Effect of Serving Size and Addition of Sugar on the Glycemic Response Elicited by Oatmeal

Glycemic Index Laboratories, Inc38 enrolled

Overview

The purpose of this study was to determine the impact of serving size and the addition of sugar on the glycemic response elicited by oatmeal compared to that elicited by cream of rice cereal.

Study Type

INTERVENTIONAL

Allocation

RANDOMIZED

Purpose

PREVENTION

Masking

NONE

Enrollment

Conditions

Diabetes Mellitus

Interventions

Classic Quaker Quick OatsOTHER

Various doses of oats without or with sugar

Cream of Rice CerealOTHER

Various doses of cereal without sugar

Eligibility

Sex: ALLMin age: 18 YearsMax age: 75 YearsHealthy volunteers:

Medical Language ↔ Plain English

Inclusion Criteria: * body mass index (BMI) 20.0 - 34.9 kg/m² Exclusion Criteria: * known to have diabetes * use of medications considered by the principal investigator to influence glycemic responses

Locations (1)

Glycemic Index Laboratories, Inc.

Toronto, Ontario, Canada

Outcomes

Primary Outcomes

Incremental area under the blood glucose response curve

Time frame: For 2 hours after consuming each test meal

Secondary Outcomes

Peak rise of blood glucose

The highest concentration of blood glucose achieved after eating minus the fasting blood glucose.

Time frame: During 2 hour period after consuming each test meal

Time to peak

The time at which the peak rise of blood glucose occured.

Time frame: During 2 hour period after consuming each test meal

Mean rate of decline in blood glucose

The rate of change in blood glucose between consecutive time points (Tx and T(x+1)) was calculated as: Rx = (Gx G(x+1))/(Tx-T(x+1)), where G(x+1) and Gx were the glucose concentrations at times T(x+1) and Tx, respectively. The mean rate of decline in blood glucose (Mean RD) was calculated as the weighted average of all the Rx values from the time of the peak glucose concentration to 120 min, with the weight based on the length of the time interval.

Time frame: During 2 hour period after consuming each test meal

Maximum rate of decline in blood glucose

The rate of change in blood glucose between consecutive time points (Tx and T(x+1)) was calculated as: Rx = (Gx G(x+1))/(Tx-T(x+1)), where G(x+1) and Gx were the glucose concentrations at times T(x+1) and Tx, respectively. . The maximum rate in blood glucose decline (Max RD) was calculated as the maximum of all the Rx values from the time of the peak glucose concentration to 120 min.

Time frame: During 2 hour period after consuming each test meal

Time to baseline

The time for blood glucose to return to baseline was linearly interpolated between the first blood glucose concentration below fasting and the previous value; if blood glucose did not reach baseline, Bt was taken to be 120min.

Data from ClinicalTrials.gov

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