- ICH GCP
- US Clinical Trials Registry
- Klinisk forsøg NCT03031886
Energy Flux and Fat Oxidation Using Low and High Glycaemic Index Foods
1. august 2017 opdateret af: JeyaKumar Henry, Clinical Nutrition Research Centre, Singapore
Purpose: This study is carried out to determine the effect of GI on 24 hour blood glucose profiles and energy regulation in Asians when fed a normal diet modulated with sweeteners.
Studieoversigt
Status
Afsluttet
Betingelser
Intervention / Behandling
Detaljeret beskrivelse
The GI is a method of classifying foods based on the food's ability to raise the blood glucose level.
Low GI foods are recommended as they have a lower impact on blood glucose concentrations.
The research sets out to determine the effect of GI on 24 hour blood glucose profiles and energy regulation in Asians.
Healthy, normal-weight and overweight, Chinese males will be recruited.
There will be two sessions (consisting of three days for each session) where they will consume either a high or low glycaemic index dinner at home and a high or low GI breakfast, lunch and snack on the next day (in the whole body calorimeter).
There will be at least five days in between the two sessions.
Their glycaemic response will be measured using a Continuous Glucose Monitoring System (CGMS) throughout the period, while substrate oxidation will be measured over 10 hours in the calorimeter (from breakfast, lunch and snack).
This study specifically attempts to see whether the inclusion of a low GI sweetener in a mixed meal sequence can impact blood glucose levels and energy regulation in Asians.
The study is important in that it will enable us to compute the rate of fat oxidation and how it is influenced when subjects are fed a mixed meals modulated to be high GI (increased glucose excursions) or low GI (moderated glucose) over 24 hours in healthy Asians.
Obesity and diabetes rates are increasing exponentially in Asian populations and Singapore is no exception.
Devising ways and means to staunch the escalation is therefore a priority.
The findings of the research will contribute towards the long-term objectives of developing dietary guidelines for weight and glycaemic control.
The study data will also be important for the provision of practical food-based advocacy for better weight and glycaemic control in Asians.
Undersøgelsestype
Interventionel
Tilmelding (Faktiske)
20
Fase
- Ikke anvendelig
Kontakter og lokationer
Dette afsnit indeholder kontaktoplysninger for dem, der udfører undersøgelsen, og oplysninger om, hvor denne undersøgelse udføres.
Studiesteder
-
-
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Singapore, Singapore, 117599
- Clinical Nutrition Research Centre
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Deltagelseskriterier
Forskere leder efter personer, der passer til en bestemt beskrivelse, kaldet berettigelseskriterier. Nogle eksempler på disse kriterier er en persons generelle helbredstilstand eller tidligere behandlinger.
Berettigelseskriterier
Aldre berettiget til at studere
21 år til 40 år (Voksen)
Tager imod sunde frivillige
Ja
Køn, der er berettiget til at studere
Han
Beskrivelse
Inclusion Criteria:
- Chinese, male
- Age between 21-40 years
- Body mass index between 17 to 28 kg/m2
- Normal blood pressure (<140/80 Hgmm)
- Fasting blood glucose < 6 mmol/L
Exclusion Criteria:
- Having any metabolic diseases (such as diabetes, hypertension etc)
- One prescription medication
- Partaking in sports at the competitive and/or endurance levels
- Allergic/intolerant to any of the test foods
- Intentionally restricting food intake
- Smoking
Studieplan
Dette afsnit indeholder detaljer om studieplanen, herunder hvordan undersøgelsen er designet, og hvad undersøgelsen måler.
Hvordan er undersøgelsen tilrettelagt?
Design detaljer
- Primært formål: Andet
- Tildeling: Randomiseret
- Interventionel model: Crossover opgave
- Maskning: Dobbelt
Våben og indgreb
Deltagergruppe / Arm |
Intervention / Behandling |
---|---|
Eksperimentel: high GI
Cereal, milk, tea, cheese, steamed glutinous rice with chicken, carrots, bread, strawberry jam, margarine, high GI sweetener (sucrose).
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High GI sweetener would be added to the treatment meals.
30 grams of sucrose to dinner and breakfast and 20 grams of sucrose to lunch and snack.
