Impact of Slowly Digestible Carbohydrates on the Gut-brain Axis
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 20
- 试验地点
- 2
- 主要终点
- Postprandial glycemic response
研究概览
简要总结
Our laboratory is investigating the physiological outcomes and health benefits of the consumption of high-quality carbohydrates. One important aspect of the high-quality carbohydrate characteristics is a slow and sustained digestion and glucose release to the blood. In the proposed study, the investigators will evaluate the consumption of different types of slowly digestible carbohydrates (SDCs) and their beneficial effects including moderation of the glycemic response profile (postprandial glycemic response, PPGR) and stimulation of the gut-brain axis, which controls appetite and food intake. This stimulation will be evaluated in terms of second-meal food intake and the circulatory level of appetite-suppressing gut hormones (such as glucagon-like peptide-1).
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
- Single (Participant)
入排标准
- 年龄范围
- 22 Years 至 45 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •BMI 18.5 - 25 kg/m2
- •Stable weight for the past 3 months (i.e. +/- 2..5 kg)
排除标准
- •Pregnant or nursing women
- •Individuals with history of gastrointestinal disease
结局指标
主要结局
Postprandial glycemic response
时间窗: Acute study: [4 hours of measurement after consumption of test food]
Blood plasma glucose will be measured, (AUC)
Postprandial plasma gut hormone response
时间窗: Acute study: [4 hours of measurement after consumption of test food]
Blood plasma glucagon-like peptide-1 and insulin will be measured, (AUC)
次要结局
- Gastric emptying rate(Acute study: 4 hours of measurement after consumption of test food])
- Appetite ratings (Visual Analog Scale, VAS)(Acute study: [4 hours of measurement after consumption of test food])
- Food Intake of the next meal(Acute study: After the consumption a second meal [4 hours later after consuming the first meal])
- Breath hydrogen (fermentability)(Acute study: [4 hours of measurement after consumption of test food])
研究者
Bruce R. Hamaker
Distinguished Professor of Food Science
Purdue University