Glycemic Index of Instant Noodle With and Without Soup: Does Serving Method Have an Effect?

Status

UNKNOWN

Phases

Study type

Interventional

Source

ClinicalTrials.gov

Registry ID

NCT02625350

Enrollment

Registered

2015-12-09

Start date

2015-12-31

Completion date

2015-12-31

Last updated

2015-12-09

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

Conditions

Healthy

Keywords

instant noodle, water content, glycemic index, serving method

Brief summary

Glycemic index is commonly used as a method to determine the effect of a food to blood glucose. Despite its carbohydrate and fat content, instant noodle is very popular in Asia, including Indonesia. Based on the serving method, there are instant noodle without and with soup. Studies have shown that water content of a meal may influence glycemic response of the meal and thus have an effect on the result of GI measurement. However none specifically studied instant noodles nor the additional water content as soup (not incorporated in the food matrix). Therefore, this study aims to determine whether the serving method of instant noodle (with and without soup) may influence the glycemic response and glycemic index value of the meal.

Detailed description

Glycemic index methods are performed according to Food and Agricultural Organization/WHO recommendations.

Interventions

OTHERInstant noodle without soup

First, fasting blood glucose was measured. Then, subjects consumed the sample (instant noodle without soup) and blood sugar level were measured at 0', 15', 30', 45', 60', 90', and 120'

OTHERInstant noodle with soup

First, fasting blood glucose was measured. Then, subjects consumed the sample (instant noodle with soup) and blood sugar level were measured at 0', 15', 30', 45', 60', 90', and 120'

OTHERGlucose reference

First, fasting blood glucose was measured. Then, subjects consumed the glucose reference and blood sugar level were measured at 0', 15', 30', 45', 60', 90', and 120'

Study design

Allocation

RANDOMIZED

Intervention model

CROSSOVER

Primary purpose

BASIC_SCIENCE

Masking

NONE

Eligibility

Sex/Gender

ALL

Age

20 Years to 40 Years

Healthy volunteers

Yes

Inclusion criteria

* Age between 20-40 years * Fasting blood glucose 70-99 mg/dL * Indonesians

Exclusion criteria

* Having diabetes * Smoking * If women, pregnant or lactating * Being allergic to food used in this study * Having gastrointestinal disturbance * In regular medication * Refusal to sign the consent form

Design outcomes

Primary

Measure	Time frame	Description
Changes in 2-h postprandial blood glucose level	through study completion, an average of 1 month	blood glucose level will be measured in several time points (12-h fasting, 0 min, 15 min, 30 min, 45 min, 60 min, 90 min, and 120 min after sample consumption)

Secondary

Measure	Time frame
Incremental area under the curve (IAUC) of postprandial blood glucose level	through study completion, an average of 1 month

Outcome results

None listed

Source: ClinicalTrials.gov · Data processed: Feb 4, 2026