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Water Intake and Glycemic Response : Preliminary Study

NCT ID: NCT02625363

Last Updated: 2015-12-09

Study Results

Results pending

The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.

Basic Information

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Recruitment Status

UNKNOWN

Clinical Phase

NA

Total Enrollment

10 participants

Study Classification

INTERVENTIONAL

Study Start Date

2015-11-30

Study Completion Date

2015-12-31

Brief Summary

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Glycemic index concept is widely used to determine impact of a food to blood glucose. Several studies showed that water content and intake after meal may influence glycemic response of the meal and thus have an effect on the result of GI measurement. Currently these studies found conflicting results. Therefore, this study aims to determine whether water intake, specifically after meal, may influence the glycemic response and glycemic index value of the meal.

Detailed Description

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

Conditions

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Healthy

Keywords

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Glycemic Index Water Intake Glycemic Response

Study Design

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Allocation Method

RANDOMIZED

Intervention Model

CROSSOVER

Primary Study Purpose

BASIC_SCIENCE

Blinding Strategy

SINGLE

Participants

Study Groups

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Glucose Ref - Std

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

Group Type EXPERIMENTAL

Glucose Ref - Std

Intervention Type OTHER

First, fasting blood glucose was measured. Then, subjects consumed the glucose sample in 5-10 minutes and blood sugar level were measured at 0', 15', 30', 45', 60', 90', and 120'

Glucose Ref and 450 ml water

250 ml glucose solution with 50 gram available carbohydrate per serving. Sample was consumed with additional water intake @150 ml at 45, 75, and 105 minutes after meal consumption

Group Type EXPERIMENTAL

Glucose Ref and 450 ml water

Intervention Type OTHER

First, fasting blood glucose was measured. Then, subjects consumed the glucose sample in 5-10 minutes. Subjects given additional 150 ml water at 45, 75, and 105 minutes and blood sugar level were measured at 0', 15', 30', 45', 60', 90', and 120

White Bread with 250 ml water

White bread with 50 gram available carbohydrate was consumed with 250 ml water immediately after meal consumption

Group Type EXPERIMENTAL

White Bread with 250 ml water

Intervention Type OTHER

First, fasting blood glucose was measured. Then, subjects consumed the samples in 10-15 minutes and blood sugar level were measured at 0', 15', 30', 45', 60', 90', and 120'

White Bread and 700 ml water

White bread with 50 gram available carbohydrate was consumed with 250 ml water immediately after meal consumption. Moreover, subjects given additional water intake @150 ml at 45, 75, and 105 minutes after meal consumption

Group Type EXPERIMENTAL

White Bread and 700 ml water

Intervention Type OTHER

Sample consumed with 250 ml water immediately after meal consumption, and additional 150 ml water at 45, 75, and 105 minutes.

First, fasting blood glucose was measured. Then, subjects consumed the samples in 10-15 minutes and blood sugar level were measured at 0', 15', 30', 45', 60', 90', and 120'

White Bread with 125 ml water (twice)

Sample consumed with 125 ml water immediately after meal consumption, and additional 125 ml water after 60 minutes

Group Type EXPERIMENTAL

White Bread with 125 ml water (twice)

Intervention Type OTHER

Sample consumed with 125 ml water immediately after meal consumption, and additional 125 ml water after 60 minutes

First, fasting blood glucose was measured. Then, subjects consumed the samples in 10-15 minutes and blood sugar level were measured at 0', 15', 30', 45', 60', 90', and 120'

Interventions

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Glucose Ref - Std

First, fasting blood glucose was measured. Then, subjects consumed the glucose sample in 5-10 minutes and blood sugar level were measured at 0', 15', 30', 45', 60', 90', and 120'

Intervention Type OTHER

Glucose Ref and 450 ml water

First, fasting blood glucose was measured. Then, subjects consumed the glucose sample in 5-10 minutes. Subjects given additional 150 ml water at 45, 75, and 105 minutes and blood sugar level were measured at 0', 15', 30', 45', 60', 90', and 120

Intervention Type OTHER

White Bread with 250 ml water

First, fasting blood glucose was measured. Then, subjects consumed the samples in 10-15 minutes and blood sugar level were measured at 0', 15', 30', 45', 60', 90', and 120'

Intervention Type OTHER

White Bread and 700 ml water

Sample consumed with 250 ml water immediately after meal consumption, and additional 150 ml water at 45, 75, and 105 minutes.

First, fasting blood glucose was measured. Then, subjects consumed the samples in 10-15 minutes and blood sugar level were measured at 0', 15', 30', 45', 60', 90', and 120'

Intervention Type OTHER

White Bread with 125 ml water (twice)

Sample consumed with 125 ml water immediately after meal consumption, and additional 125 ml water after 60 minutes

First, fasting blood glucose was measured. Then, subjects consumed the samples in 10-15 minutes and blood sugar level were measured at 0', 15', 30', 45', 60', 90', and 120'

Intervention Type OTHER

Eligibility Criteria

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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

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Nutrifood Research Center, Jakarta, Indonesia

INDUSTRY

Sponsor Role lead

Responsible Party

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Responsibility Role SPONSOR

Principal Investigators

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Vanessa Yolanda, SSi

Role: PRINCIPAL_INVESTIGATOR

Nutrifood Research Center

Astri Kurniati, MAppSc

Role: STUDY_CHAIR

Nutrifood Research Center

Lina Antono, MSc

Role: PRINCIPAL_INVESTIGATOR

Nutrifood Research Center

Locations

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PT Nutrifood Indonesia

Jakarta, DKI Jakarta, Indonesia

Site Status RECRUITING

Countries

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Indonesia

Central Contacts

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Vanessa Yolanda, SSi

Role: CONTACT

Email: [email protected]

Lina Antono, MSc

Role: CONTACT

Email: [email protected]

Facility Contacts

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Astri Kurniati, MAppSc

Role: primary

References

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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 BACKGROUND

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 BACKGROUND
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 BACKGROUND
PMID: 2203255 (View on PubMed)

Other Identifiers

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Nutrifood

Identifier Type: -

Identifier Source: org_study_id