The Acute Effects of Food Structure on Post Prandial Glucose and Subsequent Metabolic Responses
調査の概要
詳細な説明
Rationale:
There is very little evidence at the present time in the role of food structure in glucose homeostasis. There is circumstantial evidence that foods consumed intact have great effects on suppressing appetite.
To test the effect of three structurally different meals with the same nutritional content and volume on appetite regulation. Each participant will receive the following meals:
Solid meal group. Milled (intact-cell) meal group. Milled (destroyed-cell) meal group.
All of which will contain the same macro and micro nutrients from the same food sources
研究の種類
入学 (実際)
段階
- 適用できない
参加基準
適格基準
就学可能な年齢
健康ボランティアの受け入れ
受講資格のある性別
説明
Inclusion Criteria:
- Gender: male and female
- Age ≥ 18 years ≤ 65 years
- Normal weight as classified by BMI 20-29.9 kg/m2
- Healthy, not diagnosed with any chronic diseases assessed as appropriate for inclusion, based on the pre-study screening.
- Willingness and ability to understand, participate and to comply with the study requirements
- Willingness and ability to give written informed consent
Exclusion Criteria:
- Has thyroid defects
- Under hormone or steroids therapy
- Is pregnant or lactating (female)
- Had given birth within the past year (female)
- Is taking drugs that could affect appetite or plasma glucose levels.
- Is taking natural remedies that modulate appetite or plasma glucose levels.
- Has excessive alcohol intake
- Had blood donation within 12wks prior to start date
- Psychiatric illness
- Smokers
- History of any disease with unknown outcome
- Has diabetes
- Has nut allergy
研究計画
研究はどのように設計されていますか？
デザインの詳細
- 主な目的：防止
- 割り当て：ランダム化
- 介入モデル：クロスオーバー割り当て
- マスキング：独身
武器と介入
参加者グループ / アーム |
介入・治療 |
|---|---|
|
実験的：whole chickpea
a test meal containing 26g available carbohydrates from chickpea (full structure)
|
all three meals are isocaloric but different in the chickpea structure( physical form): • Whole chickpea, flour chickpea, intact cell flour chickpea |
|
実験的：flour chickpea
a test meal containing 26g available carbohydrates from flour chickpea (destroyed structure)
|
all three meals are isocaloric but different in the chickpea structure( physical form): • Whole chickpea, flour chickpea, intact cell flour chickpea |
|
実験的：intact cell chickpea
a test meal containing 26g available carbohydrates from intact cell chickpea flour (full structure)
|
all three meals are isocaloric but different in the chickpea structure( physical form): • Whole chickpea, flour chickpea, intact cell flour chickpea |
この研究は何を測定していますか？
主要な結果の測定
結果測定 |
メジャーの説明 |
時間枠 |
|---|---|---|
|
Post-prandial Glucose Concentrations
時間枠：before the consumption of the test meal and then 15 min, 30, 60,90, 120, 180 minutes after the consumption of the test meal.
|
Blood glucose concentrations were assessed for each participant after each test meal: whole chickpea hummus, Flour chickpea hummus, and Intact cell chickpea hummus. Blood samples were collected before the introduction of the test meal and then at 15 minutes, 30 min, 60, 90, 120, and 180 minutes after the consumption of the test meal. Data were not collected for intact cell chickpea hummus |
before the consumption of the test meal and then 15 min, 30, 60,90, 120, 180 minutes after the consumption of the test meal.
|
|
Post-prandial Blood Insulin Concentrations
時間枠：before the consumption of the test meal and then 15, 30, 60, 90, 120, and 180 minutes post consumption of test meal.
|
Blood glucose concentrations were assessed for each participant after each test meal: whole chickpea hummus, Flour chickpea hummus, and Intact cell chickpea hummus.
Blood samples were collected before the introduction of the test meal and then at 15 minutes, 30 min, 60, 90, 120, and 180 minutes after the consumption of the test meal.
|
before the consumption of the test meal and then 15, 30, 60, 90, 120, and 180 minutes post consumption of test meal.
|
二次結果の測定
結果測定 |
メジャーの説明 |
時間枠 |
|---|---|---|
|
Post-prandial Gut Hormone Gastric Inhibitory Polypeptide (GIP)
時間枠：before the consumption of the test meal at 0 min and then post test meal at 15, 30,60 ,90,120 and 180 minutes.
|
Blood GIP concentrations were assessed for each participant after each test meal: whole chickpea hummus, and Flour chickpea hummus. Blood samples were collected before the introduction of the test meal and then at 15 minutes, 30 min, 60, 90, 120, and 180 minutes after the consumption of the test meal. Data were not collected for intact cell chickpea hummus |
before the consumption of the test meal at 0 min and then post test meal at 15, 30,60 ,90,120 and 180 minutes.
|
|
Post-prandial Gut Hormone Glucagon-like Peptide 1 (GLP-1)
時間枠：baseline before the consumption of the test meal, and then 15,30,60,90,120,180 min after the consumption of the test meal.
|
Blood GLP-1 concentrations were assessed for each participant after each test meal: whole chickpea hummus, Flour chickpea hummus, and Intact cell chickpea hummus.
Blood samples were collected before the introduction of the test meal and then at 15 minutes, 30 min, 60, 90, 120, and 180 minutes after the consumption of the test meal.
|
baseline before the consumption of the test meal, and then 15,30,60,90,120,180 min after the consumption of the test meal.
|
|
Energy Intake at a Meal Given in Excess
時間枠：post consumption of the test meal at 120 minutes
|
The difference in ad libitum food intake after 210 minutes post test meal to test the difference of energy intake following whole chickpea hummus, flour chickpea hummus, and intact cell chickpea hummus.
|
post consumption of the test meal at 120 minutes
|
協力者と研究者
スポンサー
研究記録日
主要日程の研究
研究開始 (実際)
一次修了 (実際)
研究の完了 (実際)
試験登録日
最初に提出
QC基準を満たした最初の提出物
最初の投稿 (実際)
学習記録の更新
投稿された最後の更新 (実際)
QC基準を満たした最後の更新が送信されました
最終確認日
詳しくは
本研究に関する用語
その他の研究ID番号
- 15HH3069
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