Effects of Sugar-free Products With Added Sweeteners on Glycemic Responses

Agricultural University of Athens

Status: Completed

Conditions: Appetitive Behavior; Potential Abnormality of Glucose Tolerance

Treatments: Other: Cereal bar with cranberries; Other: White bread with apricot jam; Other: Cocoa drink; Other: White bread as reference food; Other: Glucose as reference food

Study type: Interventional

Funder types: Other

Identifiers

NCT04857554

HRBD 23 08/07/2020

Details and patient eligibility

About

This study investigated the effects of three commonly used sugar-free snacks with added sweeteners on glycemic responses

Full description

This study aimed at 1. to determine the glycemic index and glycemic load of three sugar-free products with added sweeteners: apricot jam, cranberry cereal bar, and cocoa drink, and 2. to investigate the effects of these products on the postprandial glycemic response in healthy subjects

Enrollment: 12 patients

Sex: All

Ages: 18 to 50 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• healthy
• non-smoking
• non-diabetic men and women
• body mass index (BMI) between 18 and 29.9 kg/m2

Exclusion criteria

• severe chronic disease (e.g. coronary heart disease, diabetes mellitus,kidney or 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: Single Blind

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12 participants in 5 patient groups

Glucose as reference food

Experimental group

Description:

Twelve healthy, normal weight subjects (male: 6, female: 6) after 10-14 hr fast, consumed 25g available carbohydrate from D-glucose, three times, in different weeks as reference food along with 250ml water; and 25g available carbohydrates from white bread, white bread and apricot jam, cereal bar with cranberries, and cocoa drink, tested once, in different weeks along with 250ml water or 500ml fat-free milk for the cocoa drink. 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 bite of food or drink.

Treatment:

Other: Glucose as reference food

Other: Cereal bar with cranberries

Other: White bread as reference food

Other: Cocoa drink

Other: White bread with apricot jam

White bread as reference food

Experimental group

Description:

Twelve healthy, normal weight subjects (male: 6, female: 6) after 10-14 hr fast, consumed 25g available carbohydrate from D-glucose, three times, in different weeks as reference food along with 250ml water; and 25g available carbohydrates from white bread, white bread and apricot jam, cereal bar with cranberries, and cocoa drink, tested once, in different weeks along with 250ml water or 500ml fat-free milk for the cocoa drink. 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 bite of food or drink.

Treatment:

Other: Glucose as reference food

Other: Cereal bar with cranberries

Other: White bread as reference food

Other: Cocoa drink

Other: White bread with apricot jam

White bread with apricot jam

Experimental group

Description:

Twelve healthy, normal weight subjects (male: 6, female: 6) after 10-14 hr fast, consumed 25g available carbohydrate from D-glucose, three times, in different weeks as reference food along with 250ml water; and 25g available carbohydrates from white bread, white bread and apricot jam, cereal bar with cranberries, and cocoa drink, tested once, in different weeks along with 250ml water or 500ml fat-free milk for the cocoa drink. 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 bite of food or drink.

Treatment:

Other: Glucose as reference food

Other: Cereal bar with cranberries

Other: White bread as reference food

Other: Cocoa drink

Other: White bread with apricot jam

Cereal bar with cranberries

Experimental group

Description:

Twelve healthy, normal weight subjects (male: 6, female: 6) after 10-14 hr fast, consumed 25g available carbohydrate from D-glucose, three times, in different weeks as reference food along with 250ml water; and 25g available carbohydrates from white bread, white bread and apricot jam, cereal bar with cranberries, and cocoa drink, tested once, in different weeks along with 250ml water or 500ml fat-free milk for the cocoa drink. 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 bite of food or drink.

Treatment:

Other: Glucose as reference food

Other: Cereal bar with cranberries

Other: White bread as reference food

Other: Cocoa drink

Other: White bread with apricot jam

Cocoa drink

Experimental group

Description:

Twelve healthy, normal weight subjects (male: 6, female: 6) after 10-14 hr fast, consumed 25g available carbohydrate from D-glucose, three times, in different weeks as reference food along with 250ml water; and 25g available carbohydrates from white bread, white bread and apricot jam, cereal bar with cranberries, and cocoa drink, tested once, in different weeks along with 250ml water or 500ml fat-free milk for the cocoa drink. 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 bite of food or drink.

Treatment:

Other: Glucose as reference food

Other: Cereal bar with cranberries

Other: White bread as reference food

Other: Cocoa drink

Other: White bread with apricot jam