The Influence of Glucose Flux on Fat Synthesis in a Whole Body Calorimeter

Clinical Nutrition Research Centre, Singapore

Status: Completed

Conditions: Type 2 Diabetes, Obesity, Prediabetes

Treatments: Other: Breakfast, lunch, snack and dinner

Study type: Interventional

Funder types: Other

Identifiers

NCT02631083

2014/00960

Details and patient eligibility

About

The study is carried out to find out the inclusion of high and low glycaemic index foods to daily meals and how they impact 24 hour blood glucose fluctuations and energy regulation.

Full description

The GI is a method of classifying foods based on the food's ability to raise the blood glucose level. Low GI foods are recommended as they have a lower impact on blood glucose concentrations. The research sets out to determine the effect of GI on 24 hour blood glucose profiles and energy regulation in Asians. Healthy, normal-weight, Chinese males will be recruited. There will be two sessions (consisting of four days for each session) where they will consume either a high or low GI breakfast, lunch, snack (in the whole body calorimeter), and a high or low glycaemic index dinner at home. They will take part in two test sessions (each spanning over 3 days) with at least five days in between the two sessions. Their glycaemic response will be measured using a Continuous Glucose Monitoring System (CGMS) throughout the period, while substrate oxidation will be measured over 10 hours in the calorimeter (from breakfast, lunch and snack). This study specifically attempts to see how having high and low GI meals impact on blood glucose levels and energy regulation in Asians. The study is important in that it will be the first of its kind in the whole body calorimeter and enable us to compute the rate of fat synthesis and how it is modulated when subjects are fed a high GI diet (increased glucose excursions) and a low GI diet ( blunted glucose) over 24 hours in healthy Asians. Obesity and diabetes rates are increasing exponentially in Asian populations and Singapore is no exception. Devising ways and means to staunch the escalation is therefore a priority. The findings of the research will contribute towards the long-term objectives of developing Asian specific dietary guidelines for weight and glycaemic control. The study data will also be important for the provision of practical food-based advocacy for better weight and glycaemic control in Singaporeans.

Enrollment: 15 patients

Sex: Male

Ages: 21 to 40 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Chinese, male
• Age between 21-40 years
• Body mass index between 17 to 25 kg/m2
• Normal blood pressure (<140/80 Hgmm)
• Fasting blood glucose < 6 mmol/L

Exclusion criteria

• Having any metabolic diseases (such as diabetes, hypertension etc)
• On prescription medication
• Having glucose 6-phosphate dehydrogenase deficiency (G6PD)
• Partaking in sports at the competitive and/or endurance levels
• Allergic/intolerant to any of the test foods
• Intentionally restricting food intake
• Smoking

Trial design

Primary purpose: Other

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: None (Open label)

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15 participants in 2 patient groups

Breakfast, lunch, snack and dinner (high GI)

Experimental group

Description:

Subjects will consume meals which are high glycemic index for breakfast (Honey stars cereal), lunch (glutinous rice meal) and snack (white bread and jam) in the whole body calorimeter. A take-away high glycemic index dinner will be provided.

Treatment:

Other: Breakfast, lunch, snack and dinner

Breakfast, lunch, snack and dinner (low GI)

Experimental group

Description:

Subjects will consume meals which are low glycemic index for breakfast (All bran cereal), lunch (basmati rice meal) and snack (multigrain bread and sugar-free jam) in the whole body calorimeter. A take-away low glycemic index dinner will be provided.

Treatment:

Other: Breakfast, lunch, snack and dinner