Potential Abnormality of Glucose Tolerance, Appetitive Behavior
Conditions
Keywords
blood glucose, crackers, glycemic index, glycemic load
Brief summary
This study investigated the acute effects of cracker consumption made by different flours on glycemic responses.
Detailed description
This study aimed to determine the glycemic index and glycemic load of crackers made by different flours (wheat, whole wheat, and 30% sunflower seed flour substitution) and to investigate the effects of these types of crackers on postprandial glycemic responses in healthy humans. Moreover, blood pressure levels and subjective appetite were evaluated.
Interventions
Eleven healthy, normal weight subjects after 10-14 hours fast, consumed 50g glucose diluted in 300ml water, tested three times, in different visits, within 5-10min. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120min.
OTHERCracker made by wheat flour
Eleven healthy, normal weight subjects after 10-14 hours fast, consumed 50g available carbohydrates from cracker made by wheat flour, along with 300ml water, tested once, within 10min. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120min.
OTHERCracker made by rye flour
Eleven healthy, normal weight subjects after 10-14 hours fast, consumed 50g available carbohydrates from cracker made by rye flour, along with 300ml water, tested once, within 10min. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120min.
OTHERCracker made by sunflower flour
Eleven healthy, normal weight subjects after 10-14 hours fast, consumed 50g available carbohydrates from sunflower flour, along with 300ml water, tested once, within 10min. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120min.
Sponsors
Institute of Technology and Agricultural Products
Agricultural University of Athens
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
OTHER
Masking
DOUBLE (Investigator, Outcomes Assessor)
Masking description
double-blind (investigator and outcomes assessor)
Intervention model description
Crossover assignment
Eligibility
Sex/Gender
ALL
Age
18 Years to 55 Years
Healthy volunteers
Yes
Inclusion criteria
* healthy * non-smoking * non-diabetic men and women * body mass index between 18 and 25 kg/m2
Exclusion criteria
* severe chronic diseases (e.g. cardiovascular diseases, diabetes mellitus, kidney or liver conditions, endocrine conditions) * gastrointestinal disorders * pregnancy * lactation * competitive sports * alcohol abuse * drug dependency
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Glycemic index | 2 hours | Glucose solution (50 g) was the reference food (GI = 100%) against which all test foods were compared. Subjects arrived at the laboratory at eight to nine o'clock in the morning after 10-12 h overnight fast. Each subject was fed equivalent 50 g available carbohydrate of test foods or reference food in random order. To minimize day to day variation of glucose tolerance, the reference food was tested in triplicate in each subject. All test and reference foods were served with 250 mL of water. An automatic lancet device and glucometer (calibrated MediSmart Ruby glucose meter with a lancing device, Lilly-PHARMASERV SA, Greece) was used for finger capillary blood samples. Blood samples were taken immediately before the start of the study (0 min) and 15, 30, 45, 60, 90 and 120 min after the start of eating. |
| Capillary blood glucose responses | 2 hours | Clinically useful change in blood glucose, defined as the restoration of glucose within normal limits during the 2hr glucose tolerance test |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Subjective appetite ratings | 2 hours | Useful change in subjective appetite using visual analogue scales with a score 0 to 10 (given in the form of booklet, one scale per page) at baseline, 15, 30, 45, 60, 90 and 120min. The minimum or maximum score will be evaluated if it is better or worse depending on the appetite variable e.g. hunger, satiety, desire to eat etc |
| Blood pressure | 2 hours | Useful change in systolic and diastolic blood pressure before and 2hr after consumption of the spaghetti productws |
Countries
Greece
Outcome results
None listed