Glycemic Index of Instant Noodle With and Without Soup: Does Serving Method Have an Effect?

Glycemic index is commonly used as a method to determine the effect of a food to blood glucose. Despite its carbohydrate and fat content, instant noodle is very popular in Asia, including Indonesia. Based on the serving method, there are instant noodle without and with soup. Studies have shown that water content of a meal may influence glycemic response of the meal and thus have an effect on the result of GI measurement. However none specifically studied instant noodles nor the additional water content as soup (not incorporated in the food matrix). Therefore, this study aims to determine whether the serving method of instant noodle (with and without soup) may influence the glycemic response and glycemic index value of the meal.

Study Overview

• Status: Unknown
• Conditions: Healthy
• Intervention / Treatment: Other: Instant noodle without soup; Other: Instant noodle with soup; Other: Glucose reference

Detailed Description

Glycemic index methods are performed according to Food and Agricultural Organization/WHO recommendations.

• Study Type: Interventional
• Enrollment (Anticipated): 10
• Phase: Not Applicable

Participation Criteria

Eligibility Criteria

• Ages Eligible for Study: 20 years to 40 years (Adult)
• Accepts Healthy Volunteers: No
• Genders Eligible for Study: All

Description

Inclusion Criteria:

• Age between 20-40 years
• Fasting blood glucose 70-99 mg/dL
• Indonesians

Exclusion Criteria:

• Having diabetes
• Smoking
• If women, pregnant or lactating
• Being allergic to food used in this study
• Having gastrointestinal disturbance
• In regular medication
• Refusal to sign the consent form

Study Plan

How is the study designed?

Design Details

• Primary Purpose: Basic Science
• Allocation: Randomized
• Interventional Model: Crossover Assignment
• Masking: None (Open Label)

Number of Arms

3

Arms and Interventions

Participant Group / Arm	Intervention / Treatment
Experimental: Instant noodle without soup; Instant noodle with 50 gram available carbohydrate per serving; cooked with 500 ml of water for 6 minutes and drained	Other: Instant noodle without soup; First, fasting blood glucose was measured. Then, subjects consumed the sample (instant noodle without soup) and blood sugar level were measured at 0', 15', 30', 45', 60', 90', and 120'
Experimental: Instant noodle with soup; Instant noodle with 50 gram available carbohydrate per serving; cooked with 500 ml of water for 6 minutes, drained, and given additional 250 ml of water as soup	Other: Instant noodle with soup; First, fasting blood glucose was measured. Then, subjects consumed the sample (instant noodle with soup) and blood sugar level were measured at 0', 15', 30', 45', 60', 90', and 120'
Experimental: Glucose reference; 250 ml glucose solution with 50 gram available carbohydrate per serving, used as reference	Other: Glucose reference; First, fasting blood glucose was measured. Then, subjects consumed the glucose reference and blood sugar level were measured at 0', 15', 30', 45', 60', 90', and 120'

What is the study measuring?

Primary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Changes in 2-h postprandial blood glucose level	blood glucose level will be measured in several time points (12-h fasting, 0 min, 15 min, 30 min, 45 min, 60 min, 90 min, and 120 min after sample consumption)	through study completion, an average of 1 month

Secondary Outcome Measures

Outcome Measure	Time Frame
Incremental area under the curve (IAUC) of postprandial blood glucose level	through study completion, an average of 1 month

Collaborators and Investigators

• Sponsor: Nutrifood Research Center, Jakarta, Indonesia
• Investigators: Principal Investigator: Vanessa Yolanda, Ssi, Nutrifood Research Center; Study Chair: Astri Kurniati, MAppSc, Nutrifood Research Center; Principal Investigator: Lina Antono, MSc, Nutrifood Research Center

Publications and helpful links

General Publications

• Carbohydrates in human nutrition. Report of a Joint FAO/WHO Expert Consultation. FAO Food Nutr Pap. 1998;66:1-140. No abstract available.
• Young KWH, Wolever TMS. Effect of volume and type of beverage consumed with a standard test meal on postprandial blood glucose responses. Nutrition Research 18(11): 1857-1863, 1998
• Torsdottir I, Andersson H. Effect on the postprandial glycaemic level of the addition of water to a meal ingested by healthy subjects and type 2 (non-insulin-dependent) diabetic patients. Diabetologia. 1989 Apr;32(4):231-5. doi: 10.1007/BF00285289.
• Gregersen S, Rasmussen O, Winther E, Hermansen K. Water volume and consumption time: influence on the glycemic and insulinemic responses in non-insulin-dependent diabetic subjects. Am J Clin Nutr. 1990 Sep;52(3):515-8. doi: 10.1093/ajcn/52.3.515.

Study record dates

Study Major Dates

• Study Start: December 1, 2015
• Primary Completion (Anticipated): December 1, 2015
• Study Completion (Anticipated): December 1, 2015

Study Registration Dates

• First Submitted: December 1, 2015
• First Submitted That Met QC Criteria: December 4, 2015
• First Posted (Estimate): December 9, 2015

Study Record Updates

• Last Update Posted (Estimate): December 9, 2015
• Last Update Submitted That Met QC Criteria: December 4, 2015
• Last Verified: December 1, 2015

More Information

Terms related to this study

• Keywords: glycemic index; instant noodle; water content; serving method
• Other Study ID Numbers: GI-noodle