Effects the Glycemic Index on Metabolic Risk Markers

Maastricht University Medical Centre (MUMC)

Status: Completed

Conditions: Metabolic Syndrome X

Treatments: Dietary Supplement: Low GI+high GI; Dietary Supplement: High GI+low GI

Study type: Interventional

Funder types: Other

Identifiers

NCT00695825

073101

Details and patient eligibility

About

Recent population studies have shown that the glycemic index (GI) of food products is positively associated with the risk of developing type 2 diabetes and cardiovascular disease (CVD). In the pathogenesis of type 2 diabetes and CVD, inflammatory processes play a pivotal role. In a previous intervention study (11 weeks), however, we found no effects of lower-GI vs. higher-GI diets on fasting inflammatory markers in subjects with increased risk of developing the metabolic syndrome. People, however, spent most of their time in the postprandial period. Therefore, there is a need to study the postprandial effects of low-GI vs. high-GI diets. In addition, it needs to be emphasized the GI is derived from studies in lean subjects, while especially overweight and obese people suffer from metabolic aberrations related to the development of type 2 diabetes and CVD. AIM: To investigate in obese subjects the postprandial effects of a low-GI vs. high-GI food product on metabolic risk markers. A second research objective is to compare these effects with those in lean subjects.

Enrollment: 30 estimated patients

Sex: Male

Ages: 18 to 65 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• healthy and obese men

Exclusion criteria

• smoking

Trial design

Primary purpose: Prevention

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Single Blind

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30 participants in 2 patient groups

A1

Experimental group

Description:

Consumption of low GI food product on day 1 Consumption of high GI food product on day 2

Treatment:

Dietary Supplement: Low GI+high GI

A2

Experimental group

Description:

Consumption of high GI food product on day 1 Consumption of low GI food product on day 2

Treatment:

Dietary Supplement: High GI+low GI