Effect of Olives on Glycaemic Response in Vivo

NCT02669693 | Completed

• 1 other identifier: MEEC 12-037a
• Study Type: interventional
• Target: 16
• Locations: 1 country
• Sites: 1

Brief Summary

This research is aimed at determining whether the presence of oleuropein in olives (Olea europaea L.) has any lowering effect on post-prandial blood glucose levels. Volunteers will be required to consume commercially available olives together with white bread, and their glycaemic response will be measured. The blood glucose response of bread will be determined initially as a control/reference. Food samples and control will be consumed in random order. The recent rise in the cases of Diabetes mellitus in both children and adults has raised a concern for the need to proffer immediate solutions amongst scientists in the fields of medicine food science and nutrition. One of the approaches of reducing postprandial hyperglycaemia and high glucose spikes is to impede digestion and absorption of starch. This is potentially achieved through the inhibition of the activities of starch digesting enzymes namely alpha amylase and alpha glycosidase. There are currently some antidiabetic drugs such as acarbose and miglitol which have been quite efficient in these inhibitory functions but not without associated side effects and complications such as liver toxicity, etc, arising from to long term usage of such drugs. It therefore becomes imperative for natural substitutes from food sources to be explored as better alternatives. At the moment several plant foods are under investigation as suitable alternatives, and olives appear to be quite promising in this regard. There are quite a few studies that have reported the inhibitory activities of olives oleuropein on alpha amylase in vitro but information on in vivo testing is very scarce. It is expected that the research outcome will be a gateway to the reduction and control of the incidence of diabetes mellitus.

Conditions

Diabetes

Keywords

Olives, oleuropein

Outcome Measures

Primary Outcomes (1)

• Post-prandial blood glucose concentration

  180 minutes

Study Arms (2)

bread without olives

PLACEBO COMPARATOR

Intervention (no olives): Subjects will consume a meal of 109 g white bread and 200 of ml water, and post-prandial blood glucose measured over a 3 hour period.

Dietary Supplement: bread without olives

bread with olives

ACTIVE COMPARATOR

Intervention (olives 100 g): Subjects will consume a meal of 109 g white bread, 100 g of olives and 200 of ml water, and post-prandial blood glucose measured over a 3 hour period.

Dietary Supplement: bread with olives

Interventions

bread without olives DIETARY_SUPPLEMENT

bread without olives

bread with olives DIETARY_SUPPLEMENT

bread with olives

Eligibility Criteria

• Age: 18 Years - 75 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64), Older Adult (65+)

You may qualify if:

• Aged 18-75
• Fasting glucose (blood glucose level before breakfast) 3.9 -5.9mmol/L

You may not qualify if:

• Diabetic
• on long term prescribed medication (except contraceptives)
• pregnant or lactating
• on special diet (for losing weight or fruit extracts supplements)

Sponsors & Collaborators

• University of Leeds: lead

Study Sites (1)

School of Food Science and Nutrition, University of Leeds

Leeds, West Yorkshire, LS2 9JT, United Kingdom

Location

MeSH Terms

Conditions

Diabetes Mellitus

Interventions

Bread

Condition Hierarchy (Ancestors)

Glucose Metabolism Disorders; Metabolic Diseases; Nutritional and Metabolic Diseases; Endocrine System Diseases

Intervention Hierarchy (Ancestors)

Food; Diet, Food, and Nutrition; Physiological Phenomena; Food and Beverages

Study Officials

• Gary Williamson, PhD

  University of Leeds

  PRINCIPAL INVESTIGATOR

Study Design

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

Study Record Dates

• First Submitted: January 19, 2016
• First Posted: February 1, 2016
• Study Start: December 1, 2015
• Primary Completion: June 1, 2016
• Study Completion: July 1, 2016
• Last Updated: March 23, 2017

Record last verified: 2017-03

Locations

GB (1)