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Effect of food temperature on blood glycemic variation

Effect of food temperature on blood glycemic variation

Status
Recruiting
Phases
Unknown
Study type
Observational
Source
ChiCTR
Registry ID
ChiCTR-OOC-17011643
Enrollment
Unknown
Registered
2017-06-12
Start date
2017-06-12
Completion date
Unknown
Last updated
2017-06-19

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

Conditions

diabetes

Interventions

Three population groups:Different food temperature

Sponsors

Nanjing First Hospital
Lead Sponsor

Eligibility

Sex/Gender
All

Inclusion criteria

Inclusion criteria: 1. Normal person without glucose metabolic disourder or any disease may affect blood glucose; 2. IGT patients with random blood glucose>11.1mmol/L,or postprandial blood glucose>7.8mmol/L; 3. Patients with type 2 diabetes meet the diagnostic criteria of WHO.

Exclusion criteria

Exclusion criteria: 1. Patients with a history of hypoglycemic agent intake or are having hypoglycemic agents; 2. Patients with alanine aminotransferase (ALT) levels more than 2.5 times the upper normal range or Cr levels more than 1.3 the upper normal range; 3. Patients with a history of systemic corticosteroids use in 3 months; 4. Noncompliance in exercise or diet control; 5. Patients with infection or acute metabolic diabetic complications such as ketoacidosis or hyperosmolar state (coma); 6. Pregnant; 7. Any other condition that is improper for this study judged by researchers.

Design outcomes

Primary

MeasureTime frame
cold OGTT;hot OGTT;insulin;blood glucose;

Secondary

MeasureTime frame
HbA1c;glucagon;GLP-1;catecholamine;blood cortisol;

Countries

China

Contacts

Public ContactJianhua Ma

Nanjing First Hospital

majianhua196503@126.com+86 18951670116

Outcome results

None listed

Source: ChiCTR (via WHO ICTRP) · Data processed: Feb 4, 2026