To investigate the acute effect of chilli intake on plasma glucose, insulin and blood vessel function in type-2 diabetics.

An ordered study to determine postprandial effects of chilli consumption on plasma glucose, insulin and vascular function in type-2 diabetics.

Status

Not yet recruiting

Phases

Unknown

Study type

Interventional

Source

ANZCTR

Registry ID

ACTRN12609000897268

Enrollment

Registered

2009-10-15

Start date

2009-12-01

Completion date

Unknown

Last updated

2020-01-13

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

None listed

Brief summary

In type-2 diabetes, tissues become ‘insulin resistant’ and blood glucose and insulin levels rise. The incidence of type-2 diabetes is increasing in Australia, and Tasmania has a particularly high prevalence. Control of plasma glucose and insulin levels are important in the prevention and management of type-2 diabetes. This is also important to reduce the subsequent risk of cardiovascular disease (CVD). We have previously shown that chilli, a commonly used spice helps in improving blood glucose as well as insulin levels in generally healthy humans. These results were more pronounced in overweight and obese individuals – i.e. those individuals who have a known predisposition to type-2 diabetes and CVD. We aim to extend this work in type-2 diabetics to assess if the beneficial effects of chilli are also presented or perhaps enhanced, in type-2 diabetics. We will assess post-meal (up to two hours) effects of a bland (spice free) and a chilli-containing meal on plasma glucose and insulin concentration and blood vessel function, in a group of type-2 diabetics. If the anticipated results i.e. improvements in glucose and insulin profile and possibly in blood vessel function, are observed in the proposed investigation, this cheap, readily available and commonly used spice may be used to help control diabetes and prevent the onset of CVD.

Interventions

An ordered study design comparing the effects of a standard bland meal and a standard meal with 30g of chilli paste. The standard meal wil consist of a bread roll, beef or soy patty (according to the subject's preference) and glucose drink (approximately 100g of Glucaid, which contains 75g of glucose per 300ml). Participants are required to consume both of the meals, starting with the standard bland meal and then the chilli paste containing meal, with a one week period between the visits.

Study design

Allocation

Non-randomised trial

Intervention model

Single group

Primary purpose

Prevention

Masking

Open (masking not used)

Eligibility

Sex/Gender

All

Age

35 Years to 75 Years

Healthy volunteers

Inclusion criteria

Males and females, aged between 35 and 75 years, diagnosed with type-2 diabetes.

Exclusion criteria

Those taking antihypertensive, hypoglycaemic and/or insulin sensitising medication.

Outcome results