Assessing the Glycaemic Index of Two Different Cultivars of Date Fruit

NCT03769389 | Completed

• 1 other identifier: DFGI
• Study Type: interventional
• Target: 10
• Locations: 1 country
• Sites: 1

Brief Summary

Fruit of the date palm (P. dactylifera) may be considered as an emerging and potential candidate for the development of health-promoting foods, owing to its high nutritional values. Furthermore, aqueous extracts of dates have previously been shown to have potent antioxidant activity, because they inhibit in vitro lipid and protein oxidation and possess free radical scavenging capacity. Although the high sugar content of date fruit has always been a concern, date fruit has been regarded as a low-GI to medium-GI food. However, very limited, inconsistent and contradictory information is available on the glycaemic index values of different date varieties, which may be attributed to both the methodology as well as other food factors. Date consumption is high among people of Arabic origin, where it's very common for them to be eaten with coffee or yoghurt. Therefore, in view of these concerns, the objective of this trial is to evaluate the glycaemic response of two different varieties of dates, named Birhi \& Khassab, in an early maturation stage (Rutab stage), when mixed with 0% fat yogurt, on ten healthy participants aged between 18 and 45.

Conditions

GI Glycaemic Index Healthy Volunteers; GL Glycaemic Load Healthy Volunteers

Outcome Measures

Primary Outcomes (3)

• Blood glucose concentrations (mml/15 min)after the consumption Birhi

  On each of the study days, blood glucose will be measured at baseline, 15 min post-dose, 30 min post-dose, 45 min post-dose, 60 min post-dose, 75 min post-dose, 90 min post-dose, 105 min post-dose and 120 min post- dose.

  Change from baseline BG level at minute 15,30,45,60,75,90,105, 120 post dose

• Blood glucose concentrations (mml/15 min)after the consumption Khassab

  On each of the study days, blood glucose will be measured at baseline, 15 min post-dose, 30 min post-dose, 45 min post-dose, 60 min post-dose, 75 min post-dose, 90 min post-dose, 105 min post-dose and 120 min post- dose.

  Change from baseline BG level at minute 15,30,45,60,75,90,105, 120 post dose

• Blood glucose concentrations (mml/15 min)after the consumption Placebo

  On each of the study days, blood glucose will be measured at baseline, 15 min post-dose, 30 min post-dose, 45 min post-dose, 60 min post-dose, 75 min post-dose, 90 min post-dose, 105 min post-dose and 120 min post- dose.

  Change from baseline BG level at minute 15,30,45,60,75,90,105, 120 post dose

Study Arms (3)

assessing the GI + GL of Birhi + YEO 0% fat yoghurt

EXPERIMENTAL

47g of total carbohydrate in which contains 43.6g of Freeze-dried of Birhi powder+ 150g of 0% fat yoghurt

Dietary Supplement: Birhi; Dietary Supplement: Khassab; Dietary Supplement: placebo

assessing the GI + GL of Khassab + YEO 0% fat yoghurt

EXPERIMENTAL

47g of total carbohydrate in which contains34.6g of freeze-dried Khassab powder+ 150g of 0% fat yoghurt

Dietary Supplement: Birhi; Dietary Supplement: Khassab; Dietary Supplement: placebo

assessing the GI + GL of 50g of Glucose in 100 ml of water

EXPERIMENTAL

50g of pure glucose dissolved in 100ml of water

Dietary Supplement: Birhi; Dietary Supplement: Khassab; Dietary Supplement: placebo

Interventions

Birhi DIETARY_SUPPLEMENT

Birhi which contain the following: 43.6g of Freeze-dried date powder+ 150g of 0% fat yoghurt

assessing the GI + GL of 50g of Glucose in 100 ml of water; assessing the GI + GL of Birhi + YEO 0% fat yoghurt; assessing the GI + GL of Khassab + YEO 0% fat yoghurt

Khassab DIETARY_SUPPLEMENT

34.6g of freeze-dried date powder+ 150g of 0% fat yoghurt

assessing the GI + GL of 50g of Glucose in 100 ml of water; assessing the GI + GL of Birhi + YEO 0% fat yoghurt; assessing the GI + GL of Khassab + YEO 0% fat yoghurt

placebo DIETARY_SUPPLEMENT

50g of pure glucose dissolved in 100ml of water

assessing the GI + GL of 50g of Glucose in 100 ml of water; assessing the GI + GL of Birhi + YEO 0% fat yoghurt; assessing the GI + GL of Khassab + YEO 0% fat yoghurt

Eligibility Criteria

• Age: 18 Years - 45 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• Participants A total of 10 healthy participants aged between 18 and 45 will be recruited through advertisement via poster and flyer. This is an internationally recognised standard protocol which recommends using 10 volunteers or replicates for each foodstuff, and all participants will be required to undergo a screening visit.

You may not qualify if:

• Participants will be considered ineligible to participate in the study if they meet any of the following criteria:
• They have any metabolic diseases such as type 1 or type 2 diabetes.
• They have a BMI above 35kg/m2 or lower than 18kg/m2
• They are taking any illicit or prescribed drugs.
• They are using dietary supplements, over the counter medicine or recreational drugs
• They are females who are pregnant or seeking to become pregnant.
• They have allergies to any food products.
• They have any dairy intolerances.

Sponsors & Collaborators

• Newcastle University: lead

Study Sites (1)

NU-Food Research Facility

Newcastle upon Tyne, Tyne and Wear, NE1 7RU, United Kingdom

Location

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: DOUBLE
• Who Masked: PARTICIPANT, INVESTIGATOR
• Purpose: BASIC SCIENCE
• Intervention Model: CROSSOVER
• Sponsor Type: OTHER
• Responsible Party: SPONSOR

Study Record Dates

• First Submitted: March 27, 2018
• First Posted: December 7, 2018
• Study Start: April 16, 2018
• Primary Completion: May 31, 2018
• Study Completion: June 1, 2018
• Last Updated: December 7, 2018

Record last verified: 2018-12

Locations

GB (1)