None listed
Conditions
Brief summary
With the increasing incidence of type 2 diabetes and heart disease, people are routinely advised to reduce the intake of sugars (high glycemic index foods) and increase the intake of whole grains and fibre rich (low glycemic index) foods. It has been suggested that consumption of whole grains and fibre rich foods leads to an improved blood glucose and triglyceride (blood fat or lipid) status, which may reduce the risk of diabetes and heart disease. On the other hand, some research suggests that increased intake of protein may be a better option than carbohydrate and fibre rich whole grains. The study aims to investigate and compare the effects of three different meals, providing different amounts of GI content or protein, on post-meal glucose, insulin, triglycerides, brachial and central blood pressure and platelet aggregation.
Interventions
Acute postprandial effects of two meals of different GI content will be tested against a control meal on a range of metabolic and vascular parameters. Participants will be required to consume three different meals, one meal per visit served in random order, with a minimum one week washout between each visit. The two meals will be 1) a low GI meal, containing 14g of protein with a GI index of 45, and 2) moderately-high protein, containing 23g of protein with a GI index of 45.
Sponsors
University of Tasmania
Study design
Allocation
Randomised controlled trial
Intervention model
Crossover
Primary purpose
Prevention
Masking
Blinded (masking used)
Eligibility
Sex/Gender
All
Age
18 Years to 80 Years
Healthy volunteers
Yes
Inclusion criteria
Males and females aged between 18 and 80 years with no self known history of heart, liver and/or kidney disease.
Exclusion criteria
Individuals taking medication for hypertension and heart disease. Also, individuals diagnosed with type-2 diabetes will be excluded from the study.
Outcome results
None listed