Effects of Traditional Greek Meals on Glycemic Responses

Agricultural University of Athens

Status: Completed

Conditions: Appetitive Behavior; Potential Abnormality of Glucose Tolerance

Treatments: Other: Trahanas with tomato sauce mixed meal; Other: Halva with currants mixed meal; Other: Lentils and lupins mixed meal; Other: Glucose as reference food

Study type: Interventional

Funder types: Other

Identifiers

NCT04831268

HRBD 24 04/04/2019

Details and patient eligibility

About

This study investigated the effects of Greek traditional meals in dehydrated form consumed after reconstitution with water on glycemic responses

Full description

This study aimed at 1. to determined the glycemic index and glycemic load of three mixed meals and 2. to investigate the effects of these mixed meals on postprandial glycemic response in healthy subjects

Enrollment: 12 patients

Sex: All

Ages: 18 to 65 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• healthy
• non-smoking
• non-diabetic men and women
• normal body mass index (BMI; between 18.5 and 25 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 4 patient groups

Glucose as reference food

Experimental group

Description:

Twelve healthy, normal weight subjects (male: 7, female: 7) 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 lentils and lupins, trahanas with tomato sauce and halva with currants, tested once, in different weeks along with 250ml 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 bite of food or drink.

Treatment:

Other: Trahanas with tomato sauce mixed meal

Other: Halva with currants mixed meal

Other: Lentils and lupins mixed meal

Other: Glucose as reference food

Lentils and lupins mixed meal

Experimental group

Description:

Twelve healthy, normal weight subjects (male: 7, female: 7) 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 lentils and lupins, trahanas with tomato sauce and halva with currants, tested once, in different weeks along with 250ml 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 bite of food or drink.

Treatment:

Other: Trahanas with tomato sauce mixed meal

Other: Halva with currants mixed meal

Other: Lentils and lupins mixed meal

Other: Glucose as reference food

Trahanas with tomato sauce mixed meal

Experimental group

Description:

Twelve healthy, normal weight subjects (male: 7, female: 7) 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 lentils and lupins, trahanas with tomato sauce and halva with currants, tested once, in different weeks along with 250ml 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 bite of food or drink.

Treatment:

Other: Trahanas with tomato sauce mixed meal

Other: Halva with currants mixed meal

Other: Lentils and lupins mixed meal

Other: Glucose as reference food

Halva with currants mixed meal

Experimental group

Description:

Twelve healthy, normal weight subjects (male: 7, female: 7) 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 lentils and lupins, trahanas with tomato sauce and halva with currants, tested once, in different weeks along with 250ml 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 bite of food or drink.

Treatment:

Other: Trahanas with tomato sauce mixed meal

Other: Halva with currants mixed meal

Other: Lentils and lupins mixed meal

Other: Glucose as reference food