The Impact of the Glycaemic Index (GI) on Daily Blood Glucose Profiles and Food Intake in Young Chinese Adult Males

Obesity Clinical Trial

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT02340507
• Other study ID #: 2013/00266
• Status: Completed
• Phase: N/A
• First received: January 7, 2015
• Last updated: March 31, 2015
• Start date: May 2013
• Est. completion date: January 2015

Study information

• Verified date: March 2015
• Source: Clinical Nutrition Research Centre, Singapore
• Contact: n/a
• Is FDA regulated: No
• Health authority: Singapore: Domain Specific Review Board
• Study type: Interventional

Clinical Trial Summary

This study is carried out to find out the inclusion of high and low glycaemic Index (GI) foods to daily meals impact on 24 hour blood glucose fluctuations and food intake.

Description:

The GI is a method of classifying foods based on the food's ability to raise the blood glucose level. Low GI foods are recommended as they have a lower impact on blood glucose concentrations and also reduce total food intake. There is very little information on how eating high and low GI foods affect daily blood glucose concentrations in Asians. Therefore, the objective of this study is to observe the effect of eating high and low GI breakfasts and snacks on 24 hour blood glucose concentrations and food consumption in Asian males. Healthy, normal-weight, Chinese males will be recruited. There will be two sessions (consisting of four days for each session) where they will consume either a high or low GI breakfast or snack, and a standardized ad libitum lunch buffet. Their glycaemic response will be measured using a Continuous Glucose Monitoring System (CGMS) throughout the period. The proposed research for the first time demonstrates how the consumption of high and low GI breakfasts and snacks affect subsequent energy intake and 24 hour blood glucose profiles in Asians. These findings will have significant public health benefits for optimum weight and dietary control.

Recruitment information / eligibility

• Status: Completed
• Enrollment: 15
• Est. completion date: January 2015
• Est. primary completion date: May 2014
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: Male
• Age group: 21 Years to 40 Years

Eligibility

Inclusion Criteria:

• Chinese, male

• Age between 21-40 years

• Body mass index between 17 to 24 kg/m2

• Normal blood pressure (120/80 Hgmm)

• Fasting blood glucose < 6 mmol/L

Exclusion Criteria:

• Having any metabolic diseases (such as diabetes, hypertension etc)

• One prescription medication

• Partaking in sports at the competitive and/or endurance levels

• Allergic/intolerant to any of the test foods

• Intentionally restricting food intake

• Smoking

Study Design

Allocation: Randomized, Intervention Model: Crossover Assignment, Masking: Open Label

Related Conditions & MeSH terms

• Obesity
• Prediabetes
• Type 2 Diabetes

Intervention

Other:
• Rice and bread (high GI)
Rice is a high glycaemic index glutinous rice. Bread is a high glycaemic index white bread.
• Rice and bread (low GI)
Rice is a low glycaemic index parboiled basmati rice. Bread is a low glycaemic index multigrain bread.

Locations

Country	Name	City	State
n/a

Sponsors (1)

Lead Sponsor	Collaborator
Clinical Nutrition Research Centre, Singapore

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	Glycaemic response (measured 3 hours post consumption using the Continuous Glucose Monitoring System (CGMS)	The blood glucose response to low and high GI test foods measured 3 hours post consumption using the Continuous Glucose Monitoring System (CGMS)	3 hours post consumption	No
Primary	Daily blood glucose profile (easured for each low and high GI treatment as the area under the curve over 24 hours using CGMS)	The daily total blood glucose response is measured for each low and high GI treatment as the area under the curve over 24 hours using CGMS.	24 hours	No
Secondary	Energy intake (The amount of food consumed at the ad libitum lunch is measured by weighed quantities (in grams converted to kilocalories) based on the difference of the weight of food before and after consumption)	The amount of food consumed at the ad libitum lunch is measured by weighed quantities (in grams converted to kilocalories) based on the difference of the weight of food before and after consumption	Immediately post meal consumption	No