Resistant Starch
Conditions
Brief summary
Resistant starch (RS) is considered to have many of the same health benefits as dietary fiber. The aim of this study was to examine the effects of RS3 on postprandial glycemic and insulinemic responses and appetite. Healthy males (aged 18-35 years) participated in this study. Subjects were provided meals in the laboratory after overnight fasting on two separate occasions, at least 1 week apart. On each laboratory visit, subjects were given either a control meal (COM) or an RS3 meal (RSM). Both meals during the two visits consisted of vegetarian pasta and were matched for energy intake, composition, ingredients, and amount, but were prepared in different ways. The COM was hot, freshly cooked pasta, while the RSM was re-heated pasta that had been cooked the previous day and chilled overnight. Blood samples and subjective appetite ratings were collected at fasting and for a period of 3 h after meal consumption (i.e., 15-min intervals for glucose and 30-min intervals for insulin, ghrelin, and subjective appetite).
Interventions
OTHERDietary intervention
fresh, hot pasta and re-heated pasta
Sponsors
King Saud University
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
BASIC_SCIENCE
Masking
NONE
Eligibility
Sex/Gender
MALE
Age
18 Years to 40 Years
Healthy volunteers
Yes
Inclusion criteria
* Healthy males * Aged between 18 and 40 years * Normal weight (BMI 18.5-24.9 kg/m2) * No history of serious disease or currently taking any medications * Not dieting or seeking to lose weight.
Exclusion criteria
* Smokers * Allergy to gluten-containing products, lactose intolerance, or dairy allergy * Particular dislike to any of the foods provided during the study.
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Changes in fasting and postprandial blood glucose concentrations (n=8) | 3 hours | Fasting and postprandial blood glucose assessed with the use of a portable monitor (Accu-Chek) during laboratory visits (before and 3 hours following the meal consumption in the two visits). |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Changes in of fasting and postprandial serum insulin concentrations (n=8) | 3 hours | Fasting and postprandial serum insulin assessed using a commercial kit during laboratory visits (before and 3 hours following the meal consumption in the two visits) |
| Changes in subjective appetite ratings (Visual Analogue Scale) (n=8) | 3 hours | Subjective appetite ratings were assessed during laboratory visits (before and 3 hours following the meal consumption in the two visits) with the use of paper-based visual analog scales with words anchored at each end of a 100-mm horizontal line that expressed the most-positive rating and the most-negative rating for a question. The questions were in the form of How (rating) do you feel? (with ratings of hungry, satisfied, and full), How much of a desire to eat? and How much do you think you can eat? |
| Changes in fasting and postprandial plasma ghrelin concentrations (n=8) | 3 hours | Fasting and postprandial ghrelin assessed using a commercial kit during laboratory visits (before and 3 hours following the meal consumption in the two visits) |
Countries
Saudi Arabia
Outcome results
None listed