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Eksperimentel: Low GI
Cereal, milk, tea, steamed basmati rice with chicken, spinach, bread, strawberry jam, low GI sweetener (isomaltulose).
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Low GI sweetener would be added to the treatment meals.
30 grams of isomaltulose to dinner and breakfast and 20 grams of isomaltulose to lunch and snack.
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Hvad måler undersøgelsen?
Primære resultatmål
Resultatmål |
Foranstaltningsbeskrivelse |
Tidsramme |
---|---|---|
Daglig blodsukkerprofil
Tidsramme: 24 timer
|
Den daglige totale blodsukkerrespons måles for hver lav- og høj GI-behandling som området under kurven over 24 timer ved hjælp af CGMS til morgenmad, frokost, mellemmåltid og aftensmad.
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24 timer
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Glycaemic response
Tidsramme: 3 hours post consumption
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The blood glucose response to low and high GI test foods measured 2 hours post consumption using the Continuous Glucose Monitoring System (CGMS)
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3 hours post consumption
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substrate oxidation
Tidsramme: 3 hours post consumption
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Carbohydrate, fat and protein oxidation and respiratory quotient after consumption of low and high GI test foods are calculated for the 3 hours postprandial after breakfast, lunch and snack.
These are calculated from the oxygen consumption, carbon dioxide production and nitrogen production.
These sub-measurements are specified under: Other Pre-specified Outcomes: Oxygen consumption, carbon dioxide production, nitrogen production.
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3 hours post consumption
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energy expenditure
Tidsramme: 3 hours post consumption
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Energy expenditure after consumption of low and high GI test foods is calculated for the 3 hours postprandial after breakfast, lunch and snack.
This is calculated from the oxygen consumption and carbon dioxide production.
These sub-measurements are specified under: Other Pre-specified Outcomes: Oxygen consumption, carbon dioxide production.
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3 hours post consumption
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Andre resultatmål
Resultatmål |
Foranstaltningsbeskrivelse |
Tidsramme |
---|---|---|
Oxygen consumption
Tidsramme: 3 hours post consumption
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Oxygen consumption after consumption of low and high GI test foods measured 3 hours postprandial using indirect calorimetry in a whole body calorimeter.
This is done over 10 hours in the whole body calorimeter measured for breakfast, lunch and snack only.
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3 hours post consumption
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carbon dioxide production
Tidsramme: 3 hours post consumption
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Carbon dioxide production after consumption of low and high GI test foods measured 3 hours postprandial using indirect calorimetry in a whole body calorimeter.
This is done over 10 hours in the whole body calorimeter measured for breakfast, lunch and snack only.
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3 hours post consumption
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Nitrogen production
Tidsramme: 10 hours
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Nitrogen production during 10 hours in the whole body calorimeter is measured from all urine collected during the stay in the whole body calorimeter when consuming low and high GI test foods
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10 hours
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Samarbejdspartnere og efterforskere
Det er her, du vil finde personer og organisationer, der er involveret i denne undersøgelse.
Datoer for undersøgelser
Disse datoer sporer fremskridtene for indsendelser af undersøgelsesrekord og resumeresultater til ClinicalTrials.gov. Studieregistreringer og rapporterede resultater gennemgås af National Library of Medicine (NLM) for at sikre, at de opfylder specifikke kvalitetskontrolstandarder, før de offentliggøres på den offentlige hjemmeside.
Studer store datoer
Studiestart (Faktiske)
20. januar 2016
Primær færdiggørelse (Faktiske)
21. juli 2017
Studieafslutning (Faktiske)
21. juli 2017
Datoer for studieregistrering
Først indsendt
19. januar 2017
Først indsendt, der opfyldte QC-kriterier
23. januar 2017
Først opslået (Skøn)
26. januar 2017
Opdateringer af undersøgelsesjournaler
Sidste opdatering sendt (Faktiske)
2. august 2017
Sidste opdatering indsendt, der opfyldte kvalitetskontrolkriterier
1. august 2017
Sidst verificeret
1. januar 2017
Mere information
Begreber relateret til denne undersøgelse
Yderligere relevante MeSH-vilkår
Andre undersøgelses-id-numre
- 2015/01085
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