Fat Burn, Glucose Metabolism Disorders, Hunger
Conditions
Brief summary
Consuming a carbohydrate-rich food as the final food in a meal, as compared to the first food in a meal, has been shown to reduce blood glucose levels after eating in both diabetes patients and in healthy controls. However, gaps remain in the literature in this area of research, and currently little is known about how substrate (fuel) use is impacted by altering food order. In addition, most studies to date have used a mix of meat and plant foods, while little research has focused exclusively on vegetarian foods. This randomized experiment will examine how altering the order of foods eaten in a vegetarian meal impacts blood glucose and fuel utilization at rest.
Interventions
Rice eaten first (150 grams), followed by edamame (150 grams) and butter (10 grams)
Edamame (150 grams) and butter (10 grams) eaten first, followed by rice (150 grams)
Sponsors
Old Dominion University
Study design
Allocation
RANDOMIZED
Intervention model
PARALLEL
Primary purpose
BASIC_SCIENCE
Masking
NONE
Eligibility
Sex/Gender
ALL
Age
18 Years to 70 Years
Healthy volunteers
Yes
Inclusion criteria
* 18-70 years old * Free from any allergy or condition that precluding consumption of edamame, butter, and rice * Not currently pregnant * Free of any medical conditions requiring the use of insulin * Have no history of bariatric surgery * Have no implanted electrical devices such as a pacemaker
Exclusion criteria
* Younger than 18 and older than 70 years old * Having an allergy or condition that precludes consumption of edamame, butter, and rice * Currently pregnant * Any medical conditions requiring the use of insulin * A history of bariatric surgery * Having an implanted electrical device such as a pacemaker
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Respiratory exchange ratio | 90 minutes (baseline/premeal and at 30, 60, and 90 minutes postmeal) | Ratio of carbon dioxide production and oxygen consumption for determination of fuel use |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Fat use | 90 minutes (baseline/premeal and at 30, 60, and 90 minutes postmeal) | Fat utilization will be estimated from respiratory gas exchange |
| Carbohydrate use | 90 minutes (baseline/premeal and at 30, 60, and 90 minutes postmeal) | Carbohydrate utilization will be estimated from respiratory gas exchange |
| Blood glucose | 90 minutes (baseline/premeal and 30, 60, and 90 minutes postmeal) | Blood glucose will be measured with fingerstick samples and a portable glucometer |
| Hunger-satiety perceptions | 90 minutes (baseline/premeal and 30, 60, and 90 minutes postmeal) | Hunger, appetite, satiety, and fullness on a 0-10 Likert scale |
Countries
United States
Contacts
Primary ContactPatrick Wilson, PhD
Outcome results
None listed