Smoothies and Blood Sugars

University of Bath

Status

Completed

Conditions

Metabolic Disturbance

Treatments

Other: Food

Study type

Interventional

Funder types

Other

Identifiers

NCT06333184

3085-4215

Details and patient eligibility

About

Glycaemic responses to fruit smoothies may depend on the food matrix (e.g., degree of processing and physical structure), ingestion rate, dose ingested and fibre content. Furthermore, the method of sampling could alter inferences. The aim of this project is to characterise how these factors affect the glycaemic response to a commercially available fruit smoothie. Participants will ingest 7 different test drinks in a randomised, crossover design with fingerstick capillary blood sampling alongside continuous glucose monitors. Test drinks will include a glucose reference (CONTROL), the commercial product matched for carbohydrate to CONTROL (PRODUCT), equivalent carbohydrate ingested as whole fruits (WHOLE), equivalent carbohydrate ingested as blended fruits (WHOLE), equivalent carbohydrate as the commercial product ingested slowly (SLOW), equivalent carbohydrate as the commercial product ingested with additional fibre (FIBRE), and the commercial product ingested in a dose typically bought (DOSE). These data will provide insight into how the food matrix and different patterns of ingestion can alter the glycaemic response to a fruit smoothie, and how the measurement method may alter interpretations.

Enrollment

15 patients

Sex

All

Ages

18 to 65 years old

Volunteers

Accepts Healthy Volunteers

Inclusion criteria

Age: 18-65 years
Body mass index 18-30 kg/m2

Exclusion criteria

diagnosis of any form of diabetes
intolerances or allergies to any of the study procedures (e.g. fructose/inulin intolerance)
Fructose malabsorption
Inborn errors of fructose metabolism (e.g. fructokinase deficiency, aldolase B deficiency, fructose-1,6-bisphosphatase deficiency)
pregnant or lactating
any condition that could introduce bias to the study (e.g. diagnoses of lipid disorders, including cardiovascular disease, or therapies that alter lipid or glucose metabolism, such as statins or niacin).

Trial design

Primary purpose

Basic Science

Allocation

Randomized

Interventional model

Crossover Assignment

Masking

None (Open label)

15 participants in 7 patient groups

Control

Active Comparator group

Description:

50 g glucose (55 g dextrose powder accounting for hydration) plus 417 mL water

Treatment:

Other: Food

Product

Experimental group

Description:

417 mL of commercially available "Mango \& Passion fruit" fruit smoothie providing 50 g carbohydrate

Treatment:

Other: Food

Whole

Experimental group

Description:

Apples (51%), Mango (16%), Banana (16%), Orange (12%), Passionfruit (3%), Peach (2%), Lime (0.4%; recipe matched to PRODUCT) eaten as whole fruit with added water as needed to match volume.

Treatment:

Other: Food

Blend

Experimental group

Description:

Apples (51%), Mango (16%), Banana (16%), Orange (12%), Passionfruit (3%), Peach (2%), Lime (0.4%; recipe matched to PRODUCT) eaten as blended fruit with added water as needed to match volume.

Treatment:

Other: Food

Slow

Experimental group

Description:

417 mL of commercially available "Mango and Passionfruit" fruit smoothie providing 50 g carbohydrate ingested slowly over 25-35 mins.

Treatment:

Other: Food

Fibre

Experimental group

Description:

417 mL of commercially available "Mango and Passionfruit" fruit smoothie providing 50 g carbohydrate with 6 g of added inulin.