None listed
Conditions
Brief summary
The study aimed to determine the degree of association between calculated glycemic load (GL) and glucose and insulin responses in healthy subjects consuming iso-energetic portions of single foods and mixed meals. 10 groups of healthy subjects consumed 1000 kJ portions of 121 single foods in 10 food categories and other 2 group of subjects consumed 2000 kJ of 13 mixed meals. Foods and meals varied widely in macronutrient content, fibre and GL. Glycaemia and insulinemia were quantified as incremental area under the curve relative to a reference food (=100). Then the results were correlated with GL to determine the extent that GL can explain the variability of glucose and insulin responses in healthy subjects.
Interventions
1000 kJ portion of 121 single foods were selected, tested and grouped into ten food categories : dairy products, breakfast cereals, bakery products, fruits and fruit juices, vegetables, snack foods, carbohydrate-rich foods, protein-rich foods, fat-rich foods, beverages and alcoholic drinks. Separate groups of healthy subjects (n = 10 - 13 for each group) were recruited to test each category of foods. Each participant acted as their own control, testing the reference food (either white bread or g
1000 kJ portion of 121 single foods were selected, tested and grouped into ten food categories : dairy products, breakfast cereals, bakery products, fruits and fruit juices, vegetables, snack foods, carbohydrate-rich foods, protein-rich foods, fat-rich foods, beverages and alcoholic drinks. Separate groups of healthy subjects (n = 10 - 13 for each group) were recruited to test each category of foods. Each participant acted as their own control, testing the reference food (either white bread or glucose) on two separate occasions. Then the participant consumed the testing foods in a food category on separate mornings. The wash-out period between test sessions was at least one day. 2000 kJ portion of 13 mixed meals were consumed by two groups of healthy subjects on separate testing days. One group (n = 11) consumed 6 meals and the other group (n = 10) consumed 7 meals. The reference meal of white bread was tested at the beginning and end of the whole test sessions. The wash-out period between test sessions was at least one day. Foods and meals varied widely in macronutrients, fiber and glycemic load and were representative of common energy source contributed to the western diets. Finger-prick blood samples were collected before the meal (0 min) and 15, 30, 45, 60, 90, 120 min after the start of the meal and assayed for glucose and insulin.
Sponsors
Sydney University Glycemic Index Research Service
Study design
Allocation
Randomised controlled trial
Intervention model
Crossover
Primary purpose
Treatment
Masking
Blinded (masking used)
Eligibility
Sex/Gender
All
Age
18 Years to 40 Years
Healthy volunteers
Yes
Inclusion criteria
non-smoking, aged 18-40 years, stable body weight, Body Mass Index (BMI) 19-25 kg/m2, normal glucose tolerance, no prescription medication other than oral contraceptives, no known food allergy, regular physical activity, normal dietary habits, and no history of eating disorders
Exclusion criteria
Eating disorders, individuals using medication that may influence blood glucose profiles, food allergy, abnormal glucose tolerance
Outcome results
None listed