The study is to examine the effect of four diets differing in glycemic index and amount of carbohydrate on blood sugar and insulin and in hunger, satiety, and vigor.
The extent to which a food raises blood sugar after its consumption is ranked using the Glycemic Index (GI). Foods with a high GI are those taht cause a large and rapid rise in blood sugar while those with a low GI produce small fluctuations in blood sugar. It is believed that low GI foods are advantageous for health since the swings in blood sugar and insulin resistant or diabetic. Interestingly, some studies suggest that low GI food make you less hungry and that this may play an important role in body weight regulation.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
NONE
Enrollment
26
Three meals a day
Three meals a day
Three meals a day
Pennington Biomedical Research Center
Baton Rouge, Louisiana, United States
Blood Glucose over time
Blood glucose demonstrates that diets of different glycemic load result in measurable differences in serum glucose and insulin.
Time frame: 1 month
Visual Analog scores (VAS)
Hunger, satiety, and vigor will be measured by the visual analog scales.
Time frame: 1 month
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Three meals a day