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

NCT ID: NCT02340507

Last Updated: 2015-04-01

Basic Information

• Recruitment Status: COMPLETED
• Clinical Phase: NA
• Total Enrollment: 15 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2013-05-31
• Study Completion Date: 2015-01-31

Brief 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.

Detailed 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.

Conditions

Type 2 Diabetes; Obesity; Prediabetes

Study Design

• Allocation Method: RANDOMIZED
• Intervention Model: CROSSOVER
• Blinding Strategy: NONE

Study Groups

High glycemic index

The subject will consume a high glycemic index glutinous rice for breakfast (75g available carbohydrates), and a high glycemic index white bread for snack (25g available carbohydrates). The lunch is a standardized, weighed portion buffet.

Group Type: EXPERIMENTAL

Rice and bread (high GI)

Intervention Type: OTHER

Rice is a high glycaemic index glutinous rice. Bread is a high glycaemic index white bread.

Low glycemic index

The subject will consume a low glycemic index parboiled basmati rice for breakfast (75g available carbohydrates), and a low glycemic index multigrain bread for snack (25g available carbohydrates). The lunch is a standardized, weighed portion buffet.

Group Type: EXPERIMENTAL

Rice and bread (low GI)

Intervention Type: OTHER

Rice is a low glycaemic index parboiled basmati rice. Bread is a low glycaemic index multigrain bread.

Interventions

Rice and bread (high GI)

Rice is a high glycaemic index glutinous rice. Bread is a high glycaemic index white bread.

Intervention Type: OTHER

Rice and bread (low GI)

Rice is a low glycaemic index parboiled basmati rice. Bread is a low glycaemic index multigrain bread.

Intervention Type: OTHER

Eligibility Criteria

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

• Minimum Eligible Age: 21 Years
• Maximum Eligible Age: 40 Years
• Eligible Sex: MALE
• Accepts Healthy Volunteers: Yes

Sponsors

Singapore Institute of Food and Biotechnology Innovation

OTHER_GOV

Sponsor Role: lead

Responsible Party

JeyaKumar Henry

Principal Investigator

Responsibility Role: PRINCIPAL_INVESTIGATOR

References

Kaur B, Ranawana V, Teh AL, Henry CJK. The impact of a low glycemic index (GI) breakfast and snack on daily blood glucose profiles and food intake in young Chinese adult males. J Clin Transl Endocrinol. 2015 Jun 11;2(3):92-98. doi: 10.1016/j.jcte.2015.05.002. eCollection 2015 Sep.

Reference Type: DERIVED

PMID: 29204372 (View on PubMed)

Other Identifiers

2013/00266

Identifier Type: -

Identifier Source: org_study_id