Glucose Metabolism Disorders, Hyperinsulinism, Insulin Resistance, Metabolic Diseases, Metabolic Syndrome X
Conditions
Keywords
Type 2 diabetes risk, Cardiovascular disease risk
Brief summary
The order in which the different components of a meal are eaten may have impact on the postprandial metabolic responses to carbohydrates, fat and proteins. This study will compare blood lipids and glycemia regulation following lunches of identical composition but varying the order of intake of the different meal components.
Detailed description
The order in which the different components of a meal are eaten may have impact on the postprandial metabolic responses to carbohydrates, fat and proteins. Some of these responses are associated with the risk for developing cardiometabolic complications. The study will be carried out in a cohort of healthy subjects with a wide BMI range and normal fasting glycemia. Postprandial metabolic responses to a reference meal starting with bread and butter (BB) will be compared with those registered after 3 other meals of identical composition, in which the starter will be permutated. Each meal is tested on an independent experimental session, with a 1 week washout interval. The intervention will be carried out at the Food for Health Science Centre - Lund University. Additionally, the plan contemplates an initial information visit including screening of fasting blood glucose. In total, each volunteer completing the study will pay five visits to the clinical unit. Based on the results from the above-described phase, a second step of the study will compare various quality attributes of the most effective starter on the impact on cardiometabolic risk markers, as a way to optimize putative protective actions and to gain further mechanistic insight.
Interventions
OTHERStandard meal, bread/butter as starter
Reference lunch. Bread and butter are eaten during the first 15 min. Soup, cheese and salad are eaten within the following 15 min.
OTHERStandard meal with soup as starter
Lunch meal in which soup is eaten during the first 15 min. Bread, butter, cheese and salad are eaten within the following 15 min.
OTHERStandard meal with cheese as starter
Lunch meal in which cheese is eaten during the first 15 min. Bread, butter, soup and salad are eaten within the following 15 min.
OTHERStandard meal with salad as starter
Lunch meal in which salad is eaten during the first 15 min. Bread, butter, soup and cheese are eaten within the following 15 min.
Sponsors
Vinnova
Anti-Diabetic Food Centre
Lund University
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
PREVENTION
Masking
NONE
Eligibility
Sex/Gender
ALL
Age
20 Years to 70 Years
Healthy volunteers
Yes
Inclusion criteria
* BMI between 20 and 30 kg/m2 * Fasting blood glucose ≤ 6.1 mmol/L * No known medical condition
Exclusion criteria
* Smoking habits * Treatment for high blood pressure * Treatment for hypercholesterolemia
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Area under the curve of postprandial glycemia | 4 hours postprandial | Area under the curve of postprandial glycemia (0-4h) after each intervention, compared to the reference meal. Plasma glucose is measured pre-meal and and at various post-meal intervals for up to for 4 hours. AUC is calculated and compared to AUC recorded after the reference meal. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Area under the curve (AUC) of postprandial triglyceridemia | 4 hours postprandial | Area under the curve (AUC) of postprandial triglyceridemia (0-4h) after each intervention, compared to the reference meal |
| Area under the curve (AUC) of postprandial insulinemia | 4 hours postprandial | Area under the curve (AUC) of postprandial insulinemia (0-4h) after each intervention, compared to the reference meal |
| Area under the curve (AUC) of postprandial Glucagon-like peptide (GLP-1), Peptide YY (PYY) and glucose-dependent insulinotropic polypeptide (GIP) | 4 hours | Area under the curve (AUC) of postprandial GLP-1, GIP and PYY (0-4h) after each intervention, compared to the reference meal |
Countries
Sweden
Outcome results
None listed