Obesity, Prediabetes, Type 2 Diabetes
Conditions
Brief summary
This study is carried out to find out the inclusion of high and low glycaemic Index (GI) foods to daily meals impact on 24 hour blood glucose fluctuations and food intake.
Detailed description
The GI is a method of classifying foods based on the food's ability to raise the blood glucose level. Low GI foods are recommended as they have a lower impact on blood glucose concentrations and also reduce total food intake. There is very little information on how eating high and low GI foods affect daily blood glucose concentrations in Asians. Therefore, the objective of this study is to observe the effect of eating high and low GI breakfasts and snacks on 24 hour blood glucose concentrations and food consumption in Asian males. Healthy, normal-weight, Chinese males will be recruited. There will be two sessions (consisting of four days for each session) where they will consume either a high or low GI breakfast or snack, and a standardized ad libitum lunch buffet. Their glycaemic response will be measured using a Continuous Glucose Monitoring System (CGMS) throughout the period. The proposed research for the first time demonstrates how the consumption of high and low GI breakfasts and snacks affect subsequent energy intake and 24 hour blood glucose profiles in Asians. These findings will have significant public health benefits for optimum weight and dietary control.
Interventions
OTHERRice and bread (high GI)
Rice is a high glycaemic index glutinous rice. Bread is a high glycaemic index white bread.
OTHERRice and bread (low GI)
Rice is a low glycaemic index parboiled basmati rice. Bread is a low glycaemic index multigrain bread.
Sponsors
Singapore Institute of Food and Biotechnology Innovation
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Masking
NONE
Eligibility
Sex/Gender
MALE
Age
21 Years to 40 Years
Healthy volunteers
Yes
Inclusion criteria
* Chinese, male * Age between 21-40 years * Body mass index between 17 to 24 kg/m2 * Normal blood pressure (120/80 Hgmm) * Fasting blood glucose \< 6 mmol/L
Exclusion criteria
* Having any metabolic diseases (such as diabetes, hypertension etc) * One prescription medication * Partaking in sports at the competitive and/or endurance levels * Allergic/intolerant to any of the test foods * Intentionally restricting food intake * Smoking
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Glycaemic response (measured 3 hours post consumption using the Continuous Glucose Monitoring System (CGMS) | 3 hours post consumption | The blood glucose response to low and high GI test foods measured 3 hours post consumption using the Continuous Glucose Monitoring System (CGMS) |
| Daily blood glucose profile (easured for each low and high GI treatment as the area under the curve over 24 hours using CGMS) | 24 hours | The daily total blood glucose response is measured for each low and high GI treatment as the area under the curve over 24 hours using CGMS. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Energy intake (The amount of food consumed at the ad libitum lunch is measured by weighed quantities (in grams converted to kilocalories) based on the difference of the weight of food before and after consumption) | Immediately post meal consumption | The amount of food consumed at the ad libitum lunch is measured by weighed quantities (in grams converted to kilocalories) based on the difference of the weight of food before and after consumption |
Outcome results
None listed