Effects of Co-ingesting a Low/High GI Meal With Different Fat Saturation on Postprandial Glucose, Insulin, and Triacylglycerol Responses in Healthy Participants

NCT02585427 | Completed

• 1 other identifier: 2014/00719
• Study Type: interventional
• Target: 25
• Locations: 1 country
• Sites: 1

Brief Summary

It is now recognized that diet plays a critical role in the etiology and management of the chronic diseases such as diabetes, obesity and cardiovascular disease. A high consumption of fat, especially saturated fat, is an established risk factor for Cardiovascular Disease.The glycaemic index (GI) is a measurement of the ability of different types of carbohydrate-based foods to raise blood glucose. The interest in low GI food as a weight management tool has been increasing. Different types of carbohydrates differ in their ability to increase postprandial blood glucose and insulin secretion, and may also modulate the effect of different fatty acids. The current study will compare the consumption of low and high GI carbohydrate with different fat saturation on postprandial glucose, insulin, and triacylglycerol responses in healthy participants. The data generated will have direct applications in public health policy and clinical nutrition management of chronic disease. The outcomes of the study will significantly contribute to the long term national goals of Singapore to manage and to reduce the incidence of chronic disease associated with the metabolic syndrome.

Conditions

Healthy

Keywords

Diabetes; Obesity; metabolic disorders

Outcome Measures

Primary Outcomes (3)

• Glucose response of different treatments

  The blood glucose will be measured by finger prick and venous blood collection at the same time points

  4 hours postprandial

• Insulin response of different treatments

  Insulin concentration will be measured by COBAS Roche analyzer e311

  4 hours postprandial

• Triglycerides response of different treatments

  Triglycerides will be measured by COBAS Roche analyzer e411

  4 hours postprandial

Secondary Outcomes (2)

• Active Glucagon-like peptide 1 response of different treatments

  4 hours postprandial

• Gastric inhibitory polypeptide response of different treatments

  4 hours postprandial

Study Arms (6)

low glycemic index rice with butter

EXPERIMENTAL

50 g available low glycemic index rice cooked with 48 g butter ( equal 40 g saturated fatty acid)

Dietary Supplement: low glycemic index rice, high glycemic index rice, butter, olive oil and grapeseed oil

low glycemic index rice with olive oil

EXPERIMENTAL

50 g available low glycemic index rice cooked with 44 g olive oil ( equal 40 g monounsaturated fatty acid)

Dietary Supplement: low glycemic index rice, high glycemic index rice, butter, olive oil and grapeseed oil

low glycemic index rice with grapeseed oil

EXPERIMENTAL

50 g available low glycemic index rice cooked with 40 g grapeseed oil ( equal 40 g polyunsaturated fatty acid)

Dietary Supplement: low glycemic index rice, high glycemic index rice, butter, olive oil and grapeseed oil

high glycemic index rice with butter

EXPERIMENTAL

50 g available high glycemic index rice cooked with 48 g butter ( equal 40 g saturated fatty acid)

Dietary Supplement: low glycemic index rice, high glycemic index rice, butter, olive oil and grapeseed oil

high glycemic index rice with olive oil

EXPERIMENTAL

50 g available high glycemic index rice cooked with 44 g olive oil ( equal 40 g monounsaturated fatty acid)

Dietary Supplement: low glycemic index rice, high glycemic index rice, butter, olive oil and grapeseed oil

high glycemic index rice with grapeseed oil

EXPERIMENTAL

50 g available high glycemic index rice cooked with 40 g grapeseed oil ( equal 40 g polyunsaturated fatty acid)

Dietary Supplement: low glycemic index rice, high glycemic index rice, butter, olive oil and grapeseed oil

Interventions

low glycemic index rice, high glycemic index rice, butter, olive oil and grapeseed oil DIETARY_SUPPLEMENT

high glycemic index rice with butter; high glycemic index rice with grapeseed oil; high glycemic index rice with olive oil; low glycemic index rice with butter; low glycemic index rice with grapeseed oil; low glycemic index rice with olive oil

Eligibility Criteria

• Age: 21 Years - 40 Years
• Sex: male
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• Healthy Chinese male subjects aged between 21 and 40 years
• Do not have major chronic disease such as heart disease, cancer or diabetes mellitus
• Do not have family history of diabetes
• Do not have intolerances or allergies to test products(wheat and milk based products)
• Not taking insulin or drugs known to affect glucose or triglyceride levels and body fat distribution
• Do not have major medical or surgical event requiring hospitalization within the preceding three months

Sponsors & Collaborators

• Singapore Institute of Food and Biotechnology Innovation: lead

Study Sites (1)

Clinical Nutrition Research Centre

Singapore, 117599, Singapore

Location

Related Publications (1)

• Sun L, Tan KWJ, Lim JZ, Magkos F, Henry CJ. Dietary fat and carbohydrate quality have independent effects on postprandial glucose and lipid responses. Eur J Nutr. 2018 Feb;57(1):243-250. doi: 10.1007/s00394-016-1313-y. Epub 2016 Oct 21.

  PMID: 27770188 DERIVED

MeSH Terms

Conditions

Diabetes Mellitus; Obesity; Metabolic Diseases

Interventions

Butter; Olive Oil

Condition Hierarchy (Ancestors)

Glucose Metabolism Disorders; Nutritional and Metabolic Diseases; Endocrine System Diseases; Overweight; Overnutrition; Nutrition Disorders; Body Weight; Signs and Symptoms; Pathological Conditions, Signs and Symptoms

Intervention Hierarchy (Ancestors)

Dietary Fats; Fats; Lipids; Dairy Products; Food; Diet, Food, and Nutrition; Physiological Phenomena; Food and Beverages; Dietary Fats, Unsaturated; Fats, Unsaturated; Plant Oils; Oils

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: NONE
• Purpose: BASIC SCIENCE
• Intervention Model: CROSSOVER
• Sponsor Type: OTHER GOV
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Principal Investigator

Study Record Dates

• First Submitted: October 14, 2015
• First Posted: October 23, 2015
• Study Start: November 1, 2014
• Primary Completion: April 1, 2016
• Study Completion: April 1, 2016
• Last Updated: August 2, 2016

Record last verified: 2016-08

Locations

SG (1)