Correlation of Glycemic Index Values and Subjects' Body Composition Parameters
试验速览
- 阶段
- 不适用
- 发起方
- 入组人数
- 30
- 试验地点
- 1
- 主要终点
- glycemic index values of instant noodle
研究概览
简要总结
Glycemic index concept is widely used to determine impact of a food to blood glucose. Although the previous studies showed that glycemic index did not seem to be related with subject-specific factors, currently several studies found conflicting results on the relationship of subjects' characteristics and glycemic index values. This study aims to determine whether body composition parameters, as subject-specific factor, correlate with glycemic index values.
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
- Observational
- 观察模型
- Cohort
- 时间视角
- Cross Sectional
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 70-100 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
glycemic index values of instant noodle
时间窗: 2 hours postprandial glucose
The glycemic index is a calculated from measurements of area under the glucose curve after the food is eaten, divided by the corresponding area after the control food is eaten. The value is multiplied by 100 to represent a percentage of the control food.
correlation between glycemic value and body composition
时间窗: baseline
Study the correlation between the glycemic values (produced from comparing area under the curve value after ingestion of glucose standard and after consuming test sample) and subjects' body composition parameters: weight, muscle mass, fat mass, percent body fat, BMI, Waist-hip ratio, visceral fat, and estimated trunk fat. Pearson's r and its significance value (p-value) will be reported.
次要结局
未报告次要终点
研究者
Kamalita Pertiwi
Nutrition and Health Science Associate
Nutrifood Research Center, Jakarta, Indonesia