The Effect of Chewing Duration on Blood Glucose Levels

Wageningen University and Research

Status: Completed

Conditions: Glucose, High Blood; Glucose, Low Blood

Treatments: Other: High glycaemic load, low fibrous product; Other: Low glycaemic load, high fibrous product

Study type: Interventional

Funder types: Other

Identifiers

NCT04648397

NL74340.081.20

Details and patient eligibility

About

This study aims to assess the impact of speed of consumption of two starch-based foods varying in fibre content on blood glucose levels in normal healthy subjects. Furthermore, the mediating roles of salivary amylase and particle size on blood glucose levels will be studied. The study has a randomized cross-over design. Subjects consume two test-lunches (chick peas and brown rice) in duplicate on 8 different test days, at either long or short chewing duration. Glucose responses will be monitored via a continuous glucose monitoring device and expectorated boluses will be collected during each test day for assessments of amylase activity and food particle size.

Full description

Research suggests that high glucose level variability and large dips in glucose levels may have a negative impact on cognitive function and self-reported wellbeing. The way food is consumed (e.g. chewing duration) may regulate blood glucose levels. The underlying mechanism that links consumption speed to metabolic responses, satiation and health is largely unknown.

This study aims to assess the impact of speed of consumption of two starch-based foods varying in fibre content, on blood glucose levels in normal healthy subjects. Furthermore, the mediating roles of salivary amylase and particle size on blood glucose levels are studied.

The study has a randomized cross-over design. Each subject consumes two different test-lunches (chick peas and brown rice) in duplicate at either long or short duration. Their breakfast will be standardized during these 8 test days. For a duration of 12 days, blood glucose levels will be monitored via a continuous glucose device. Furthermore expectorated boluses will be collected for assessment of amylase activity and food particle size.

Enrollment: 26 patients

Sex: All

Ages: 18 to 55 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Apparently healthy men and women (based on questionnaire, self-reported)
• Aged between 18 - 55 yrs
• BMI between 18.5 - 30 kg/m2
• In possession of a Smartphone running on iOS or Android

Exclusion criteria

• Diagnosed with Diabetes mellitus type 1 or 2
• Under treatment for neurological or psychiatric complaints, including eating disorders
• History of gastro-intestinal surgery or having (serious) gastro-intestinal complaints
• Use of medication/supplements that may influence the study results, such as medicines known to interfere with glucose homeostasis. This will be judged by our medical doctor
• Following a diet or gained/lost >=5kg weight in the previous month.
• Coeliac disease or gluten intolerance
• Skin allergy, eczema or known sensitivity for plasters
• use of drugs
• Current smokers
• Using > 14 glasses of alcohol per week
• Having a food allergy for the test foods
• Participation in another clinical trial at the same time
• Suffering from a stomach emptying disorder
• Employed by or an intern at the FHCR group of Wageningen Food & Biobased Research.

Trial design

Primary purpose: Prevention

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: None (Open label)

---

26 participants in 2 patient groups

Short chewing

Experimental group

Description:

Subjects consume two starch-based foods varying in fibre content e.g. brown rice and chick-peas in duplicate following a short chewing protocol.

Treatment:

Other: Low glycaemic load, high fibrous product

Other: High glycaemic load, low fibrous product

Long chewing

Experimental group

Description:

Subjects will consume two starch-based foods varying in fibre content e.g. brown rice and chick-peas in duplicate following a long chewing protocol.

Treatment:

Other: Low glycaemic load, high fibrous product

Other: High glycaemic load, low fibrous product