Food Orders on Blood Glucose and Fuel Use At Rest
Trial statusRecruiting
Trial phaseNot applicable
Trial typeInterventional
Biological sexAll
Age18-70
SponsorOld Dominion University
About this trial
Consuming a carbohydrate-rich food as the final food in a meal, as compared to the first food in a meal, has been shown to reduce blood glucose levels after eating in both diabetes patients and in healthy controls. However, gaps remain in the literature in this area of research, and currently little is known about how substrate (fuel) use is impacted by altering food order. In addition, most studies to date have used a mix of meat and plant foods, while little research has focused exclusively on vegetarian foods. This randomized experiment will examine how altering the order of foods eaten in a vegetarian meal impacts blood glucose and fuel utilization at rest.
Eligibility criteria
This trial accepts healthy volunteersQualifiers
18-70 years old
Free from any allergy or condition that precluding consumption of edamame, butter, and rice
Not currently pregnant
Free of any medical conditions requiring the use of insulin
Disqualifiers
Younger than 18 and older than 70 years old
Having an allergy or condition that precludes consumption of edamame, butter, and rice
Currently pregnant
Any medical conditions requiring the use of insulin
Trial design
Design model
Parallel
Treatments tested in this trial
Carbohydrate-first meal
Other interventionRice eaten first (150 grams), followed by edamame (150 grams) and butter (10 grams)
Carbohydrate-last meal
Other interventionEdamame (150 grams) and butter (10 grams) eaten first, followed by rice (150 grams)
Treatment groups
60 Participants
are divided into 2 treatment groupsGroup A: Carbohydrate-first mealExperimental treatment 1 intervention
Group B: Carbohydrate-last mealExperimental treatment 1 intervention
Trial outcomes
Primary outcomes
1
Respiratory exchange ratio
Ratio of carbon dioxide production and oxygen consumption for determination of fuel use
Time frame
90 minutes (baseline/premeal and at 30, 60, and 90 minutes postmeal)Secondary outcomes
1
Fat use
Fat utilization will be estimated from respiratory gas exchange
Time frame
90 minutes (baseline/premeal and at 30, 60, and 90 minutes postmeal)2
Carbohydrate use
Carbohydrate utilization will be estimated from respiratory gas exchange
Time frame
90 minutes (baseline/premeal and at 30, 60, and 90 minutes postmeal)3
Blood glucose
Blood glucose will be measured with fingerstick samples and a portable glucometer
Time frame
90 minutes (baseline/premeal and 30, 60, and 90 minutes postmeal)4
Hunger-satiety perceptions
Hunger, appetite, satiety, and fullness on a 0-10 Likert scale
Time frame
90 minutes (baseline/premeal and 30, 60, and 90 minutes postmeal)Sponsors and contacts
Click on the lead sponsor to view all of their trials.
Source ClinicalTrials.gov