The Glycemic Effect of Added Sugar on Bake Beans (GIF)

Clinical Nutrition Research Centre, Singapore

Status: Completed

Conditions: Obesity; Diabetes Mellitus, Type 2; PreDiabetes

Treatments: Other: Glucose Reference 1; Other: Glucose Reference 2; Other: Bake beans in tomato sauce, reduced sugar; Other: Sucrose; Other: Glucose reference 3; Other: Bake beans in tomato sauce, low GI; Other: Regular Bake beans in tomato sauce

Study type: Interventional

Funder types: Other

Identifiers

NCT03868683

2016/00926

Details and patient eligibility

About

To investigate the effect of added sugar to bake beans on glycemic and insulinemic response.

Full description

There will be a total of 7 test session. Each session will last for 3 hours. At each test session, volunteers will be served with 7 test meals and blood will be collected. After an overnight fast, subjects will visit the research center. Two fasting capillary blood samples will be collected via fingerpick. Following the fasting samples, volunteers will consume the test meals. Further blood samples will be collected at 15, 30, 45, 60, 90, 120, 150, 180 minutes after the ingestion of test meal. These samples will be used to analyses for whole capillary blood glucose. At every 30 minute interval, samples will be collected for analysis of capillary plasma insulin.

Enrollment: 12 patients

Sex: Male

Ages: 21 to 60 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Chinese ethnicity
• Age ≥21 and ≤ 60 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 any metabolic diseases (such as diabetes, hypertension etc)
• have known glucose-6-phosphate dehydrogenase deficiency (G6PD deficiency)
• having medical conditions and/or taking medications known to affect glycaemia (glucocorticoids, thyroid hormones, thiazide diuretics)
• have 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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12 participants in 7 patient groups

Glucose Reference 1

Other group

Description:

Glucose solution containing 30 g of glucose

Treatment:

Other: Glucose Reference 1

Glucose Reference 2

Other group

Description:

Glucose solution 2 containing 30 g of glucose

Treatment:

Other: Glucose Reference 2

Glucose Reference 3

Other group

Description:

Glucose solution 3 containing 30 g of glucose

Treatment:

Other: Glucose reference 3

Sucrose

Experimental group

Description:

Sucrose solution containing 30 g of sucrose

Treatment:

Other: Sucrose

Regular Bake beans in tomato sauce

Experimental group

Description:

Bake bean in tomato sauce with high levels of sucrose (37%)

Treatment:

Other: Regular Bake beans in tomato sauce

Bake beans in tomato sauce, reduced sugar

Experimental group

Description:

Bake bean in tomato sauce with medium levels of sucrose (29.9%)

Treatment:

Other: Bake beans in tomato sauce, reduced sugar

Bake beans in tomato sauce, low GI

Experimental group

Description:

Bake bean in tomato sauce with low levels of sucrose (18.5%)

Treatment:

Other: Bake beans in tomato sauce, low GI