Acute Glycemic Effects of Crackers Made by Different Flours
Short-term Effects of Crackers on Glycemic Index and Glycemic Responses. A Randomized Trial in Healthy Adults
Study Overview
Status
Status
Conditions
Conditions
Intervention / Treatment
Intervention / Treatment
Detailed Description
Study Type
Study Type
Enrollment (Actual)
Enrollment
Phase
Phase
- Not Applicable
Contacts and Locations
Study Locations
-
-
-
Athens, Greece, 11855
- Agricultural University of Athens
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-
Participation Criteria
Eligibility Criteria
Eligibility Criteria
Ages Eligible for Study
Accepts Healthy Volunteers
Description
Inclusion Criteria:
- healthy
- non-smoking
- non-diabetic men and women
- body mass index between 18 and 25 kg/m2
Exclusion Criteria:
- severe chronic diseases (e.g. cardiovascular diseases, diabetes mellitus, kidney or liver conditions, endocrine conditions)
- gastrointestinal disorders
- pregnancy
- lactation
- competitive sports
- alcohol abuse
- drug dependency
Study Plan
How is the study designed?
Design Details
- Primary Purpose: Other
- Allocation: Randomized
- Interventional Model: Crossover Assignment
- Masking: Double
Number of Arms
Arms and Interventions
Participant Group / ArmParticipant Group / Arm |
Intervention / TreatmentIntervention / Treatment |
|---|---|
|
Experimental: Glucose as reference food
Eleven healthy, normal body weight adults (male: 4, female: 7) after 12hr fast, consumed 50g available carbohydrates from D-glucose, tested three times, in different visits as reference food; and 50g of available carbohydrates from crackers made by wheat, rye and sunflower flours, tested once, in different visits, along with 300mL water.
There was a washout period of at least two days between visits.
Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120min after food consumption.
The first glucose sample was taken exactly 15min after the first bite of food or drink.
|
Eleven healthy, normal weight subjects after 10-14 hours fast, consumed 50g glucose diluted in 300ml water, tested three times, in different visits, within 5-10min.
Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120min.
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|
Experimental: Cracker made by wheat flour
Eleven healthy, normal body weight adults (male: 4, female: 7) after 12hr fast, consumed 50g available carbohydrates from D-glucose, tested three times, in different visits as reference food; and 50g of available carbohydrates from crackers made by wheat, rye and sunflower flours, tested once, in different visits, along with 300mL water.
There was a washout period of at least two days between visits.
Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120min after food consumption.
The first glucose sample was taken exactly 15min after the first bite of food or drink.
|
Eleven healthy, normal weight subjects after 10-14 hours fast, consumed 50g available carbohydrates from cracker made by wheat flour, along with 300ml water, tested once, within 10min.
Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120min.
|
|
Experimental: Cracker made by rye flour
Eleven healthy, normal body weight adults (male: 4, female: 7) after 12hr fast, consumed 50g available carbohydrates from D-glucose, tested three times, in different visits as reference food; and 50g of available carbohydrates from crackers made by wheat, rye and sunflower flours, tested once, in different visits, along with 300mL water.
There was a washout period of at least two days between visits.
Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120min after food consumption.
The first glucose sample was taken exactly 15min after the first bite of food or drink.
|
Eleven healthy, normal weight subjects after 10-14 hours fast, consumed 50g available carbohydrates from cracker made by rye flour, along with 300ml water, tested once, within 10min.
Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120min.
|
|
Experimental: Cracker made by sunflower flour
Eleven healthy, normal body weight adults (male: 4, female: 7) after 12hr fast, consumed 50g available carbohydrates from D-glucose, tested three times, in different visits as reference food; and 50g of available carbohydrates from crackers made by wheat, rye and sunflower flours, tested once, in different visits, along with 300mL water.
There was a washout period of at least two days between visits.
Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120min after food consumption.
The first glucose sample was taken exactly 15min after the first bite of food or drink.
|
Eleven healthy, normal weight subjects after 10-14 hours fast, consumed 50g available carbohydrates from sunflower flour, along with 300ml water, tested once, within 10min.
Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120min.
|
What is the study measuring?
Primary Outcome Measures
Primary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
Capillary blood glucose responses
Time Frame: 2 hours
|
Clinically useful change in blood glucose, defined as the restoration of glucose within normal limits during the 2hr glucose tolerance test
|
2 hours
|
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Glycemic index
Time Frame: 2 hours
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Glucose solution (50 g) was the reference food (GI = 100%) against which all test foods were compared.
Subjects arrived at the laboratory at eight to nine o'clock in the morning after 10-12 h overnight fast.
Each subject was fed equivalent 50 g available carbohydrate of test foods or reference food in random order.
To minimize day to day variation of glucose tolerance, the reference food was tested in triplicate in each subject.
All test and reference foods were served with 250 mL of water.
An automatic lancet device and glucometer (calibrated MediSmart Ruby glucose meter with a lancing device, Lilly-PHARMASERV SA, Greece) was used for finger capillary blood samples.
Blood samples were taken immediately before the start of the study (0 min) and 15, 30, 45, 60, 90 and 120 min after the start of eating.
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2 hours
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Secondary Outcome Measures
Secondary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
Subjective appetite ratings
Time Frame: 2 hours
|
Useful change in subjective appetite using visual analogue scales with a score 0 to 10 (given in the form of booklet, one scale per page) at baseline, 15, 30, 45, 60, 90 and 120min.
The minimum or maximum score will be evaluated if it is better or worse depending on the appetite variable e.g.
hunger, satiety, desire to eat etc
|
2 hours
|
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Blood pressure
Time Frame: 2 hours
|
Useful change in systolic and diastolic blood pressure before and 2hr after consumption of the spaghetti productws
|
2 hours
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Collaborators and Investigators
Sponsor
Sponsor
Collaborators
Collaborators
Investigators
Investigators
- Principal Investigator: Emilia Papakonstantinou, PhD, Agricultural University of Athens
Study record dates
Study Major Dates
Study Start (Actual)
Study Start
Primary Completion (Actual)
Primary Completion
Study Completion (Actual)
Study Completion
Study Registration Dates
First Submitted
First Submitted
First Submitted That Met QC Criteria
First Submitted That Met QC Criteria
First Posted (Actual)
First Posted
Study Record Updates
Last Update Posted (Actual)
Last Update Posted
Last Update Submitted That Met QC Criteria
Last Update Submitted That Met QC Criteria
Last Verified
Last Verified
More Information
Terms related to this study
Keywords
Additional Relevant MeSH Terms
Other Study ID Numbers
Other Study ID Numbers
- HRBD 80/12.10.2022
Plan for Individual participant data (IPD)
Plan to Share Individual Participant Data (IPD)?
Drug and device information, study documents
Studies a U.S. FDA-regulated drug product
Studies a U.S. FDA-regulated device product
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