Postprandial Response to Different Jams

Not Applicable

Completed

• Conditions: Postprandial; Antioxidant; Hyperglycemia, Postprandial; Feeding Behaviors; Lipid Profile
• Interventions: Other: Strawberry Jam

• Registration Number: NCT01684332
• Lead Sponsor: Clinica Universidad de Navarra, Universidad de Navarra

Brief Summary

The aim of this study is to investigate the effects of an acute intake of three different types of strawberry jam, differing in the carbohydrates and antioxidants content, on postprandial glucose metabolism, lipid profile, antioxidant status and satiety indices, in healthy adults.

Detailed Description

Study Design: Randomized, postprandial, crossover, double-blind intervention with three arms.

Subjects: Sixteen healthy adults

Product studied: At each arm, participants consume 60g of strawberry jam:

* High-sugar jam (traditional; HS),

* Low-sugar jam (without added-sugar; LS),

* Low-sugar jam including antioxidant extract from strawberry pulp (LSA).

Study Timeline

• Study Start: 2010-09
• Primary Completion: 2010-12
• Study Completion: 2011-03
• Status Verified: 2012-09
• Study First Submitted: 2012-09-10
• Study First Submitted QC: 2012-09-11
• Study First Posted: 2012-09-12
• Last Update Submitted: 2012-09-18
• Last Update Posted: 2012-09-19

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 16

Inclusion Criteria

• Adult men and women
• Normal weight or overweight (BMI between 18.5 and 29.9 kg/m2)
• Age between 20 and 50 years old.

Exclusion Criteria

• To suffer from any chronic disease related to metabolism,
• To follow concomitant medications,
• To follow slimming treatments or hormone replacement therapy,
• To have any inability to perform the follow-up,
• Smoking,
• Known food allergies,
• Pregnancy, lactation or menopause

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Low Sugar (LS)	Strawberry Jam	Study of the postprandial effects after consuming 60g of strawberry jam with low sugar content
High Sugar (HS)	Strawberry Jam	Study of the postprandial effects after consuming 60g of strawberry jam with high sugar content
Low Sugar + Antioxidant (LSA)	Strawberry Jam	Study of the postprandial effects after consuming 60g of strawberry jam with low sugar content and an antioxidant extract from strawberry pulp

Primary Outcome Measures

Name	Time	Method
Plasma malondialdehyde (MDA) postprandial measure	up to 120 minutes	Plasma MDA measured at baseline and each 30 minutes during 2 hours after consuming 60 g of the experimental jam

Secondary Outcome Measures

Name	Time	Method
Serum insulin postprandial concentration	baseline, 30, 60, 90 and 120 minutes	Serum insulin measured at baseline and each 30 minutes during 2 hours after consuming 60 g of the experimental jam
Serum Uric Acid postprandial concentration	Baseline, 30, 60, 90 and 120 minutes	Serum Uric Acid measured at baseline and each 30 minutes during 2 hours after consuming 60 g of the experimental jam
Serum glucose postprandial concentration	Baseline, 30, 60, 90 and 120 minutes	Serum Glucose measured at baseline and each 30 minutes during 2 hours after consuming 60 g of the experimental jam
Plasma Glutathione Peroxidase postprandial activity	Baseline, 30, 60, 90 and 120 minutes	Plasma Glutathione Peroxidase activity measured at baseline and each 30 minutes during 2 hours after consuming 60 g of the experimental jam
HOMA insulin resistance index	Baseline, 30, 60, 90 and 120 minutes	HOMA-IR calculated at baseline and each 30 minutes during 2 hours after consuming 60 g of the experimental jam
Serum total cholesterol postprandial concentration	Baseline, 30, 60, 90 and 120 minutes	Serum total cholesterol measured at baseline and each 30 minutes during 2 hours after consuming 60 g of the experimental jam
Serum LDL-cholesterol postprandial concentration	Baseline, 30, 60, 90 and 120 minutes	Serum LDL-cholesterol calculated at baseline and each 30 minutes during 2 hours after consuming 60 g of the experimental jam
Postprandial Plasma Total Antioxidant Capacity	Baseline, 30, 60, 90 and 120 minutes	Plasma Total Antioxidant capacity measured at baseline and each 30 minutes during 2 hours after consuming 60 g of the experimental jam
Serum HDL-cholesterol postprandial concentration	Baseline, 30, 60, 90 and 120 minutes	Serum HDL-cholesterol measured at baseline and each 30 minutes during 2 hours after consuming 60 g of the experimental jam

Trial Locations

Locations (1)

Department of Nutrition, Food Science and Physiology; 🇪🇸 Pamplona, Navarra, Spain