Assessing the glycemic lowering potential of kombucha when consumed with a high glycemic index meal by healthy volunteers with normoglycemia.
Not Applicable
- Conditions
- Glucose metabolismDiabetesMetabolic and Endocrine - Diabetes
- Registration Number
- ACTRN12620000460909
- Lead Sponsor
- The University of Sydney
- Brief Summary
Not available
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- ot yet recruiting
- Sex
- All
- Target Recruitment
- 10
Inclusion Criteria
Healthy volunteers with normal glucose tolerance.
Exclusion Criteria
Individuals with impaired glucose metabolism.
Study & Design
- Study Type
- Interventional
- Study Design
- Not specified
- Primary Outcome Measures
Name Time Method The glycemic index for the following meals:<br>1. Jasmine rice, peas, soy sauce and 330mls kombucha.<br>2. Jasmine rice, peas, soy sauce and 330mls soda water<br>3. Jasmine rice, peas, soy sauce and 330mls diet lemonade.<br>On an individual basis blood glucose measurements are taken 5 mins before starting the meal, 0, 15, 30, 45, 60, 90 and 120 mins after the test food or reference food is consumed. The area under the curve (iAUC) for the test food is calculated relative to the glucose reference food for that individual. The final glycemic index result is the average of all the participants calculated glycemic index.<br>[Blood samples are collected at -5, 0, 15, 30, 45, 60, 90 and 120 mins after the test food or reference food is consumed.]
- Secondary Outcome Measures
Name Time Method Insulin responses (expressed as iAUC) will be compared on the same basis as glycemia. The outcome is assessed from finger-prick blood samples collected at -5, 0, 15, 30, 45, 60, 90 and 120 mins after the test food or reference food is consumed and measured on a Beckman Coulter AU-480 auto-analyser.[Finger-prick blood samples collected at -5, 0, 15, 30, 45, 60, 90 and 120 mins after the test food or reference food is consumed ]