NCT00695825

Effects the Glycemic Index on Metabolic Risk Markers

Postprandial Effects of a Low vs. a High Glycemic Index Food Product on Metabolic Risk Markers in Lean and Obese Subjects

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 30 (estimated)
• Sponsor: Maastricht University Medical Center · Academic / Other
• Sex: Male
• Age: 18 Years – 65 Years
• Healthy volunteers: Accepted

Summary

Recent population studies have shown that the glycemic index (GI) of food products is positively associated with the risk of developing type 2 diabetes and cardiovascular disease (CVD). In the pathogenesis of type 2 diabetes and CVD, inflammatory processes play a pivotal role. In a previous intervention study (11 weeks), however, we found no effects of lower-GI vs. higher-GI diets on fasting inflammatory markers in subjects with increased risk of developing the metabolic syndrome. People, however, spent most of their time in the postprandial period. Therefore, there is a need to study the postprandial effects of low-GI vs. high-GI diets. In addition, it needs to be emphasized the GI is derived from studies in lean subjects, while especially overweight and obese people suffer from metabolic aberrations related to the development of type 2 diabetes and CVD. AIM: To investigate in obese subjects the postprandial effects of a low-GI vs. high-GI food product on metabolic risk markers. A second research objective is to compare these effects with those in lean subjects.

Conditions

• Metabolic Syndrome X

Interventions

Type	Name	Description
DIETARY_SUPPLEMENT	Low GI+high GI	Consumption of low GI food product on day 1 Consumption of high GI food product on day 2
DIETARY_SUPPLEMENT	High GI+low GI	Consumption of high GI food product on day 1 Consumption of low GI food product on day 2

Timeline

• Start date: 2006-04-01
• Primary completion: 2006-11-30
• Completion: 2008-12-31
• First posted: 2008-06-12
• Last updated: 2018-04-26

Locations

1 site across 1 country: Netherlands