Effects of Co-ingesting a Low/High GI Meal With Different Fat Saturation on Postprandial Glucose, Insulin, and Triacylglycerol Responses in Healthy Participants
Atslēgvārdi
Abstrakts
Apraksts
This study will be conducted using a randomized, crossover design with six dietary phases: a low GI meal or a high GI meal with saturated fat, monounsaturated fat or polyunsaturated fat. All participants will be randomly allocated to the six test meals, with the order balanced. Fifteen participants aged between 21 and 40 years will be recruited from the general public in Singapore. During the testing session, a maximum of eleven blood samples will be collected by fingerpricks and cannulation. Fingerpricks and cannulation may cause minor discomfort and there may be some slight bruising around the site. Fingerpricks and cannulation will be done by an experienced research nurse or a trained research officer to minimize participant discomfort. If bruising does occur, it should disappear within one day and it should not affect participants' regular daily activity. Participants will be limited to a maximum of two tests per week. In addition, blood collection will be carried out in a sterile designated area and thus the risk of infection will be very low. On rare occasions, participants may feel unwell during or after the testing session. The investigators have several metabolic suites with beds for these individuals to rest on. The research nurse and research officers will monitor the individuals' condition and they will be provided with a ride home if required.
All the study foods will be prepared in a hygienic manner in a purpose-built research kitchen maintained to the highest hygiene standards. The research staff has undergone basic training in food hygiene procedures. Hence, the risk of infective acute gastroenteritis will be minimal.
A number of dietary interventions have aimed to investigate the effect of dietary fat quality on glucose, insulin and lipidemia response. Up to now there have been few studies connect the glycaemic load and fat quality together. The investigators study's results will help public choose fat quality and carbohydrate quality in the diet. Participants will be provided with some snacks at the end of each testing session.
In addition, participants will be provided with their blood glucose, blood insulin, blood lipid profile, blood pressure, and body composition results, with a brief interpretation of these at the conclusion of the study.
Datumi
| Pēdējoreiz pārbaudīts: | 07/31/2016 |
| Pirmais iesniegtais: | 10/13/2015 |
| Paredzētā reģistrācija iesniegta: | 10/21/2015 |
| Pirmais izlikts: | 10/22/2015 |
| Pēdējais atjauninājums iesniegts: | 07/31/2016 |
| Pēdējā atjaunināšana ievietota: | 08/01/2016 |
| Faktiskais studiju sākuma datums: | 10/31/2014 |
| Paredzamais primārās pabeigšanas datums: | 03/31/2016 |
| Paredzamais pētījuma pabeigšanas datums: | 03/31/2016 |
Stāvoklis vai slimība
Iejaukšanās / ārstēšana
Dietary Supplement: low glycemic index rice, high glycemic index rice, butter, olive oil and grapeseed oil
Fāze
Roku grupas
| Roka | Iejaukšanās / ārstēšana |
|---|---|
| Experimental: low glycemic index rice with butter 50 g available low glycemic index rice cooked with 48 g butter ( equal 40 g saturated fatty acid) | |
| Experimental: low glycemic index rice with olive oil 50 g available low glycemic index rice cooked with 44 g olive oil ( equal 40 g monounsaturated fatty acid) | |
| Experimental: low glycemic index rice with grapeseed oil 50 g available low glycemic index rice cooked with 40 g grapeseed oil ( equal 40 g polyunsaturated fatty acid) | |
| Experimental: high glycemic index rice with butter 50 g available high glycemic index rice cooked with 48 g butter ( equal 40 g saturated fatty acid) | |
| Experimental: high glycemic index rice with olive oil 50 g available high glycemic index rice cooked with 44 g olive oil ( equal 40 g monounsaturated fatty acid) | |
| Experimental: high glycemic index rice with grapeseed oil 50 g available high glycemic index rice cooked with 40 g grapeseed oil ( equal 40 g polyunsaturated fatty acid) |
Atbilstības kritēriji
| Vecums, kas piemērots studijām | 21 Years Uz 21 Years |
| Dzimumi, kas ir piemēroti studijām | Male |
| Pieņem veselīgus brīvprātīgos | Jā |
| Kritēriji | Inclusion Criteria: - 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 |
Rezultāts
Primārie rezultāti
1. Glucose response of different treatments [4 hours postprandial]
2. Insulin response of different treatments [4 hours postprandial]
3. Triglycerides response of different treatments [4 hours postprandial]
Sekundārie iznākuma mērījumi
1. Active Glucagon-like peptide 1 response of different treatments [4 hours postprandial]
2. Gastric inhibitory polypeptide response of different treatments [4 hours postprandial]
