Resistant Starch Type-3, Glucose Metabolism and Appetite

NCT05108142 | Completed

• 1 other identifier: 19/01008
• Study Type: interventional
• Target: 8
• Locations: 1 country
• Sites: 1

Brief Summary

Resistant starch (RS) is considered to have many of the same health benefits as dietary fiber. The aim of this study was to examine the effects of RS3 on postprandial glycemic and insulinemic responses and appetite. Healthy males (aged 18-35 years) participated in this study. Subjects were provided meals in the laboratory after overnight fasting on two separate occasions, at least 1 week apart. On each laboratory visit, subjects were given either a control meal (COM) or an RS3 meal (RSM). Both meals during the two visits consisted of vegetarian pasta and were matched for energy intake, composition, ingredients, and amount, but were prepared in different ways. The COM was hot, freshly cooked pasta, while the RSM was re-heated pasta that had been cooked the previous day and chilled overnight. Blood samples and subjective appetite ratings were collected at fasting and for a period of 3 h after meal consumption (i.e., 15-min intervals for glucose and 30-min intervals for insulin, ghrelin, and subjective appetite).

Conditions

Resistant Starch

Outcome Measures

Primary Outcomes (1)

• Changes in fasting and postprandial blood glucose concentrations (n=8)

  Fasting and postprandial blood glucose assessed with the use of a portable monitor (Accu-Chek) during laboratory visits (before and 3 hours following the meal consumption in the two visits).

  3 hours

Secondary Outcomes (3)

• Changes in of fasting and postprandial serum insulin concentrations (n=8)

  3 hours

• Changes in subjective appetite ratings (Visual Analogue Scale) (n=8)

  3 hours

• Changes in fasting and postprandial plasma ghrelin concentrations (n=8)

  3 hours

Study Arms (2)

Control meal

EXPERIMENTAL

Participants were asked to visit the lab and consume the control meal (hot, freshly cooked pasta)

Other: Dietary intervention

Resistant starch meal

EXPERIMENTAL

Participants were asked to visit the lab and consume the resistant starch meal (re-heated pasta)

Other: Dietary intervention

Interventions

Dietary intervention OTHER

fresh, hot pasta and re-heated pasta

Control meal; Resistant starch meal

Eligibility Criteria

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

You may qualify if:

• Healthy males
• Aged between 18 and 40 years
• Normal weight (BMI 18.5-24.9 kg/m2)
• No history of serious disease or currently taking any medications
• Not dieting or seeking to lose weight.

You may not qualify if:

• Smokers
• Allergy to gluten-containing products, lactose intolerance, or dairy allergy
• Particular dislike to any of the foods provided during the study.

Sponsors & Collaborators

• King Saud University: lead

Study Sites (1)

Maha Alhussain

Riyadh, 11454, Saudi Arabia

Location

MeSH Terms

Interventions

Diet Therapy

Intervention Hierarchy (Ancestors)

Nutrition Therapy; Therapeutics

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: Principal Investigator

Study Record Dates

• First Submitted: October 13, 2021
• First Posted: November 4, 2021
• Study Start: November 1, 2019
• Primary Completion: March 15, 2020
• Study Completion: March 15, 2020
• Last Updated: November 15, 2021

Record last verified: 2021-11

Locations

SA (1)