Glycemic index concept is widely used to determine impact of a food to blood glucose. Although the previous studies showed that glycemic index did not seem to be related with subject-specific factors, currently several studies found conflicting results on the relationship of subjects' characteristics and glycemic index values. This study aims to determine whether body composition parameters, as subject-specific factor, correlate with glycemic index values.
Glycemic index methods are performed according to Food and Agricultural Organization/WHO recommendations.
Study Type
OBSERVATIONAL
Enrollment
30
Nutrifood Research Center
Propinsi DKI Jakarta, DKI Jakarta, Indonesia
correlation between glycemic value and body composition
Study the correlation between the glycemic values (produced from comparing area under the curve value after ingestion of glucose standard and after consuming test sample) and subjects' body composition parameters: weight, muscle mass, fat mass, percent body fat, BMI, Waist-hip ratio, visceral fat, and estimated trunk fat. Pearson's r and its significance value (p-value) will be reported.
Time frame: baseline
glycemic index values of instant noodle
The glycemic index is a calculated from measurements of area under the glucose curve after the food is eaten, divided by the corresponding area after the control food is eaten. The value is multiplied by 100 to represent a percentage of the control food.
Time frame: 2 hours postprandial glucose
This platform is for informational purposes only and does not constitute medical advice. Always consult a qualified healthcare professional.