Effects of Meal and Exercise Sequence on Glucose and Blood Pressure Responses

National Taiwan Normal University

Status

Completed

Conditions

Glucose Response

Blood Pressure

Treatments

Behavioral: Exercise-Meal

Behavioral: Meal-Exercise

Study type

Interventional

Funder types

Other

Identifiers

NCT06949683

202310HM014-1

Details and patient eligibility

About

The purpose of this study is to investigate whether the sequence meal and exercise (exercise before meal or exercise after meal) affects the postprandial metabolism.

Full description

Trial days In the 24 h prior to each main trial, participants were asked to refrain from performing any strenuous physical activity and from consuming alcohol/caffeine. Dinner intake was recorded before the first main trial and participants were asked to replicate this diet prior to their second main trial.

On main trial days, participants arrived at the laboratory between 8-9 am following a 10-hour fast. After measuring height, blood pressure, pulse, and obtaining finger-prick blood samples, participants underwent EM or ME intervention.

The entire experiment lasted a total of 150 minutes. During the initial 50 minutes, participants were randomly assigned to either exercise before or after breakfast. Participants were asked to finish their breakfast within approximately 5 minutes. The exercise regimen consisted of brisk walking for 22 minutes at a speed of 6 km/hr on the indoor track. After a 25-minute break, the second meal was provided. Participants then underwent a 75-minute observation period during the postprandial phase. Blood pressure and pulse were assessed with the individual seated in a relaxed, upright position on a chair, with the arm properly positioned. Two measurements of blood pressure and pulse were taken, and these values were averaged to ensure that the two readings were within 5 mmHg of each other. If the two readings differed by more than 5 mmHg, additional readings were taken until the outlying measurement was excluded. The test meal consists of red bean dorayaki (CHUAN LIAN Enterprise Co., Ltd.) and soy milk (I-MEI Foods Co., Ltd.). The breakfast provided contained 348 kcal, with a macronutrient distribution of 60% carbohydrates, 12% protein, and 28% fat. The second meal contained 207 kcal, with a macronutrient distribution of 66% carbohydrates, 6% protein, and 28% fat.

Finger-prick blood samples, blood pressure, and pulse were measured every 25 minutes during the experiment using the Freestyle Optium Neo (Abbott Diabetes Care, Ltd., UK) and the OMRON HEM-7320 blood pressure monitor (OMRON Co., Ltd., Japan). Two measurements of blood pressure and pulse were taken, and these values were averaged to ensure that the two readings were within 5 mmHg of each other. If the two readings differed by more than 5 mmHg, additional readings were taken until the outlying measurement was excluded. Blood pressure and pulse were assessed with the individual seated in a relaxed, upright position on a chair, with the arm properly positioned.

Enrollment

18 patients

Sex

All

Ages

20 to 45 years old

Volunteers

Accepts Healthy Volunteers

Inclusion and exclusion criteria

Inclusion Criteria:

Age between 20 and 45 years
Body Mass Index (BMI) ranging from 18.5 to 27 kg/m2
No habits of heavy drinking or smoking, or have quit smoking for at least 6 months
Absence of diabetes, cardiovascular, or metabolic-related disorders
Not currently taking medications, or other supplements that may affect blood sugar, blood pressure, or metabolic changes
No current sports injuries or medical advice against exercise
No significant weight fluctuations in the past three months (within ±3% of usual body weight)
Not experiencing shift work or travel across time zones within the past 6 months
No current plans to change lifestyle habits and willing to adhere to the requirements of the study