Millet Products Study - Investigation of Glycemic Index and Satiety

University of Guelph

Status: Completed

Conditions: Hyperglycemia; Lack of Satiety

Treatments: Other: Commercial white bread; Other: Millet based products (porridge etc.); Other: Corn based products (porridge etc.)

Study type: Interventional

Funder types: Other

Identifiers

NCT02075788

13AP004

Details and patient eligibility

About

The purpose of this study is to investigate how millet incorporation into different baked product types influences glycemic response and satiety.

Full description

The purpose of this study is to investigate how millet incorporation into different baked product types (i.e. an extruded snack versus a biscuit) influences glycemic response and satiety.

This project will examine the effect of millet, on glycemic response and satiety. To determine the effect of product matrix and processing methods, testing will be done using an extruded snack, porridge, a couscous-like product and a biscuit.

All product servings will provide 50 g of available carbohydrate and will be consumed by participants within 10 minutes.

Enrollment: 12 patients

Sex: Male

Ages: 19 to 40 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Men, age 19-40, non-smoking
• Normal fasting plasma glucose (<5.6 mmol/L but not below 3.6 mmol/L)
• Normal glucose tolerance (evaluated by a 75 g oral glucose test, i.e. <7.8 mmol/L but not below 3.6 mmol/L)
• BMI ranging from 18.5 to 29.9 kg/m2

Exclusion criteria

• Insulin resistance (IR) will be calculated from fasting glucose and insulin values using the Homeostasis Assessment Model 2 (HOMA2). A HOMA2-IR value of greater than 1.0 will be considered indicative of insulin resistance (Levy J.C. et al. 1998).
• Regular consumption of millet as defined by questionnaire at screening defined as more than 1x per week
• Smoking or use of recreational drugs
• Heavy alcohol use (defined as typically >14 drinks per week or >4 drinks on one occasion)
• Very low fibre consumption as assessed by 24 hour food diary and self-reported fruit/vegetable/whole grain servings.
• Restrained eater as defined by the questionnaire at screening (Three Factor Eating Questionnaire, Stunkard et al.,1985)
• Food neophobic defined by Food Neophobia Scale questionnaire
• Unusual sleep patterns or irregular breakfast consumption
• Recent (i.e. >4 kg in previous 3 months) or intended weight loss or gain
• Food allergies or any life-threatening allergy (food or otherwise)
• Inflammatory bowel disease or other gastrointestinal disorders
• Use of drugs which influence carbohydrate metabolism
• Training or elite athletes
• Inability to adhere to Study Protocols

Trial design

Primary purpose: Basic Science

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Quadruple Blind

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12 participants in 3 patient groups, including a placebo group

Commercial white bread

Placebo Comparator group

Description:

All product servings will provide 50 g of available carbohydrate and will be consumed by participants within 10 minutes.

Treatment:

Other: Commercial white bread

Millet based products (porridge etc.)

Experimental group

Description:

All product servings will provide 50 g of available carbohydrate and will be consumed by participants within 10 minutes.

Treatment:

Other: Millet based products (porridge etc.)

Corn based products (porridge etc.)

Active Comparator group

Description:

All product servings will provide 50 g of available carbohydrate and will be consumed by participants within 10 minutes.

Treatment:

Other: Corn based products (porridge etc.)