The Effects of Citric and Malic Acid Found in Pomegranate Juice on Glycaemic Response to White Bread.

NCT03242876 | Completed

• 1 other identifier: MEEC 15-044a
• Study Type: interventional
• Target: 16
• Locations: 1 country
• Sites: 1

Brief Summary

Research has shown that diets that give rise to a high glucose response are associated with a number of abnormalities like increased risk of metabolic syndrome. Metabolic syndrome mostly comprises of insulin resistance and glucose intolerance which gives an increased risk of type 2 diabetes. It also gives rise to other conditions like high blood pressure (arterial hypertension), elevated blood insulin levels (hyper-insulinemia), elevated amounts of fat in the liver (fatty hepatosis) and elevated amounts of lipids in the blood (dyslipidemia). After type 2 diabetes become clinically apparent, the risk of cardiovascular disease also rises. Research has also shown that foods/drinks which raise blood glucose levels gradually (low GI) rather than rapidly (high GI) have health benefits which include reducing the risk of metabolic syndrome. Laboratory studies have shown that polyphenols found in fruits, vegetables and plant based foods have a positive effect on carbohydrate metabolism and can lower the blood glucose levels. Therefore a lower glycemic index diet may have benefits in terms of type two diabetes and heart disease management, and as a method for weight loss. There has been some research into the effects of pomegranate on lowering blood glucose responses both chronically and acutely. Mechanistic evidence suggests that this effect could be down to the organic acids found within pomegranate juice. 16 volunteers were fed 50 g available carbohydrate from white bread (109 g), and either 200 ml water (control) or 200 ml solution (test) containing citric acid (3.8 g) and malic acid (119 mg) the quantities that are found in 200 ml pomegranate juice (Biona) as analysed. Blood glucose was measured at baseline, and at 30 - 60 minute increments over three hours. Glucose curves were plotted, and the area under the curve was calculated and compared between conditions for each participant.

Conditions

Hyperglycemia, Postprandial

Outcome Measures

Primary Outcomes (1)

• Incremental area under the glucose curve

  The incremental area under the glucose curve after consumption of the test meal will be compared to that obtained after the control meal

  1 year

Study Arms (2)

Control meal

PLACEBO COMPARATOR

Control will be 109 g white bread and 200 mL water. The glycaemic response to the test meal will be compared to the response of the control meal.

Other: Control

Test meal

EXPERIMENTAL

Test will be 109 g white bread and 200 mL water containing 3.819 g citric acid and 119 mg malic acid adjusted to pH 3.2. The glycaemic response to this meal will be compared to that of the control meal.

Other: Test

Interventions

Control OTHER

Control will be 109 g white bread to be consumed together with 200 mL water

Control meal

Test OTHER

Test will be 109 g white bread to be consumed together with 3.819 g citric acid and 119 mg malic acid dissolved in 200 mL water adjusted to pH 3.2.

Test meal

Eligibility Criteria

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

You may qualify if:

• Measured on first visit: Fasting glucose (blood glucose level before breakfast) 3.9 -5.9 mmol/L
• Apparently healthy
• Not diabetic
• Not on long term prescribed medication (except contraceptives)
• Not pregnant or lactating
• Not on special diet (for losing weight or fruit extract supplements)
• Aged 18-75

You may not qualify if:

• Measured fasting plasma glucose \>5.9 mmol/L
• Not healthy
• Diabetic
• Pregnant or lactating
• On special diet (for losing weight)
• On long term prescribed medication
• Smoker
• Diabetic

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

Related Publications (1)

• Kerimi A, Nyambe-Silavwe H, Gauer JS, Tomas-Barberan FA, Williamson G. Pomegranate juice, but not an extract, confers a lower glycemic response on a high-glycemic index food: randomized, crossover, controlled trials in healthy subjects. Am J Clin Nutr. 2017 Dec;106(6):1384-1393. doi: 10.3945/ajcn.117.161968. Epub 2017 Oct 11.

  PMID: 29021286 DERIVED

MeSH Terms

Conditions

Hyperglycemia

Condition Hierarchy (Ancestors)

Glucose Metabolism Disorders; Metabolic Diseases; Nutritional and Metabolic Diseases

Study Officials

• Gary Williamson, PhD

  University of Leeds

  STUDY CHAIR

• Hilda Nyambe, 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: Prof functional foods

Study Record Dates

• First Submitted: August 3, 2017
• First Posted: August 8, 2017
• Study Start: October 1, 2016
• Primary Completion: September 1, 2017
• Study Completion: December 1, 2017
• Last Updated: April 18, 2018

Record last verified: 2018-04

Data Sharing

• IPD Sharing: Will not share

Locations

GB (1)