Food Modification to Alter Glycaemia and Insulinaemia

Clinical Nutrition Research Centre, Singapore

Status: Completed

Conditions: Diabetes

Treatments: Other: Sucrose Jelly; Other: Glucose Reference 1; Other: Rice Roll; Other: Isomaltulose Jelly; Other: Wheat Yellow Noodle; Other: Rice Roll with resistant starch; Other: Beta-glucan yellow Noodle; Other: Glucose Reference 2; Other: Glucose Reference 3

Study type: Interventional

Funder types: Other

Identifiers

NCT03706378

2017/00538

Details and patient eligibility

About

The study specifically aims to determine glycemic and insulinemic response of added low GI ingredients, beta-glucan, resistant starch and isomaltulose to foods.

Full description

There will be a total of 9 test sessions and each session will last up to 3 hours. At each test session, the following procedures will be performed: two finger-prick blood samples, five minutes apart to measure baseline blood glucose and insulin concentrations. Subject will be served the test food and to consume within15 minutes. Following the test meal, blood samples will be collected at the following time points: 15, 30, 45, 60, 90, 120, 150 and 180min for glucose measurements and insulin measurements will be collected at 30, 60, 90, 120, 150 and 180min.

Enrollment: 14 patients

Sex: Male

Ages: 21 to 40 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Healthy Males
• Chinese ethnicity
• Age ≥21 and ≤ 40 years
• Body mass index between 18.5 to 25 kg/m2
• Normal blood pressure ≤140/90 mmHg
• Fasting blood glucose <6.0 mmol/L
• In general good health

Exclusion criteria

• Current smoker
• Have metabolic diseases (such as diabetes, hypertension etc)
• Have glucose-6-phosphate dehydrogenase deficiency (G6PD deficiency)
• Have medical conditions and/or taking medications known to affect glycaemia (glucocorticoids, thyroid hormones, thiazide diuretics)
• Have an ongoing infection or currently undergoing treatment at the time of screening
• Have known Chronic infection or known to suffer from or have previously suffered from or is a carrier of Hepatitis B Virus (HBV), Hepatitis C Virus (HCV), Human Immunodeficiency Virus (HIV)
• Have active Tuberculosis (TB) or currently receiving treatment for TB
• Intolerances or allergies to any foods
• Partake in sports at the competitive and/or endurance levels
• Intentionally restrict food intake

Trial design

Primary purpose: Other

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: None (Open label)

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14 participants in 9 patient groups

Glucose Reference 1

Other group

Description:

50g glucose dissolve in 250 ml of water

Treatment:

Other: Glucose Reference 1

Glucose Reference 2

Other group

Description:

50g glucose dissolve in 250 ml of water

Treatment:

Other: Glucose Reference 2

Glucose Reference 3

Other group

Description:

50g glucose dissolve in 250 ml of water

Treatment:

Other: Glucose Reference 3

Wheat Yellow Noodle

Experimental group

Description:

Boiled 170.6g of wheat yellow noodle

Treatment:

Other: Wheat Yellow Noodle

Beta-glucan Yellow Noodle

Experimental group

Description:

Boiled 230.4g of beta-glucan yellow noodle.

Treatment:

Other: Beta-glucan yellow Noodle

Rice Roll

Experimental group

Description:

Steamed 197.6g of rice roll

Treatment:

Other: Rice Roll

Rice Roll with resistant starch

Experimental group

Description:

Steamed 232.6g of rice roll fortified with resistant starch

Treatment:

Other: Rice Roll with resistant starch

Sucrose jelly

Experimental group

Description:

Jelly made with 25g of sucrose and 48g of wheat white bread

Treatment:

Other: Sucrose Jelly

Isomaltulose jelly

Experimental group

Description:

Jelly made with 25g of isomaltulose and 48g of wheat white bread

Treatment:

Other: Isomaltulose Jelly