Influence of breakfast cereal consumption on blood glucose release

Effect of ready to eat breakfast cereal on glycemic response among healthy adults

Status

Active, not recruiting

Phases

Phase 1

Study type

Interventional

Source

CTRI

Registry ID

CTRI/2018/04/013282

Enrollment

Registered

2018-04-13

Start date

Unknown

Completion date

Unknown

Last updated

2021-11-24

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

Conditions

None listed

Interventions

Intervention1: Test meal-1: Cereal and milk based breakfast Intervention2: Test meal-2: Cereal and milk based breakfast with added fruits and nuts Control Intervention1: Standard glucose: Standard glu

Eligibility

Inclusion criteria

Inclusion criteria: Normal healthy adult males in the age group of 18-45 years BMI cut off â?? 18.5-24.9 kg/m2 Blood glucose level: 80-120mg/dl Weight stable for last 3 months Physical activity level less than 2.0 Normal renal and liver function Subjects consuming low fibre (less than 10g) diet for last 3 days Regular bowel movement

Exclusion criteria

Exclusion criteria: Insulin resistance Diabetics or pre diabetics Hb level - less than 13 mg/dl Allergy to nuts, lactose intolerance Subjects consuming greater than 120ml of alcohol on regular basis or consumed within 48 hrs of the experiment Subjects consumed alcohol and tea or coffee 24 hour prior to the experiment

Design outcomes

Primary

Measure	Time frame
a) To assess glycemic response of cereal and milk based breakfast (test meal-1) against standard glucose drink by measuring blood glucose, insulin and C-peptide b) To assess glycemic response of cereal and milk based breakfast with added fruits and nuts (test meal-2) against standard glucose drink by measuring blood glucose, insulin and C-peptide Timepoint: Baseline - -5 mins Post meal - 15 min, 30 min, 45 min, 60 min, 90 min, 120 min, 150 min, 180 min	—

Measure

Time frame

a) To assess glycemic response of cereal and milk based breakfast (test meal-1) against standard glucose drink by measuring blood glucose, insulin and C-peptide b) To assess glycemic response of cereal and milk based breakfast with added fruits and nuts (test meal-2) against standard glucose drink by measuring blood glucose, insulin and C-peptide Timepoint: Baseline - -5 mins Post meal - 15 min, 30 min, 45 min, 60 min, 90 min, 120 min, 150 min, 180 min

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Secondary

Measure	Time frame
a) To assess diet induced thermogenesis (DIT) and substrate oxidation of test meal-1 and 2 against standard glucose test using indirect calorimetry b) To assess satiety level achieved by test meals against standard glucose test by measuring ghrelin levels and using the visual analogue scale Timepoint: a) For Energy expenditure and substrate utilisation - -15 min, 30 min, 60 min, 90 min, 120 min, 180 min b) Assessing satiety using VAS - -5 min, 10 min, 40 min, 70 min, 100 min, 130 min, 160 min, 190 min Ghrelin measurement - 5 min, 15 min, 30 min, 60 min, 90 min, 120 min	—

Measure

Time frame

a) To assess diet induced thermogenesis (DIT) and substrate oxidation of test meal-1 and 2 against standard glucose test using indirect calorimetry b) To assess satiety level achieved by test meals against standard glucose test by measuring ghrelin levels and using the visual analogue scale Timepoint: a) For Energy expenditure and substrate utilisation - -15 min, 30 min, 60 min, 90 min, 120 min, 180 min b) Assessing satiety using VAS - -5 min, 10 min, 40 min, 70 min, 100 min, 130 min, 160 min, 190 min Ghrelin measurement - 5 min, 15 min, 30 min, 60 min, 90 min, 120 min

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Countries

India

Contacts

Public ContactDr Rebecca Raj

St.Johns Research Institute

rebecca@sjri.res.in08049467000

Outcome results