Postprandial Glycemia
Conditions
Keywords
Digestion, Starch, Glycemic Index
Brief summary
The purpose of this study is to assess the impact of combining starch rich foods with low pH foods on the glycemic response to meals
Detailed description
Low pH foods can attenuate the glycemic response to starch-rich foods. It has been demonstrated that lemon juice, due to its low pH (pH≈2.3) inhibited key digestive enzymes thereby interrupting gastric digestion of starch in vitro. This effect can significantly reduce the glycemic response in humans. In particular, adding lemon juice to a starch rich meal reduced the mean blood glucose concentration peak by 30%. Considering the panoply of food options available, it is likely that other combinations have similar effects but no work has been conducted to develop a consolidated knowledge base to exploit this strategy. GlucoMatchMaker will go beyond the state-of-the art by addressing this knowledge gap. The main goal is to develop and test the real-life impact of pH-based food combination strategies on glycemic responses.
Interventions
OTHERTest meals and food baskets
Interventional dietary study using standardized test meals and personalized food baskets to investigate the impact of food combination on the glycemic response. The study period is organized as follows: (Day 1: Continuous blood glucose monitoring system (CGM) activation) Days 2 and 3: Two standardized daily menus (breakfast, lunch, afternoon snack and dinner) provided on a randomized crossover basis. Days 4 to 7: four standardized test meals, participants will be asked to substitute one meal each day (lunch or dinner) for a test meal according to a pre-defined randomization plan. Days 8 to 10: Participants will be asked to prepare all meals using a food basket containing a mix of standardized and personal preference items. Days 11 to 13: Participants will be asked to prepare all meals using a food basket containing a mix of standardized and personal preference items and following dietary recommendations developed by the study staff. (Day 14: CGM sensor removed)
Sponsors
European Union
Hospital de Santo Espírito
Study design
Allocation
NA
Intervention model
SINGLE_GROUP
Primary purpose
BASIC_SCIENCE
Masking
NONE
Eligibility
Sex/Gender
ALL
Age
18 Years to 65 Years
Healthy volunteers
Yes
Inclusion criteria
* Subject has given written informed consent * Subject is available to participate in the study sessions on the proposed dates.
Exclusion criteria
* Subject has an allergy or intolerance to any food and/or ingredient in the study meals * Body mass index ≤ 18.5 kg/m2 or ≥ 30.0 kg/m2. * Diagnosed mouth, throat or active gastrointestinal pathology that may affect normal ingestion and digestion of food. * History of pancreatic disease * Subject is immunocompromised (HIV positive, transplant patient, on antirejection medications, on a steroid for \>30 days, or chemotherapy or radiotherapy within the last year). * Subject has Type 1 or Type 2 diabetes mellitus or pre-diabetes. * Subject has a history of drug and/or alcohol abuse at the time of enrolment. * Subject is currently taking medication that can effect glucose metabolism and/or normal gastrointestinal function. * Subject is currently participating in another study, or plans to participate in another study during the study period. * Women of child-bearing potential who do not use an acceptable method of contraception. * Pregnant or nursing (lactating) women.
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Glycemic response | 12 days | Measurement of postprandial glucose concentrations |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Composition of non standardized meals | 10 days | Participants' food diaries |
| Adherence to food combination recommendations | 3 days | Based on participants' food diaries while using the food baskets provided on days 11 to 13 |
| Salivary alpha-amylase activity | Baseline | Amylolytic activity of salivary alpha-amylase |
| AMY 1 copy number | Baseline | Salivary amylase gene (AMY1) copy number |
| Dietary patterns | Baseline | Food Frequency Questionnaire |
Countries
Portugal
Outcome results
None listed