| Registry | NCT03706378 |
|---|---|
| Status | Completed |
| Phase | Not applicable |
| Study type | Interventional; randomized, crossover, masking: none, other |
| Enrollment | 14 (Actual) |
| Sponsor | Singapore Institute of Food and Biotechnology Innovation (Other gov); collaborators: Health Promotion Board, Singapore |
| Conditions | Diabetes |
| Interventions | Glucose Reference 1, Glucose Reference 2, Glucose Reference 3, Wheat Yellow Noodle, Beta-glucan yellow Noodle, Rice Roll, Rice Roll with resistant starch, Sucrose Jelly, Isomaltulose Jelly (Other) |
| Dates | start 2017-08-18, primary completion 2019-04-04, completion 2019-04-04, first posted 2018-10-16, last updated 2019-05-13 |
| Locations | 1 site in Singapore |
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The study specifically aims to determine glycemic and insulinemic response of added low GI ingredients, beta-glucan, resistant starch and isomaltulose to foods.
There will be a total of 9 test sessions and each session will last up to 3 hours. At each test session, the following procedures will be performed: two finger-prick blood samples, five minutes apart to measure baseline blood glucose and insulin concentrations. Subject will be served the test food and to consume within15 minutes. Following the test meal, blood samples will be collected at the following time points: 15, 30, 45, 60, 90, 120, 150 and 180min for glucose measurements and insulin measurements will be collected at 30, 60, 90, 120, 150 and 180min.
| Arm | Type | Interventions | Description |
|---|---|---|---|
| Glucose Reference 1 | Other | Other: Glucose Reference 1 | 50g glucose dissolve in 250 ml of water |
| Glucose Reference 2 | Other | Other: Glucose Reference 2 | 50g glucose dissolve in 250 ml of water |
| Glucose Reference 3 | Other | Other: Glucose Reference 3 | 50g glucose dissolve in 250 ml of water |
| Wheat Yellow Noodle | Experimental | Other: Wheat Yellow Noodle | Boiled 170.6g of wheat yellow noodle |
| Beta-glucan Yellow Noodle | Experimental | Other: Beta-glucan yellow Noodle | Boiled 230.4g of beta-glucan yellow noodle. |
| Rice Roll | Experimental | Other: Rice Roll | Steamed 197.6g of rice roll |
| Rice Roll with resistant starch | Experimental | Other: Rice Roll with resistant starch | Steamed 232.6g of rice roll fortified with resistant starch |
| Sucrose jelly | Experimental | Other: Sucrose Jelly | Jelly made with 25g of sucrose and 48g of wheat white bread |
| Isomaltulose jelly | Experimental | Other: Isomaltulose Jelly | Jelly made with 25g of isomaltulose and 48g of wheat white bread |
Sex: Male, ages: 21 Years to 40 Years, accepts healthy volunteers
Inclusion Criteria: * Healthy Males * Chinese ethnicity * Age ≥21 and ≤ 40 years * Body mass index between 18.5 to 25 kg/m2 * Normal blood pressure ≤140/90 mmHg * Fasting blood glucose <6.0 mmol/L * In general good health Exclusion Criteria: * Current smoker * Have metabolic diseases (such as diabetes, hypertension etc) * Have 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 * Have 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 * Intolerances or allergies to any foods * Partake in sports at the competitive and/or endurance levels * Intentionally restrict food intake
| Facility | City | Country | Status |
|---|---|---|---|
| Clinical Nutrition Research Centre | Singapore | Singapore |
NIH grants: 2017