The Glycaemic Response of Local Foods Using the Continuous Glucose Monitoring System

NCT ID: NCT03703544

Last Updated: 2020-07-17

Basic Information

• Recruitment Status: COMPLETED
• Clinical Phase: NA
• Total Enrollment: 15 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2017-12-15
• Study Completion Date: 2020-05-22

Brief Summary

This study is carried out to determine the effect of high and low GI of local foods using Continuous Glucose Monitoring System (CGMS™) on 24 hour blood glucose profiles.

Detailed Description

Glycemic Index (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 Participants will have a lower impact on blood glucose concentrations. The research sets out to determine the effect of GI on 24 hour blood glucose profiles in healthy Chinese male participants. There will be two test sessions where participants will consume either a high or low GI breakfast, lunch, snack and dinner. Participants will take part in two test sessions (each spanning over 3 days and to monitor the participants' glycemic response using a Continuous Glucose Monitoring System (CGMS) throughout the period.This study specifically attempts to see how having high and low GI locally consumed meals impact on blood glucose.

Conditions

Diabetes

Study Design

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

Study Groups

High glycemic index

Subjects will consume locally consumed meals which are high glycemic index for breakfast, lunch snack and dinner will be provided.Participants' blood glucose will be monitored using the Continuous Glucose Monitor.

Group Type: EXPERIMENTAL

High glycemic index

Intervention Type: OTHER

Wheat yellow noodle, glutinous rice, tea with sucrose, biscuits, jelly made with sucrose and teriyaki chicken rice.The foods provided have been tested as high glycemic index. Participants' blood glucose will be monitored using the Continuous Glucose Monitor.

Low glycemic index

Subjects will consume locally consumed meals which are low glycemic index for breakfast, lunch snack and dinner will be provided. Participants' blood glucose will be monitored using the Continuous Glucose Monitor.

Group Type: EXPERIMENTAL

Low glycemic index

Intervention Type: OTHER

Beta-glucan yellow noodle, basmati rice, tea with isomaltulose, biscuits, jelly made with isomaltulose and mung bean noodles.The foods provided have been tested as low glycemic index.Participants' blood glucose will be monitored using the Continuous Glucose Monitor.

Interventions

High glycemic index

Wheat yellow noodle, glutinous rice, tea with sucrose, biscuits, jelly made with sucrose and teriyaki chicken rice.The foods provided have been tested as high glycemic index. Participants' blood glucose will be monitored using the Continuous Glucose Monitor.

Intervention Type: OTHER

Low glycemic index

Beta-glucan yellow noodle, basmati rice, tea with isomaltulose, biscuits, jelly made with isomaltulose and mung bean noodles.The foods provided have been tested as low glycemic index.Participants' blood glucose will be monitored using the Continuous Glucose Monitor.

Intervention Type: OTHER

Eligibility Criteria

Inclusion Criteria

• Chinese, male
• Age between 21-50 years
• Body mass index between 18 to 25 kg/m2
• Normal blood pressure (<140/90 Hgmm)
• Fasting blood glucose < 6 mmol/L

Exclusion Criteria

• Current Smoker
• Have any metabolic diseases (such as diabetes, hypertension etc)
• Have known glucose-6-phosphate dehydrogenase deficiency (G6PD deficiency)
• have medical conditions and/or taking medications known to affect glycaemia (glucocorticoids, thyroid hormones, thiazide diuretics)
• Have an ongoing infection or currently undergoing treatment at the time of screening
• Known Chronic infection or known to suffer from or have previously suffered from or is a carrier of Hepatitis B Virus (HBV), Hepatitis C Virus (HCV), Human Immunodeficiency Virus (HIV)• Have active Tuberculosis (TB) or currently receiving treatment for TB
• Have intolerances or allergies to any foods
• Partake in sports at the competitive and/or endurance levels

• Minimum Eligible Age: 21 Years
• Maximum Eligible Age: 50 Years
• Eligible Sex: MALE
• Accepts Healthy Volunteers: Yes

Sponsors

Health Promotion Board, Singapore

OTHER_GOV

Sponsor Role: collaborator

Singapore Institute of Food and Biotechnology Innovation

OTHER_GOV

Sponsor Role: lead

Responsible Party

JeyaKumar Henry

Principal Investigator

Responsibility Role: PRINCIPAL_INVESTIGATOR

Locations

Clinical Nutrition Research Centre

Singapore, , Singapore

Countries

Singapore

Other Identifiers

2017/00994

Identifier Type: -

Identifier Source: org_study_id