The Effect of Chewing Duration on Blood Glucose Levels

NCT ID: NCT04648397

Last Updated: 2021-01-20

Basic Information

• Recruitment Status: COMPLETED
• Clinical Phase: NA
• Total Enrollment: 26 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2020-11-16
• Study Completion Date: 2020-11-27

Brief Summary

This study aims to assess the impact of speed of consumption of two starch-based foods varying in fibre content on blood glucose levels in normal healthy subjects. Furthermore, the mediating roles of salivary amylase and particle size on blood glucose levels will be studied. The study has a randomized cross-over design. Subjects consume two test-lunches (chick peas and brown rice) in duplicate on 8 different test days, at either long or short chewing duration. Glucose responses will be monitored via a continuous glucose monitoring device and expectorated boluses will be collected during each test day for assessments of amylase activity and food particle size.

Detailed Description

Research suggests that high glucose level variability and large dips in glucose levels may have a negative impact on cognitive function and self-reported wellbeing. The way food is consumed (e.g. chewing duration) may regulate blood glucose levels. The underlying mechanism that links consumption speed to metabolic responses, satiation and health is largely unknown.

This study aims to assess the impact of speed of consumption of two starch-based foods varying in fibre content, on blood glucose levels in normal healthy subjects. Furthermore, the mediating roles of salivary amylase and particle size on blood glucose levels are studied.

The study has a randomized cross-over design. Each subject consumes two different test-lunches (chick peas and brown rice) in duplicate at either long or short duration. Their breakfast will be standardized during these 8 test days. For a duration of 12 days, blood glucose levels will be monitored via a continuous glucose device. Furthermore expectorated boluses will be collected for assessment of amylase activity and food particle size.

Conditions

Glucose, High Blood; Glucose, Low Blood

Study Design

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

Study Groups

Short chewing

Subjects consume two starch-based foods varying in fibre content e.g. brown rice and chick-peas in duplicate following a short chewing protocol.

Group Type: EXPERIMENTAL

Low glycaemic load, high fibrous product

Intervention Type: OTHER

Test-lunch of 370 grams of chickpeas, seasoned with a herb- and spice mix to increase palatability. Glycaemic load 18.5. Consumed in duplicate.

High glycaemic load, low fibrous product

Intervention Type: OTHER

Test-lunch of 257 grams of brown rice, seasoned with rice-oil and a herb- and spice mix to increase palatability. Glycaemic load 44.9. Consumed in duplicate.

Long chewing

Subjects will consume two starch-based foods varying in fibre content e.g. brown rice and chick-peas in duplicate following a long chewing protocol.

Group Type: EXPERIMENTAL

Low glycaemic load, high fibrous product

Intervention Type: OTHER

Test-lunch of 370 grams of chickpeas, seasoned with a herb- and spice mix to increase palatability. Glycaemic load 18.5. Consumed in duplicate.

High glycaemic load, low fibrous product

Intervention Type: OTHER

Test-lunch of 257 grams of brown rice, seasoned with rice-oil and a herb- and spice mix to increase palatability. Glycaemic load 44.9. Consumed in duplicate.

Interventions

Low glycaemic load, high fibrous product

Test-lunch of 370 grams of chickpeas, seasoned with a herb- and spice mix to increase palatability. Glycaemic load 18.5. Consumed in duplicate.

Intervention Type: OTHER

High glycaemic load, low fibrous product

Test-lunch of 257 grams of brown rice, seasoned with rice-oil and a herb- and spice mix to increase palatability. Glycaemic load 44.9. Consumed in duplicate.

Intervention Type: OTHER

Eligibility Criteria

Inclusion Criteria

• Apparently healthy men and women (based on questionnaire, self-reported)
• Aged between 18 - 55 yrs
• BMI between 18.5 - 30 kg/m2
• In possession of a Smartphone running on iOS or Android

Exclusion Criteria

• Diagnosed with Diabetes mellitus type 1 or 2
• Under treatment for neurological or psychiatric complaints, including eating disorders
• History of gastro-intestinal surgery or having (serious) gastro-intestinal complaints
• Use of medication/supplements that may influence the study results, such as medicines known to interfere with glucose homeostasis. This will be judged by our medical doctor
• Following a diet or gained/lost >=5kg weight in the previous month.
• Coeliac disease or gluten intolerance
• Skin allergy, eczema or known sensitivity for plasters
• use of drugs
• Current smokers
• Using > 14 glasses of alcohol per week
• Having a food allergy for the test foods
• Participation in another clinical trial at the same time
• Suffering from a stomach emptying disorder
• Employed by or an intern at the FHCR group of Wageningen Food & Biobased Research.

• Minimum Eligible Age: 18 Years
• Maximum Eligible Age: 55 Years
• Eligible Sex: ALL
• Accepts Healthy Volunteers: Yes

Sponsors

Wageningen University and Research

OTHER

Sponsor Role: lead

Responsible Party

Diederik Esser

Principal investigator

Responsibility Role: PRINCIPAL_INVESTIGATOR

Principal Investigators

Diederik Esser, PhD

Role: PRINCIPAL_INVESTIGATOR

Wageningen University and Research

Locations

Stichting Wageningen Research

Wageningen, Gelderland, Netherlands

Countries

Netherlands

References

Chen Y, Stieger M, Capuano E, Forde CG, van der Haar S, Ummels M, van den Bosch H, de Wijk R. Influence of oral processing behaviour and bolus properties of brown rice and chickpeas on in vitro starch digestion and postprandial glycaemic response. Eur J Nutr. 2022 Dec;61(8):3961-3974. doi: 10.1007/s00394-022-02935-7. Epub 2022 Jun 30.

Reference Type: DERIVED

PMID: 35773354 (View on PubMed)

Other Identifiers

NL74340.081.20

Identifier Type: -

Identifier Source: org_study_id