Appetitive Behavior, Diabetes Mellitus, Type 2, Obesity
Conditions
Brief summary
Our laboratory is investigating the physiological outcomes and health benefits of the consumption of high-quality carbohydrates. One important aspect of the high-quality carbohydrate characteristics is a slow and sustained digestion and glucose release to the blood. In the proposed study, the investigators will evaluate the consumption of different types of slowly digestible carbohydrates (SDCs) and their beneficial effects including moderation of the glycemic response profile (postprandial glycemic response, PPGR) and stimulation of the gut-brain axis, which controls appetite and food intake. This stimulation will be evaluated in terms of second-meal food intake and the circulatory level of appetite-suppressing gut hormones (such as glucagon-like peptide-1).
Interventions
OTHERRice flour
Rice flour made into rice porridge will be tested for postprandial glycemic response, gut hormone levels, gastric emptying rate, appetitive response, and fermentability.
OTHERAlternanoligosaccharide 15
Alternanoligosaccharide 15 incorporated into rice porridge will be tested for postprandial glycemic response, gut hormone levels, gastric emptying rate, appetitive response, and fermentability.
OTHERInulin
Inulin incorporated into rice porridge will be tested for postprandial glycemic response, gut hormone levels, gastric emptying rate, appetitive response, and fermentability.
OTHERWaxy potato starch
Retrograded waxy potato starch made into porridge meal will be tested for postprandial glycemic response, gut hormone levels, gastric emptying rate, appetitive response, and fermentability.
OTHERWaxy potato starch + epigallocatechin gallate (EGCG)
A combination of retrograded waxy potato starch and EGCG made into porridge meal will be tested for postprandial glycemic response, gut hormone levels, gastric emptying rate, appetitive response, and fermentability.
OTHERChickpea flour + epigallocatechin gallate (EGCG)
A combination of chickpea flour and EGCG made into porridge meal will be tested for postprandial glycemic response, gut hormone levels, gastric emptying rate, appetitive response, and fermentability.
Sponsors
Société des Produits Nestlé (SPN)
Purdue University
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
BASIC_SCIENCE
Masking
SINGLE (Subject)
Eligibility
Sex/Gender
ALL
Age
22 Years to 45 Years
Healthy volunteers
Yes
Inclusion criteria
* BMI 18.5 - 25 kg/m2 * Stable weight for the past 3 months (i.e. +/- 2..5 kg)
Exclusion criteria
* Pregnant or nursing women * Diabetic * Individuals with history of gastrointestinal disease
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Postprandial glycemic response | Acute study: [4 hours of measurement after consumption of test food] | Blood plasma glucose will be measured, (AUC) |
| Postprandial plasma gut hormone response | Acute study: [4 hours of measurement after consumption of test food] | Blood plasma glucagon-like peptide-1 and insulin will be measured, (AUC) |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Gastric emptying rate | Acute study: 4 hours of measurement after consumption of test food] | Breath test will be performed using 13C-acetate mixed into test meals |
| Appetite ratings (Visual Analog Scale, VAS) | Acute study: [4 hours of measurement after consumption of test food] | Hunger and fullness scores will be measured using a 10-cm scale (0 = weakest feeling of hunger or fullness and 10 = strongest feeling of hunger or fullness) after consumption of test food. Weaker feelings of hunger and stronger feelings of fullness indicate better outcomes. |
| Food Intake of the next meal | Acute study: After the consumption a second meal [4 hours later after consuming the first meal] | At the end of the 4 hour window, participants will be given a large second meal for consumption and the amount of consumed food (food intake) will be estimated. |
| Breath hydrogen (fermentability) | Acute study: [4 hours of measurement after consumption of test food] | Breath samples will be collected in 15-minute intervals for 4 hours after consumption of test food and analyzed for hydrogen levels using a breath analyzer. Breath hydrogen levels are indicative of a food's fermentability. |
Countries
United States
Outcome results
None listed