Effect of different foods on blood glucose in Type 2 Diabetes patients
- Conditions
- Blood GlucoseDietary FiberE119
- Registration Number
- RBR-98tx28b
- Lead Sponsor
- niversidade de Brasília - Faculdade de Ceilândia
- Brief Summary
There was a decrease in the glycemic area under the curve, compared to the standard meal, after breakfast with 3 or 6 g of cinnamon in capsules; 3 or 6 g of cinnamon powder; 15 g of wheat bran; 15 g of chia flour; 15 g of golden flaxseed flour; 100 g of lettuce; 30 ml of extra virgin olive oil; 115 g of salad consisting of 50 g of lettuce, 50 g of tomatoes and 15 ml of extra virgin olive oil or 100 g of avocado. There was a decline in glycemic peak after breakfast with 3 or 6g of cinnamon powder; 6 g of cinnamon in capsules; 15 g of chia flour; 30 ml of extra virgin olive oil; 115 g of wrong salad or 100 g of avocado, compared to the standard meal. Regarding palatability, there was no difference between the tested meals.
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- Data analysis completed
- Sex
- Male
- Target Recruitment
- Not specified
Eligibility criteria included the following: male, type 2 diabetic (American Diabetes Association, 2019), age 30–60 years, regular breakfast consumer (=100 kcal ingested within 2 h of waking on =4 d/ week), willingness to eat all test foods, no self-reported allergy to the foods provided in the study, and no self-reported sleep disorders.
Were excluded the participants in use of exogenous insulin, with diabetes health complications, with reported gastrointestinal disorders or irregular intestinal rhythm, and smokers.
Study & Design
- Study Type
- Intervention
- Study Design
- Not specified
- Primary Outcome Measures
Name Time Method Difference in blood glucose.
- Secondary Outcome Measures
Name Time Method Palatability, evaluated after consumption of the standard breakfast and after each test meal.