None listed
Conditions
Brief summary
To better understand the role played by fat as a food ingredient in decreasing the rate at which a given foods' carbohydrate component is digested and absorbed into the blood stream in the form of glucose.
Interventions
Using standard Glycemic Index (GI) testing methodology, 10 volunteers, over 6 randomised occasions, (1 week between visits) will ingest 3 glucose reference drinks (50 g glucose) and 3 flat-bread meals differing in fat content (5, 15 and 30% - 3.44, 10.33 and 20.66 g respectively) after an overnight fast. The flat-bread meals are labelled with 13C octanoic acid (1microlitre/g food). Baseline and postprandial measures of blood glucose, insulin and satiety hormones, as well as measures of gastric
Using standard Glycemic Index (GI) testing methodology, 10 volunteers, over 6 randomised occasions, (1 week between visits) will ingest 3 glucose reference drinks (50 g glucose) and 3 flat-bread meals differing in fat content (5, 15 and 30% - 3.44, 10.33 and 20.66 g respectively) after an overnight fast. The flat-bread meals are labelled with 13C octanoic acid (1microlitre/g food). Baseline and postprandial measures of blood glucose, insulin and satiety hormones, as well as measures of gastric-emptying rate via breath-test will be taken.
Sponsors
Food Futures CSIRO Human Nutrition
Eligibility
Sex/Gender
All
Age
18 Years to 60 Years
Healthy volunteers
Yes
Inclusion criteria
Healthy volunteers between the ages of 18 and 60.
Exclusion criteria
Presence of diabetes, or other metabolic diseases known to impact on glycemic control.
Outcome results
None listed