Correlation of Glycemic Index Values and Subjects' Body Composition Parameters
Trial Snapshot
- Phase
- Not Applicable
- Sponsor
- Enrollment
- 30
- Locations
- 1
- Primary Endpoint
- glycemic index values of instant noodle
Study Overview
Brief Summary
Glycemic index concept is widely used to determine impact of a food to blood glucose. Although the previous studies showed that glycemic index did not seem to be related with subject-specific factors, currently several studies found conflicting results on the relationship of subjects' characteristics and glycemic index values. This study aims to determine whether body composition parameters, as subject-specific factor, correlate with glycemic index values.
Detailed Description
Glycemic index methods are performed according to Food and Agricultural Organization/WHO recommendations.
Study Design
- Study Type
- Observational
- Observational Model
- Cohort
- Time Perspective
- Cross Sectional
Eligibility Criteria
- Ages
- 20 Years to 40 Years (Adult)
- Sex
- All
- Accepts Healthy Volunteers
- Yes
Inclusion Criteria
- •age between 20-40 years
- •fasting blood glucose 70-100 mg/dL
- •Indonesians
Exclusion Criteria
- •having diabetes
- •if women, pregnant or lactating
- •being allergic to food used in this study
- •having gastrointestinal disturbance
- •in regular medication
- •refusal to sign the consent form
Outcomes
Primary Outcomes
glycemic index values of instant noodle
Time Frame: 2 hours postprandial glucose
The glycemic index is a calculated from measurements of area under the glucose curve after the food is eaten, divided by the corresponding area after the control food is eaten. The value is multiplied by 100 to represent a percentage of the control food.
correlation between glycemic value and body composition
Time Frame: baseline
Study the correlation between the glycemic values (produced from comparing area under the curve value after ingestion of glucose standard and after consuming test sample) and subjects' body composition parameters: weight, muscle mass, fat mass, percent body fat, BMI, Waist-hip ratio, visceral fat, and estimated trunk fat. Pearson's r and its significance value (p-value) will be reported.
Secondary Outcomes
No secondary outcomes reported
Investigators
Kamalita Pertiwi
Nutrition and Health Science Associate
Nutrifood Research Center, Jakarta, Indonesia