NCT03989908

Effects of Microfluidic Noodle on Blood Glucose Levels of Healthy Volunteers.

Insulinemic and Glycemic Evaluation of Microfluidic Food Grade Gel in Food Applications.

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 15 (actual)
• Sponsor: National University of Singapore · Academic / Other
• Sex: All
• Age: 21 Years – 65 Years
• Healthy volunteers: Accepted

Summary

In this study, microfluidics was applied in the creation of low-GI food gel made from non-traditional ingredients like alginate and soy protein isolate. This method is previously tested to produce lower glycaemic response than normal noodle and pasta.

Detailed description

Research has confirmed that a food's glycemic effect cannot be accurately predicted from the type and amount of carbohydrates it contains, as the rate at which the carbohydrates is digested and released into the bloodstream is influenced by many factors such as the food's physical form, its fat, protein and fibre content, and the chemical structure of its carbohydrates. For these reasons, it is possible to produce food from the same group with different effects on blood glucose. Consumption of low GI food has shown to improve glycemic control, lipid profile and reduce systemic inflammation. However, there are few dietary intervention studies attempting to change the GI of food by changing the staple carbohydrates. In this study, microfluidics was applied in the creation of low-GI food gel made from non-traditional ingredients like alginate and soy protein isolate. This method is previously tested to produce lower glycaemic response than normal noodle and pasta. With noodles being one of the staples to many Singaporeans, food gels formed using functional ingredients derived from food sources offer a lower GI alternative to the conventional noodle and pasta without affecting the people dietary preference.

Conditions

• Diabetes Mellitus, Type 2

Interventions

Type	Name	Description
OTHER	Microfludic noodle	In this intervention arm, subjects will be served with noodles made using microfludic technology.
OTHER	Control noodle	In this intervention arm, subjects will be served with normal noodle.

Timeline

• Start date: 2019-01-13
• Primary completion: 2019-12-30
• Completion: 2019-12-30
• First posted: 2019-06-18
• Last updated: 2024-11-15

Locations

1 site across 1 country: Singapore