- ICH GCP
- US Clinical Trials Registry
- Klinisk utprøving NCT03031886
Energy Flux and Fat Oxidation Using Low and High Glycaemic Index Foods
1. august 2017 oppdatert av: 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.
Studieoversikt
Status
Fullført
Forhold
Intervensjon / Behandling
Detaljert 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.
Studietype
Intervensjonell
Registrering (Faktiske)
20
Fase
- Ikke aktuelt
Kontakter og plasseringer
Denne delen inneholder kontaktinformasjon for de som utfører studien, og informasjon om hvor denne studien blir utført.
Studiesteder
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Singapore, Singapore, 117599
- Clinical Nutrition Research Centre
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Deltakelseskriterier
Forskere ser etter personer som passer til en bestemt beskrivelse, kalt kvalifikasjonskriterier. Noen eksempler på disse kriteriene er en persons generelle helsetilstand eller tidligere behandlinger.
Kvalifikasjonskriterier
Alder som er kvalifisert for studier
21 år til 40 år (Voksen)
Tar imot friske frivillige
Ja
Kjønn som er kvalifisert for studier
Mann
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
Denne delen gir detaljer om studieplanen, inkludert hvordan studien er utformet og hva studien måler.
Hvordan er studiet utformet?
Designdetaljer
- Primært formål: Annen
- Tildeling: Randomisert
- Intervensjonsmodell: Crossover-oppdrag
- Masking: Dobbelt
Våpen og intervensjoner
Deltakergruppe / Arm |
Intervensjon / Behandling |
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Eksperimentell: 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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Eksperimentell: 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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Hva måler studien?
Primære resultatmål
Resultatmål |
Tiltaksbeskrivelse |
Tidsramme |
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Daglig blodsukkerprofil
Tidsramme: 24 timer
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Den daglige totale blodsukkerresponsen måles for hver lav- og høy GI-behandling som området under kurven over 24 timer ved bruk av CGMS til frokost, lunsj, mellommåltid og middag.
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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 |
Tiltaksbeskrivelse |
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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Samarbeidspartnere og etterforskere
Det er her du vil finne personer og organisasjoner som er involvert i denne studien.
Studierekorddatoer
Disse datoene sporer fremdriften for innsending av studieposter og sammendragsresultater til ClinicalTrials.gov. Studieposter og rapporterte resultater gjennomgås av National Library of Medicine (NLM) for å sikre at de oppfyller spesifikke kvalitetskontrollstandarder før de legges ut på det offentlige nettstedet.
Studer hoveddatoer
Studiestart (Faktiske)
20. januar 2016
Primær fullføring (Faktiske)
21. juli 2017
Studiet fullført (Faktiske)
21. juli 2017
Datoer for studieregistrering
Først innsendt
19. januar 2017
Først innsendt som oppfylte QC-kriteriene
23. januar 2017
Først lagt ut (Anslag)
26. januar 2017
Oppdateringer av studieposter
Sist oppdatering lagt ut (Faktiske)
2. august 2017
Siste oppdatering sendt inn som oppfylte QC-kriteriene
1. august 2017
Sist bekreftet
1. januar 2017
Mer informasjon
Begreper knyttet til denne studien
Ytterligere relevante MeSH-vilkår
Andre studie-ID-numre
- 2015/01085
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