NCT02340507

The Impact of the Glycaemic Index (GI) on Daily Blood Glucose Profiles and Food Intake in Young Chinese Adult Males

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 15 (actual)
• Sponsor: Singapore Institute of Food and Biotechnology Innovation · Other Government
• Sex: Male
• Age: 21 Years – 40 Years
• Healthy volunteers: Accepted

Summary

This study is carried out to find out the inclusion of high and low glycaemic Index (GI) foods to daily meals impact on 24 hour blood glucose fluctuations and food intake.

Detailed description

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 and also reduce total food intake. There is very little information on how eating high and low GI foods affect daily blood glucose concentrations in Asians. Therefore, the objective of this study is to observe the effect of eating high and low GI breakfasts and snacks on 24 hour blood glucose concentrations and food consumption in Asian males. Healthy, normal-weight, Chinese males will be recruited. There will be two sessions (consisting of four days for each session) where they will consume either a high or low GI breakfast or snack, and a standardized ad libitum lunch buffet. Their glycaemic response will be measured using a Continuous Glucose Monitoring System (CGMS) throughout the period. The proposed research for the first time demonstrates how the consumption of high and low GI breakfasts and snacks affect subsequent energy intake and 24 hour blood glucose profiles in Asians. These findings will have significant public health benefits for optimum weight and dietary control.

Conditions

• Type 2 Diabetes
• Obesity
• Prediabetes

Interventions

Type	Name	Description
OTHER	Rice and bread (high GI)	Rice is a high glycaemic index glutinous rice. Bread is a high glycaemic index white bread.
OTHER	Rice and bread (low GI)	Rice is a low glycaemic index parboiled basmati rice. Bread is a low glycaemic index multigrain bread.

Timeline

• Start date: 2013-05-01
• Primary completion: 2014-05-01
• Completion: 2015-01-01
• First posted: 2015-01-16
• Last updated: 2015-04-01