Post-prandial Glucose Response
Conditions
Keywords
post-meal glucose response
Brief summary
The purpose of this study is to determine whether continuous glucose monitoring is sensitive to quantifying the glucose response related to consumption of a starchy vegetable (potato) in combination with or separate from consumption of herbs and spices at the same meal.
Detailed description
This is a pilot study which will enroll a maximum of 10 participants. There will be 3 different food entree preparations that participants will consume (1 entree per day within the 10 day period). The order in which participants eat the different entrees will be randomized. The 3 different food entree preparations are as follows: 1) prepared potato entree with no herbs and spices, 2) prepared potato entree paired with herbs and spices, 3) prepared potato entree with herbs and spices consumed at a subsequent meal. Following enrollment, participants will be randomized to the order of entree preparation types and provided all of the entrees with the instructions for food preparation and order of consumption noted when they arrive at the scheduled study visit. The entrees will be standardized for caloric content, composition, and preparation method. Post-consumption glucose responses will be recorded by continuous glucose monitors, which will be provided to participants at the first study visit.
Interventions
OTHERMix of five herbs and spices
Herb and spice blend of dried oregano, basil, rosemary, garlic powder and onion powder
OTHERPotato entree
A potato entree with a fixed macronutrient and calorie content, and standardized preparation method to evoke a post-prandial glucose response
Sponsors
University of Alabama at Birmingham
McCormick Science Institute
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
OTHER
Masking
SINGLE (Outcomes Assessor)
Intervention model description
Participants will serve as their own controls in this study. They will be randomized to the order they receive the prepared entrees. Post-prandial glucose responses will be compared across the three entree types.
Eligibility
Sex/Gender
ALL
Age
18 Years to 50 Years
Healthy volunteers
Yes
Inclusion criteria
* body mass index (BMI): 20-35 * no dietary restriction or food allergies to study items * weight stable * access to a smart phone * willingness to wear a continuous glucose monitor for the duration of the study (at minimum 10 days)
Exclusion criteria
* pregnancy or anticipating pregnancy or lactation * food allergy to study items * diagnosed diabetes (type 1 or 2) or taking diabetes medications * history of bariatric surgery * consumed \>1 serving of potatoes daily before enrollment * 5% weight loss or gain within the past 6 months * medical conditions or medication that would prevent the ability to comply with the treatment assignment and/or affect blood glucose or energy balance * condition which would prevent the ability to wear a continuous glucose monitor on the upper arm for the study duration
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Post-prandial glucose response | 0, 1, and 2 hours post-meal, as well as 24 hour continuous | Glucose response will be measured using continuous glucose monitors. These devices will capture changes in glucose response from the start of the meal to about 2 hours postprandial. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Acceptance assessment | 0-10 days | Feedback surveys to assess meal items likeability/acceptability, adherence and feasibility ('1-5' point scale, with '3' being 'neutral' and '5' indicating the participants 'strongly agree' with regarding the likeability and acceptability of the food item) in preparation for a full trial. |
Countries
United States
Outcome results
None listed