
Food Preparation and Therapeutic Diet Lab, Faculty of Health Sciences, Universiti Sultan Zainal Abidin, Gong Badak Campus🇲🇾Kuala Terengganu, Terengganu, Malaysia