NCT05504044

To Study the Effects of Co-ingesting Different Forms of Almond, Almond Paste, Fibre, and Almond Phytochemicals With Bread on Postprandial Glucose and Insulin Profiles

• 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 – 60 Years
• Healthy volunteers: Accepted

Summary

Food is emerging as the new medicine. There has been growing evidence of the beneficial effects of foods, including nuts on human health. Modulation of both glucose and insulin are at the heart of reducing the risk of cardiovascular and other metabolic diseases. The contribution that nuts have on human health has been studied extensively and it is well established that the consumption of nuts revealed improvements in both blood glucose profile and reduced the risk of coronary heart diseases. Nuts, such as almonds, are nutrient-dense foods that are particularly rich in a-tocopherol. They are excellent sources of protein (\~25% of energy) and fibre, low in saturated fatty acid content (4-6%) and high in monounsaturated fatty acids. They also contain significant amounts of essential micronutrients such as folate (B vitamin) and polyphenols. Recently, strong interests on the health effects of nuts improving metabolic syndrome and controlling diabetes has been reported. Preliminary studies have indicated that the inclusion of nuts in the diets of individuals with diabetes and/or metabolic syndrome may improve postprandial glycaemic response, and lipid metabolism in the long run.

Conditions

• Cardiovascular Diseases
• Metabolic Disease

Interventions

Type	Name	Description
OTHER	Glucose control	50 g glucose dissolved in 250 mL water
OTHER	Bread control	91.4 g white bread
OTHER	Almond paste	88.7 g white bread and 15 g almond paste
OTHER	Almond paste and inulin	88.7 g white bread, 15 g almond paste and 4 g inulin
OTHER	Low dose almond paste and inulin	89.6 g white bread, 10 g almond paste and 3.8 g inulin

Timeline

• Start date: 2019-10-25
• Primary completion: 2023-01-18
• Completion: 2023-01-18
• First posted: 2022-08-17
• Last updated: 2023-08-31

Locations

1 site across 1 country: Singapore