Glycemic Index of Instant Noodle With and Without Soup: Does Serving Method Have an Effect?
试验速览
- 阶段
- 不适用
- 发起方
- 入组人数
- 10
- 主要终点
- Changes in 2-h postprandial blood glucose level
研究概览
简要总结
Glycemic index is commonly used as a method to determine the effect of a food to blood glucose. Despite its carbohydrate and fat content, instant noodle is very popular in Asia, including Indonesia. Based on the serving method, there are instant noodle without and with soup. Studies have shown that water content of a meal may influence glycemic response of the meal and thus have an effect on the result of GI measurement. However none specifically studied instant noodles nor the additional water content as soup (not incorporated in the food matrix). Therefore, this study aims to determine whether the serving method of instant noodle (with and without soup) may influence the glycemic response and glycemic index value of the meal.
详细描述
Glycemic index methods are performed according to Food and Agricultural Organization/WHO recommendations.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Basic Science
- 盲法
- None
入排标准
- 年龄范围
- 20 Years 至 40 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •Age between 20-40 years
- •Fasting blood glucose 70-99 mg/dL
- •Indonesians
排除标准
- •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
结局指标
主要结局
Changes in 2-h postprandial blood glucose level
时间窗: through study completion, an average of 1 month
blood glucose level will be measured in several time points (12-h fasting, 0 min, 15 min, 30 min, 45 min, 60 min, 90 min, and 120 min after sample consumption)
次要结局
- Incremental area under the curve (IAUC) of postprandial blood glucose level(through study completion, an average of 1 month)