Glycemic Response to Different Food Combinations

Status Completed

Clinical Trial 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

Clinical Trial 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. ;

Study Design

Related Conditions & MeSH terms

Postprandial Glycemia

Clinical Trial Details

NCT number	NCT05456672
Study type	Interventional
Source	Hospital de Santo Espírito
Contact
Status	Completed
Phase	N/A
Start date	July 18, 2022
Completion date	September 5, 2022

View Details

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