The Chewing study: The effects of chewing duration on blood glucose levels
- Conditions
- gezonde voedselkeuzehealthy food choice
- Registration Number
- NL-OMON50095
- Lead Sponsor
- Wageningen UR; Stichting DLO
- Brief Summary
Not available
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- Pending
- Sex
- Not specified
- Target Recruitment
- 26
* Apparently healthy men and women (based on questionnaire, self-reported)
* Aged between 18 * 55 yrs
* BMI between 18.5 and 30
Participants will be excluded if:
* Employed by the FHCR group of Wageningen Food & Biobased Research.
* BMI > 30.0 en < 18.5
* Diagnosed with Diabetes mellitus type 1 or 2
* Under treatment for neurological or psychiatric complaints, including eating
disorders
* History of gastro-intestinal surgery or having (serious) gastro-intestinal
complaints
* Use of medication/supplements that may influence the study results, such as
medicines known to interfere with glucose homeostasis. This will be judged by
our medical doctor
* Following a diet or gained/lost >=5kg weight in the previous month.
* Coeliac disease or gluten intolerance
* Skin allergy, eczema or known sensitivity for plasters
* use of drugs
* Current smokers
* Using > 14 glasses of alcohol/week
* Having food allergies
* Participation in another clinical trial at the same time
* Gastric emptying disorder.
* Problems with chewing and/or swallowing
Study & Design
- Study Type
- Interventional
- Study Design
- Not specified
- Primary Outcome Measures
Name Time Method <p>Primaire study parameter is bloodglucose levels during the 3-hours following a<br /><br>test lunch consumed following a long/short chewing protocol. Blood glucose<br /><br>parameters are: time-to-peak, maximum value and area under the curve.<br /><br></p><br>
- Secondary Outcome Measures
Name Time Method <p>Secondary study parameters are salivary amylase and particle sizes of the food<br /><br>boli at the moment of swallowing.</p><br>