Relationship of Glycemic Index Values and Subjects' Body Composition Parameters

• Conditions: Healthy

• Registration Number: NCT02148224
• Lead Sponsor: Nutrifood Research Center, Jakarta, Indonesia

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 Timeline

• Study Start: 2014-04
• Status Verified: 2014-05
• Primary Completion: 2014-05
• Study Completion: 2014-05
• Study First Submitted: 2014-05-20
• Study First Submitted QC: 2014-05-22
• Last Update Submitted: 2014-05-22
• Study First Posted: 2014-05-28
• Last Update Posted: 2014-05-28

Recruitment & Eligibility

• Status: UNKNOWN
• Sex: All
• Target Recruitment: 30

Inclusion Criteria

• age between 20-40 years
• fasting blood glucose 70-100 mg/dL
• Indonesians

Exclusion Criteria

• having diabetes
• smoking
• 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

Study & Design

• Study Type: OBSERVATIONAL
• Study Design: Not specified

Primary Outcome Measures

Name	Time	Method
glycemic index values of instant noodle	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	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.

Trial Locations

Locations (1)

Nutrifood Research Center; 🇮🇩 Propinsi DKI Jakarta, DKI Jakarta, Indonesia