The Glycemic Effect of Added Sugar on Bake Beans

The Glycemic Effect of Added Sugar on Bake Beans

Sponsors

Lead Sponsor: Clinical Nutrition Research Centre, Singapore

Source Clinical Nutrition Research Centre, Singapore
Brief Summary

To investigate the effect of added sugar to bake beans on glycemic and insulinemic response.

Detailed Description

There will be a total of 7 test session. Each session will last for 3 hours. At each test session, volunteers will be served with 7 test meals and blood will be collected. After an overnight fast, subjects will visit the research center. Two fasting capillary blood samples will be collected via fingerpick. Following the fasting samples, volunteers will consume the test meals. Further blood samples will be collected at 15, 30, 45, 60, 90, 120, 150, 180 minutes after the ingestion of test meal. These samples will be used to analyses for whole capillary blood glucose. At every 30 minute interval, samples will be collected for analysis of capillary plasma insulin.

Overall Status Completed
Start Date August 20, 2018
Completion Date April 17, 2019
Primary Completion Date April 17, 2019
Phase N/A
Study Type Interventional
Primary Outcome
Measure Time Frame
Glucose [ Up to 180 minutes
Secondary Outcome
Measure Time Frame
Insulin Up to 180 minutes
Enrollment 12
Condition
Intervention

Intervention Type: Other

Intervention Name: Glucose Reference 1

Description: 30 g of glucose dissolved in 250 ml of water

Arm Group Label: Glucose Reference 1

Intervention Type: Other

Intervention Name: Glucose Reference 2

Description: 30 g of glucose dissolved in 250 ml of water

Arm Group Label: Glucose Reference 2

Intervention Type: Other

Intervention Name: Glucose reference 3

Description: 30 g of glucose dissolved in 250 ml of water

Arm Group Label: Glucose Reference 3

Intervention Type: Other

Intervention Name: Sucrose

Description: 30 g of Sucrose dissolved in 250 ml of water

Arm Group Label: Sucrose

Intervention Type: Other

Intervention Name: Regular Bake beans in tomato sauce

Description: Bake beans in tomato sauce containing 14 g of sugar

Arm Group Label: Regular Bake beans in tomato sauce

Intervention Type: Other

Intervention Name: Bake beans in tomato sauce, reduced sugar

Description: Bake beans in tomato sauce containing 12.2 g of sugar

Arm Group Label: Bake beans in tomato sauce, reduced sugar

Intervention Type: Other

Intervention Name: Bake beans in tomato sauce, low GI

Description: Bake beans in tomato sauce containing 7.2 g of sugar

Arm Group Label: Bake beans in tomato sauce, low GI

Eligibility

Criteria:

Inclusion Criteria:

- Chinese ethnicity

- Age ≥21 and ≤ 60 years

- Body mass index between 18.5 to 25 kg/m2

- Normal blood pressure <140/90 mmHg

- Fasting blood glucose <6.0 mmol/L

- In general good health

Exclusion Criteria:

- Current Smoker

- have any metabolic diseases (such as diabetes, hypertension etc)

- have known glucose-6-phosphate dehydrogenase deficiency (G6PD deficiency)

- having medical conditions and/or taking medications known to affect glycaemia (glucocorticoids, thyroid hormones, thiazide diuretics)

- have intolerances or allergies to any foods

- partake in sports at the competitive and/or endurance levels

- intentionally restrict food intake

Gender: Male

Gender Based: Yes

Gender Description: Healthy Male Volunteers

Minimum Age: 21 Years

Maximum Age: 60 Years

Healthy Volunteers: Accepts Healthy Volunteers

Location
Facility: Clinical Nutrition Research Centre
Location Countries

Singapore

Verification Date

March 2019

Responsible Party

Type: Principal Investigator

Investigator Affiliation: Clinical Nutrition Research Centre, Singapore

Investigator Full Name: JeyaKumar Henry

Investigator Title: Principal Investigator

Has Expanded Access No
Condition Browse
Number Of Arms 7
Arm Group

Label: Glucose Reference 1

Type: Other

Description: Glucose solution containing 30 g of glucose

Label: Glucose Reference 2

Type: Other

Description: Glucose solution 2 containing 30 g of glucose

Label: Glucose Reference 3

Type: Other

Description: Glucose solution 3 containing 30 g of glucose

Label: Sucrose

Type: Experimental

Description: Sucrose solution containing 30 g of sucrose

Label: Regular Bake beans in tomato sauce

Type: Experimental

Description: Bake bean in tomato sauce with high levels of sucrose (37%)

Label: Bake beans in tomato sauce, reduced sugar

Type: Experimental

Description: Bake bean in tomato sauce with medium levels of sucrose (29.9%)

Label: Bake beans in tomato sauce, low GI

Type: Experimental

Description: Bake bean in tomato sauce with low levels of sucrose (18.5%)

Acronym GIF
Patient Data No
Study Design Info

Allocation: Randomized

Intervention Model: Crossover Assignment

Intervention Model Description: Crossover randomized controlled Trials

Primary Purpose: Other

Masking: None (Open Label)

Source: ClinicalTrials.gov