Peanuts Second Meal Glycemic Response
- Conditions
- Type 2 Diabetes Mellitus
- Interventions
- Dietary Supplement: Whole peanuts without skins, Peanut butter, or no peanuts (control)
- Registration Number
- NCT01413126
- Lead Sponsor
- Federal University of Vicosa
- Brief Summary
Nut consumption is associated with reduced risk of Type 2 diabetes. The aim of this study was to assess the effects of peanut (whole or peanut butter) to breakfast meals on glycemic, insulinemic and selected gut hormone responses, appetite, and food intake over two consecutive meals in obese women with high Type 2 diabetes risk. Fifteen women participated in a randomized crossover trial where 42.5g of whole peanuts (P), peanut butter (PB), or no peanuts (control-C) were added to a 75g available carbohydrate-matched breakfast meal. Postprandial concentrations of blood glucose, insulin, non-esterified free fatty acids (NEFA), glucagon-like peptide-1 (GLP-1), peptide YY (PYY), cholecystokinin (CCK), appetitive sensations and food intake were assessed after breakfast treatments and a standard lunch (75g available carbohydrate).
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- Female
- Target Recruitment
- 15
- Body mass index between 30 - 35 kg/M2
- Not taking medications known to affect glycemia, fat metabolism, or appetite
- Regular breakfast consumer (≥100 kilocalories ingested within 2 hours of waking on ≥4d/wk)
- No body weight fluctuation (<5kg in the past 3 months)
- Willingness to eat all test foods
- No self-reported allergy to the foods provided in the study
- No self-reported sleep disorders
- At least one of the following conditions: waist circumference ≥ 88 cm; reported family history of Type 2 diabetes in first degree relatives; capillary glycemia between 5.5 - 7.0 mmol/L; and/or a 2-hour blood glucose of 7.8 - 11.1 mmol/L (impaired glucose tolerance)
- Type 2 diabetes mellitus
- Dyslipidemia
- High blood pressure
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- CROSSOVER
- Arm && Interventions
Group Intervention Description Peanut butter Whole peanuts without skins, Peanut butter, or no peanuts (control) 42.5 g of Peanuts butter were added to a 75g available carbohydrate-matched breakfast meal Whole peanut Whole peanuts without skins, Peanut butter, or no peanuts (control) 42.5 g of whole peanuts were added to a 75g available carbohydrate-matched breakfast meal No peanuts (control) Whole peanuts without skins, Peanut butter, or no peanuts (control) -
- Primary Outcome Measures
Name Time Method Change from baseline in glucose homeostasis at eight hours Baseline (-10), 15, 45, 60, 90, 120, 180, 240, 265, 295, 310, 340, 370, 430 and 490 minutes Postprandial concentrations and incremental area under the curve of blood glucose, insulin and glucagon-like peptide-1, and incremental area above the curve of non-esterified free fatty acids were assessed after breakfast treatments and a standard lunch
- Secondary Outcome Measures
Name Time Method Change from baseline in incretin hormones at four hours Baseline (-10), 15, 45, 60, 90, 120, 180 and 240 minutes Postprandial concentrations and the incremental area under the curve of peptide YY and cholecystokinin were assessed after breakfast treatments
Change in food intake over 24 hours 24 hours All food consumed in laboratory and after leaving the laboratory in the experiment day were recorded
Change from baseline in appetitive sensations at twelve hours Baseline (-10), 15, 45, 60, 90, 120, 180, 240, 265, 295, 310, 340, 370, 430, 490, 550, 610, 670 and 730 minutes Appetite ratings were scored at baseline and in a pre-determined times on a 100 mm visual analogue scale anchored with descriptors of "not at all" and "extremely"
Trial Locations
- Locations (1)
Federal University of Viçosa
🇧🇷Viçosa, Minas Gerais, Brazil