Glycemic Index of Instant Noodle With and Without Soup: Does Serving Method Have an Effect?

NCT ID: NCT02625350

Last Updated: 2015-12-09

Basic Information

• Recruitment Status: UNKNOWN
• Clinical Phase: NA
• Total Enrollment: 10 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2015-12-31
• Study Completion Date: 2015-12-31

Brief Summary

Glycemic index is commonly used as a method to determine the effect of a food to blood glucose. Despite its carbohydrate and fat content, instant noodle is very popular in Asia, including Indonesia. Based on the serving method, there are instant noodle without and with soup. Studies have shown that water content of a meal may influence glycemic response of the meal and thus have an effect on the result of GI measurement. However none specifically studied instant noodles nor the additional water content as soup (not incorporated in the food matrix). Therefore, this study aims to determine whether the serving method of instant noodle (with and without soup) may influence the glycemic response and glycemic index value of the meal.

Detailed Description

Glycemic index methods are performed according to Food and Agricultural Organization/WHO recommendations.

Conditions

Healthy

Keywords

instant noodle; water content; glycemic index; serving method

Study Design

• Allocation Method: RANDOMIZED
• Intervention Model: CROSSOVER
• Primary Study Purpose: BASIC_SCIENCE
• Blinding Strategy: NONE

Study Groups

Instant noodle without soup

Instant noodle with 50 gram available carbohydrate per serving; cooked with 500 ml of water for 6 minutes and drained

Group Type: EXPERIMENTAL

Instant noodle without soup

Intervention Type: OTHER

First, fasting blood glucose was measured. Then, subjects consumed the sample (instant noodle without soup) and blood sugar level were measured at 0', 15', 30', 45', 60', 90', and 120'

Instant noodle with soup

Instant noodle with 50 gram available carbohydrate per serving; cooked with 500 ml of water for 6 minutes, drained, and given additional 250 ml of water as soup

Group Type: EXPERIMENTAL

Instant noodle with soup

Intervention Type: OTHER

First, fasting blood glucose was measured. Then, subjects consumed the sample (instant noodle with soup) and blood sugar level were measured at 0', 15', 30', 45', 60', 90', and 120'

Glucose reference

250 ml glucose solution with 50 gram available carbohydrate per serving, used as reference

Group Type: EXPERIMENTAL

Glucose reference

Intervention Type: OTHER

First, fasting blood glucose was measured. Then, subjects consumed the glucose reference and blood sugar level were measured at 0', 15', 30', 45', 60', 90', and 120'

Interventions

Instant noodle without soup

First, fasting blood glucose was measured. Then, subjects consumed the sample (instant noodle without soup) and blood sugar level were measured at 0', 15', 30', 45', 60', 90', and 120'

Intervention Type: OTHER

Instant noodle with soup

First, fasting blood glucose was measured. Then, subjects consumed the sample (instant noodle with soup) and blood sugar level were measured at 0', 15', 30', 45', 60', 90', and 120'

Intervention Type: OTHER

Glucose reference

First, fasting blood glucose was measured. Then, subjects consumed the glucose reference and blood sugar level were measured at 0', 15', 30', 45', 60', 90', and 120'

Intervention Type: OTHER

Eligibility Criteria

Inclusion Criteria

• Age between 20-40 years
• Fasting blood glucose 70-99 mg/dL
• Indonesians

Exclusion Criteria

• Having diabetes
• Smoking
• If women, pregnant or lactating
• Being allergic to food used in this study
• Having gastrointestinal disturbance
• In regular medication
• Refusal to sign the consent form

• Minimum Eligible Age: 20 Years
• Maximum Eligible Age: 40 Years
• Eligible Sex: ALL
• Accepts Healthy Volunteers: Yes

Sponsors

Nutrifood Research Center, Jakarta, Indonesia

INDUSTRY

Sponsor Role: lead

Responsible Party

Responsibility Role: SPONSOR

Principal Investigators

Vanessa Yolanda, Ssi

Role: PRINCIPAL_INVESTIGATOR

Nutrifood Research Center

Lina Antono, MSc

Role: PRINCIPAL_INVESTIGATOR

Nutrifood Research Center

Astri Kurniati, MAppSc

Role: STUDY_CHAIR

Nutrifood Research Center

References

Carbohydrates in human nutrition. Report of a Joint FAO/WHO Expert Consultation. FAO Food Nutr Pap. 1998;66:1-140. No abstract available.

Reference Type: BACKGROUND

PMID: 9743703 (View on PubMed)

Young KWH, Wolever TMS. Effect of volume and type of beverage consumed with a standard test meal on postprandial blood glucose responses. Nutrition Research 18(11): 1857-1863, 1998

Reference Type: RESULT

Torsdottir I, Andersson H. Effect on the postprandial glycaemic level of the addition of water to a meal ingested by healthy subjects and type 2 (non-insulin-dependent) diabetic patients. Diabetologia. 1989 Apr;32(4):231-5. doi: 10.1007/BF00285289.

Reference Type: RESULT

PMID: 2759361 (View on PubMed)

Gregersen S, Rasmussen O, Winther E, Hermansen K. Water volume and consumption time: influence on the glycemic and insulinemic responses in non-insulin-dependent diabetic subjects. Am J Clin Nutr. 1990 Sep;52(3):515-8. doi: 10.1093/ajcn/52.3.515.

Reference Type: RESULT

PMID: 2203255 (View on PubMed)

Other Identifiers

GI-noodle

Identifier Type: -

Identifier Source: org_study_id