Acute Effects of Cookies Containing 2.5 g Spirulina on Postprandial Glycemic and Insulin Responses

Agricultural University of Athens

Status: Completed

Conditions: Appetitive Behavior; Potential Abnormality of Glucose Tolerance; Blood Pressure

Treatments: Diagnostic Test: Cookie containing 0 g spirulina; Other: Glucose as reference food; Other: White bread; Other: Cookie containing 2.5 g spirulina

Study type: Interventional

Funder types: Other

Identifiers

NCT05484323

HRBD 50 12/10/2021

Details and patient eligibility

About

This study investigated the effects of cookies containing 2.5 g Spirulina on postprandial glycemic and insulin responses.

Full description

This study examined the short-term effects of cookies containing 0 and 2.5 g Spirulina on postprandial glycemic and insulin responses, arterial blood pressure and subjective appetite

Enrollment: 13 patients

Sex: All

Ages: 18 to 55 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• healthy
• non-smoking
• men and women
• body mass index between 18 and 24.9 kg/m2

Exclusion criteria

• severe chronic disease (e.g. cardiovascular diseases, diabetes mellitus, kidney or liver conditions, endrocrine conditions)
• gastrointestinal diseases
• pregnancy
• lactation
• competitive sports
• alcohol abuse
• drug dependency

Trial design

Primary purpose: Other

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Double Blind

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13 participants in 4 patient groups

Glucose as reference food

Experimental group

Description:

Thirteen healthy participants (male: 4, female: 9) after 10-14h fast, consumed 50 g available carbohydrates from D-glucose, in different visits as reference food, tested two times; and 50 g available carbohydrates from white bread, tested two times; and 50 g available carbohydrates from cookies containing 0 and 2.5g spirulina, tested once, in different visits, along with 250 mL water. There was a washout period of at least two days between visits. Fingertip capillary blood glucose and salivary insulin samples were taken at 0, 15, 30, 45, 60, 90 and 120 min postmeal. The first glucose and salivary insulin sample were taken exactly 15 min after the first bite of food or drink.

Treatment:

Other: Cookie containing 2.5 g spirulina

Other: White bread

Diagnostic Test: Cookie containing 0 g spirulina

Other: Glucose as reference food

White bread

Experimental group

Description:

Thirteen healthy participants (male: 4, female: 9) after 10-14h fast, consumed 50 g available carbohydrates from D-glucose, in different visits as reference food, tested two times; and 50 g available carbohydrates from white bread, tested two times; and 50 g available carbohydrates from cookies containing 0 and 2.5g spirulina, tested once, in different visits, along with 250 mL water. There was a washout period of at least two days between visits. Fingertip capillary blood glucose and salivary insulin samples were taken at 0, 15, 30, 45, 60, 90 and 120 min postmeal. The first glucose and salivary insulin sample were taken exactly 15 min after the first bite of food or drink.

Treatment:

Other: Cookie containing 2.5 g spirulina

Other: White bread

Diagnostic Test: Cookie containing 0 g spirulina

Other: Glucose as reference food

Cookie containing 0 g spirulina

Experimental group

Description:

Thirteen healthy participants (male: 4, female: 9) after 10-14h fast, consumed 50 g available carbohydrates from D-glucose, in different visits as reference food, tested two times; and 50 g available carbohydrates from white bread, tested two times; and 50 g available carbohydrates from cookies containing 0 and 2.5g spirulina, tested once, in different visits, along with 250 mL water. There was a washout period of at least two days between visits. Fingertip capillary blood glucose and salivary insulin samples were taken at 0, 15, 30, 45, 60, 90 and 120 min postmeal. The first glucose and salivary insulin sample were taken exactly 15 min after the first bite of food or drink.

Treatment:

Other: Cookie containing 2.5 g spirulina

Other: White bread

Diagnostic Test: Cookie containing 0 g spirulina

Other: Glucose as reference food

Cookie containing 2.5 g spirulina

Experimental group

Description:

Thirteen healthy participants (male: 4, female: 9) after 10-14h fast, consumed 50 g available carbohydrates from D-glucose, in different visits as reference food, tested two times; and 50 g available carbohydrates from white bread, tested two times; and 50 g available carbohydrates from cookies containing 0 and 2.5g spirulina, tested once, in different visits, along with 250 mL water. There was a washout period of at least two days between visits. Fingertip capillary blood glucose and salivary insulin samples were taken at 0, 15, 30, 45, 60, 90 and 120 min postmeal. The first glucose and salivary insulin sample were taken exactly 15 min after the first bite of food or drink.

Treatment:

Other: Cookie containing 2.5 g spirulina

Other: White bread

Diagnostic Test: Cookie containing 0 g spirulina

Other: Glucose as reference food