Man and woman (there is not taking drug including the antihypertensive agent without impaired glucose tolerance by a blood test for the past one year) with BMI from 20 years old to 50 years old less than 30 kg/square meter
Conditions
Interventions
[standard food] Using Japanese GI meeting for the study protocol, I investigate the blood sugar change at the time of the following food intake. I measure the blood sugar for 120 minutes after the me
Sponsors
TheJikeiUniversity School of Medicine Department of Nutrition
Eligibility
Sex/Gender
All
Inclusion criteria
Inclusion criteria: Man and woman (there is not taking drug including the antihypertensive agent without impaired glucose tolerance by a blood test for the past one year) with BMI from 20 years old to 50 years old less than 30 kg/square meter
Exclusion criteria
Exclusion criteria: Under 20 years old 51 years old or older There is a glucose tolerance geek by a blood test for the past one year. There is taking drug including the antihypertensive agent.
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| The tendency to restrain a rise in blood sugar was watched in the inspection food that I added boiled barley and rice and natto to only in comparison with polished rice than a blood sugar change and AUC, but I did the significant difference, and a tendency to restrain a rise in blood sugar with polished rice + grated yam in the inspection food that I added grated yam to again after a meal was watched, but there was not significant difference. On the other hand, with the boiled barley and rice + grated yam, I significantly controlled an ascent of blood sugar after a meal. In addition, a tendency to restrain an ascent of blood sugar after a meal by taking it in with barley and viscous food was watched. Furthermore, as for the staple food, a tendency to restrain an ascent of blood sugar after a meal when boiled barley and rice combined it with viscous food than polished rice was watched. The barley content of the boiled barley and rice which I examined this time is 30% and thinks that it is the ratio that it is easy to eat, and is easy to continue. I often ate boiled barley and rice and grated yam as the Japanese eating habits together, and it was suggested to be logical how to eat to control an ascent of blood sugar after a meal. I want to use the GI level of the food as a tool to maintain the blood sugar control of the diabetic by nourishment meal instruction well effectively. | — |
Secondary
| Measure | Time frame |
|---|---|
| This study expressed a change of the blood sugar measurement after each food intake for physically unimpaired people. It is lacking in insulin secretion, and the usefulness for the diabetic is not planned. | — |
Countries
Japan
Contacts
Public Contactatsumi ogawa
TheJikeiUniversity School of Medicine Department of Nutrition
Outcome results
None listed