Resistant Starch Type-3, Glucose Metabolism and Appetite

King Saud University

Status: Completed

Conditions: Resistant Starch

Treatments: Other: Dietary intervention

Study type: Interventional

Funder types: Other

Identifiers

NCT05108142

19/01008

Details and patient eligibility

About

Resistant starch (RS) is considered to have many of the same health benefits as dietary fiber. The aim of this study was to examine the effects of RS3 on postprandial glycemic and insulinemic responses and appetite.

Healthy males (aged 18-35 years) participated in this study. Subjects were provided meals in the laboratory after overnight fasting on two separate occasions, at least 1 week apart. On each laboratory visit, subjects were given either a control meal (COM) or an RS3 meal (RSM). Both meals during the two visits consisted of vegetarian pasta and were matched for energy intake, composition, ingredients, and amount, but were prepared in different ways. The COM was hot, freshly cooked pasta, while the RSM was re-heated pasta that had been cooked the previous day and chilled overnight. Blood samples and subjective appetite ratings were collected at fasting and for a period of 3 h after meal consumption (i.e., 15-min intervals for glucose and 30-min intervals for insulin, ghrelin, and subjective appetite).

Enrollment: 8 patients

Sex: Male

Ages: 18 to 40 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Healthy males
• Aged between 18 and 40 years
• Normal weight (BMI 18.5-24.9 kg/m2)
• No history of serious disease or currently taking any medications
• Not dieting or seeking to lose weight.

Exclusion criteria

• Smokers
• Allergy to gluten-containing products, lactose intolerance, or dairy allergy
• Particular dislike to any of the foods provided during the study.

Trial design

Primary purpose: Basic Science

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: None (Open label)

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8 participants in 2 patient groups

Control meal

Experimental group

Description:

Participants were asked to visit the lab and consume the control meal (hot, freshly cooked pasta)

Treatment:

Other: Dietary intervention

Resistant starch meal

Experimental group

Description:

Participants were asked to visit the lab and consume the resistant starch meal (re-heated pasta)

Treatment:

Other: Dietary intervention