Smoothies and Blood Sugars
- Conditions
- Metabolic Disturbance
- Interventions
- Other: Food
- Registration Number
- NCT06333184
- Lead Sponsor
- University of Bath
- Brief Summary
Glycaemic responses to fruit smoothies may depend on the food matrix (e.g., degree of processing and physical structure), ingestion rate, dose ingested and fibre content. Furthermore, the method of sampling could alter inferences. The aim of this project is to characterise how these factors affect the glycaemic response to a commercially available fruit smoothie. Participants will ingest 7 different test drinks in a randomised, crossover design with fingerstick capillary blood sampling alongside continuous glucose monitors. Test drinks will include a glucose reference (CONTROL), the commercial product matched for carbohydrate to CONTROL (PRODUCT), equivalent carbohydrate ingested as whole fruits (WHOLE), equivalent carbohydrate ingested as blended fruits (WHOLE), equivalent carbohydrate as the commercial product ingested slowly (SLOW), equivalent carbohydrate as the commercial product ingested with additional fibre (FIBRE), and the commercial product ingested in a dose typically bought (DOSE). These data will provide insight into how the food matrix and different patterns of ingestion can alter the glycaemic response to a fruit smoothie, and how the measurement method may alter interpretations.
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- RECRUITING
- Sex
- All
- Target Recruitment
- 15
- Age: 18-65 years
- Body mass index 18-30 kg/m2
- diagnosis of any form of diabetes
- intolerances or allergies to any of the study procedures (e.g. fructose/inulin intolerance)
- Fructose malabsorption
- Inborn errors of fructose metabolism (e.g. fructokinase deficiency, aldolase B deficiency, fructose-1,6-bisphosphatase deficiency)
- pregnant or lactating
- any condition that could introduce bias to the study (e.g. diagnoses of lipid disorders, including cardiovascular disease, or therapies that alter lipid or glucose metabolism, such as statins or niacin).
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- CROSSOVER
- Arm && Interventions
Group Intervention Description Product Food 417 mL of commercially available "Mango \& Passion fruit" fruit smoothie providing 50 g carbohydrate Slow Food 417 mL of commercially available "Mango and Passionfruit" fruit smoothie providing 50 g carbohydrate ingested slowly over 25-35 mins. Control Food 50 g glucose (55 g dextrose powder accounting for hydration) plus 417 mL water Whole Food Apples (51%), Mango (16%), Banana (16%), Orange (12%), Passionfruit (3%), Peach (2%), Lime (0.4%; recipe matched to PRODUCT) eaten as whole fruit with added water as needed to match volume. Blend Food Apples (51%), Mango (16%), Banana (16%), Orange (12%), Passionfruit (3%), Peach (2%), Lime (0.4%; recipe matched to PRODUCT) eaten as blended fruit with added water as needed to match volume. Fibre Food 417 mL of commercially available "Mango and Passionfruit" fruit smoothie providing 50 g carbohydrate with 6 g of added inulin. Dose Food 250 mL of commercially available "Mango and Passionfruit" fruit smoothie providing 30 g carbohydrate.
- Primary Outcome Measures
Name Time Method Glycaemic index of product with capillary vs CGM 120 min The difference in glycaemic index \[2-hour incremental area under the curve (mmol/L-1x120 min) for PRODUCT relative to CONTROL expressed as a percentage\] in capillary blood samples versus continuous glucose monitors.
- Secondary Outcome Measures
Name Time Method Glycaemic index of all conditions with capillary vs CGM 120 min The difference in glycaemic index \[2-hour incremental area under the curve (mmol/L-1x120 min) for all other conditions (WHOLE, BLEND, SLOW, FIBRE, DOSE) relative to CONTROL expressed as a percentage\] in capillary blood samples versus continuous glucose monitors.
Trial Locations
- Locations (1)
Department for Health, University of Bath
🇬🇧Bath, United Kingdom