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Determination of Glycemic Index of Six Greek Honey Grades

A

Agricultural University of Athens

Status

Completed

Conditions

Appetitive Behavior
Potential Abnormality of Glucose Tolerance

Treatments

Other: Citrus honey
Other: Heather honey
Other: Thyme honey
Other: Pine honey
Other: Glucose as reference food
Other: Chestnut honey
Other: Fir honey

Study type

Interventional

Funder types

Other

Identifiers

Details and patient eligibility

About

This study determined the glycemic index and glycemic load of six Greek honey varieties

Full description

This randomized, double-blind, cross-over study investigated the glycemic response to six Greek honey grades differing in floral source and carbohydrate composition. Isoglucidic test meals (50g available carbohydrate) and 50g glucose reference were given to 11 clinically and metabolically healthy, fasting individuals (27±7 years; 9 women; BMI 24±4kg/m2), in random order. GI was calculated using the FAO/WHO method. Capillary blood glucose samples were collected at 0,15,30,45,60,90-and-120min. Salivary insulin samples were collected at 0,60-and-120min. Subjective appetite ratings (hunger, fullness and desire to eat) were assessed by visual analogue scales (VAS, 100mm) at baseline and 120min.

Enrollment

11 patients

Sex

All

Ages

18 to 50 years old

Volunteers

Accepts Healthy Volunteers

Inclusion criteria

  • healthy
  • non-smoking
  • individuals with normal body mass index (between 18.5 and 24.9 kg/m2)

Exclusion criteria

  • coronary heart disease
  • diabetes mellitus
  • kidney disease
  • liver conditions
  • endocrine conditions
  • gastrointestinal disorders
  • pregnancy
  • lactation,
  • competitive sports
  • alcohol
  • drug dependency

Trial design

Primary purpose

Other

Allocation

Randomized

Interventional model

Crossover Assignment

Masking

Double Blind

11 participants in 7 patient groups

Glucose as reference food
Experimental group
Description:
Eleven metabolically healthy, normal weight subjects (male: 2, female: 9) after 10-14 hr fast, consumed 50g available carbohydrate from D-glucose, tested three times, in different weeks as reference food along with 300ml water. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120min. The first glucose sample was taken exactly 15min after the first drink.
Treatment:
Other: Fir honey
Other: Chestnut honey
Other: Glucose as reference food
Other: Pine honey
Other: Thyme honey
Other: Citrus honey
Other: Heather honey
Fir honey
Experimental group
Description:
Eleven metabolically healthy, normal weight subjects (male: 2, female: 9) after 10-14 hr fast, consumed 50g available carbohydrate from fir honey, tested once, along with 300ml water. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120min. The first glucose sample was taken exactly 15min after the first drink.
Treatment:
Other: Fir honey
Other: Chestnut honey
Other: Glucose as reference food
Other: Pine honey
Other: Thyme honey
Other: Citrus honey
Other: Heather honey
Heather honey
Experimental group
Description:
Eleven metabolically healthy, normal weight subjects (male: 2, female: 9) after 10-14 hr fast, consumed 50g available carbohydrate from heather honey, tested once, along with 300ml water. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120min. The first glucose sample was taken exactly 15min after the first drink.
Treatment:
Other: Fir honey
Other: Chestnut honey
Other: Glucose as reference food
Other: Pine honey
Other: Thyme honey
Other: Citrus honey
Other: Heather honey
Citrus honey
Experimental group
Description:
Eleven metabolically healthy, normal weight subjects (male: 2, female: 9) after 10-14 hr fast, consumed 50g available carbohydrate from citrus honey, tested once, along with 300ml water. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120min. The first glucose sample was taken exactly 15min after the first drink.
Treatment:
Other: Fir honey
Other: Chestnut honey
Other: Glucose as reference food
Other: Pine honey
Other: Thyme honey
Other: Citrus honey
Other: Heather honey
Pine honey
Experimental group
Description:
Eleven metabolically healthy, normal weight subjects (male: 2, female: 9) after 10-14 hr fast, consumed 50g available carbohydrate from pine honey, tested once, along with 300ml water. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120min. The first glucose sample was taken exactly 15min after the first drink.
Treatment:
Other: Fir honey
Other: Chestnut honey
Other: Glucose as reference food
Other: Pine honey
Other: Thyme honey
Other: Citrus honey
Other: Heather honey
Thyme honey
Experimental group
Description:
Eleven metabolically healthy, normal weight subjects (male: 2, female: 9) after 10-14 hr fast, consumed 50g available carbohydrate from thyme honey, tested once, along with 300ml water. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120min. The first glucose sample was taken exactly 15min after the first drink.
Treatment:
Other: Fir honey
Other: Chestnut honey
Other: Glucose as reference food
Other: Pine honey
Other: Thyme honey
Other: Citrus honey
Other: Heather honey
Chestnut honey
Experimental group
Description:
Eleven metabolically healthy, normal weight subjects (male: 2, female: 9) after 10-14 hr fast, consumed 50g available carbohydrate from chestnut honey, tested once, along with 300ml water. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120min. The first glucose sample was taken exactly 15min after the first drink.
Treatment:
Other: Fir honey
Other: Chestnut honey
Other: Glucose as reference food
Other: Pine honey
Other: Thyme honey
Other: Citrus honey
Other: Heather honey

Trial contacts and locations

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Data sourced from clinicaltrials.gov

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