NCT03868683

The Glycemic Effect of Added Sugar on Bake Beans

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 12 (actual)
• Sponsor: Singapore Institute of Food and Biotechnology Innovation · Other Government
• Sex: Male
• Age: 21 Years – 60 Years
• Healthy volunteers: Accepted

Summary

To investigate the effect of added sugar to bake beans on glycemic and insulinemic response.

Detailed description

There will be a total of 7 test session. Each session will last for 3 hours. At each test session, volunteers will be served with 7 test meals and blood will be collected. After an overnight fast, subjects will visit the research center. Two fasting capillary blood samples will be collected via fingerpick. Following the fasting samples, volunteers will consume the test meals. Further blood samples will be collected at 15, 30, 45, 60, 90, 120, 150, 180 minutes after the ingestion of test meal. These samples will be used to analyses for whole capillary blood glucose. At every 30 minute interval, samples will be collected for analysis of capillary plasma insulin.

Conditions

• Diabetes Mellitus, Type 2
• Obesity
• PreDiabetes

Interventions

Type	Name	Description
OTHER	Glucose Reference 1	30 g of glucose dissolved in 250 ml of water
OTHER	Glucose Reference 2	30 g of glucose dissolved in 250 ml of water
OTHER	Glucose reference 3	30 g of glucose dissolved in 250 ml of water
OTHER	Sucrose	30 g of Sucrose dissolved in 250 ml of water
OTHER	Regular Bake beans in tomato sauce	Bake beans in tomato sauce containing 14 g of sugar
OTHER	Bake beans in tomato sauce, reduced sugar	Bake beans in tomato sauce containing 12.2 g of sugar
OTHER	Bake beans in tomato sauce, low GI	Bake beans in tomato sauce containing 7.2 g of sugar

Timeline

• Start date: 2018-08-20
• Primary completion: 2019-04-17
• Completion: 2019-04-17
• First posted: 2019-03-11
• Last updated: 2020-07-17

Locations

1 site across 1 country: Singapore