Energy Flux and Fat Oxidation Using Low and High Glycaemic Index Foods

Clinical Nutrition Research Centre, Singapore

Status: Completed

Conditions: Obesity; Type 2 Diabetes; PreDiabetes

Treatments: Other: high glycaemic index intervention; Other: low glycaemic index intervention

Study type: Interventional

Funder types: Other

Identifiers

NCT03031886

2015/01085

Details and patient eligibility

About

Purpose: This study is carried out to determine the effect of GI on 24 hour blood glucose profiles and energy regulation in Asians when fed a normal diet modulated with sweeteners.

Full description

The GI is a method of classifying foods based on the food's ability to raise the blood glucose level. Low GI foods are recommended as they have a lower impact on blood glucose concentrations. The research sets out to determine the effect of GI on 24 hour blood glucose profiles and energy regulation in Asians. Healthy, normal-weight and overweight, Chinese males will be recruited. There will be two sessions (consisting of three days for each session) where they will consume either a high or low glycaemic index dinner at home and a high or low GI breakfast, lunch and snack on the next day (in the whole body calorimeter). There will be at least five days in between the two sessions. Their glycaemic response will be measured using a Continuous Glucose Monitoring System (CGMS) throughout the period, while substrate oxidation will be measured over 10 hours in the calorimeter (from breakfast, lunch and snack). This study specifically attempts to see whether the inclusion of a low GI sweetener in a mixed meal sequence can impact blood glucose levels and energy regulation in Asians. The study is important in that it will enable us to compute the rate of fat oxidation and how it is influenced when subjects are fed a mixed meals modulated to be high GI (increased glucose excursions) or low GI (moderated glucose) over 24 hours in healthy Asians. Obesity and diabetes rates are increasing exponentially in Asian populations and Singapore is no exception. Devising ways and means to staunch the escalation is therefore a priority. The findings of the research will contribute towards the long-term objectives of developing dietary guidelines for weight and glycaemic control. The study data will also be important for the provision of practical food-based advocacy for better weight and glycaemic control in Asians.

Enrollment: 20 patients

Sex: Male

Ages: 21 to 40 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Chinese, male
• Age between 21-40 years
• Body mass index between 17 to 28 kg/m2
• Normal blood pressure (<140/80 Hgmm)
• Fasting blood glucose < 6 mmol/L

Exclusion criteria

• Having any metabolic diseases (such as diabetes, hypertension etc)
• One prescription medication
• Partaking in sports at the competitive and/or endurance levels
• Allergic/intolerant to any of the test foods
• Intentionally restricting food intake
• Smoking

Trial design

Primary purpose: Other

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Double Blind

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20 participants in 2 patient groups

high GI

Experimental group

Description:

Cereal, milk, tea, cheese, steamed glutinous rice with chicken, carrots, bread, strawberry jam, margarine, high GI sweetener (sucrose).

Treatment:

Other: high glycaemic index intervention

Low GI

Experimental group

Description:

Cereal, milk, tea, steamed basmati rice with chicken, spinach, bread, strawberry jam, low GI sweetener (isomaltulose).

Treatment:

Other: low glycaemic index intervention