To compare the use supplementation based on green banana flour versus placebo in the insulin sensitivity on individuals who have prediabetes.
In order to evaluate whether supplementation with green banana flour may improve insulin sensitivity of individuals with prediabetes, volunteers will be recruited by advertising on the web page of Hospital de Clinical de Porto Alegre. After screening and selection, they will be submitted to a clinical, laboratory and nutritional standard evaluation, assessment of physical activity and body fat composition.The laboratory evaluation will include the oral glucose tolerance test (OGGT 75g), lipid profile, insulin, C-peptide, glycated hemoglobin and glycated albumin. Insulin sensitivity and beta-cell function will be assessed by the hyperglycemic CLAMP before and after the intervention.Interim statistical analysis will be performed at the end of the participation of ten study volunteers. Subjects will receive green banana flour or placebo for four weeks.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
TREATMENT
Masking
QUADRUPLE
Enrollment
20
Addition of 42g per day of green banana flour (10g / day resistant starch) to the usual diet of study participants
Addition of 42g per day of mixture of guar gum, maltodextrin and cellulose to the usual diet of study participants
Insulin sensitivity
Insulin sensitivity compared to the baseline visit measured by hyperglycemia clamp
Time frame: 4 weeks
Hormonal changes
Alteration of hormones that affect glucose metabolism, such as peptide C
Time frame: 4 weeks
Change in lipid profile
Alteration of total cholesterol, HDL-cholesterol and triglycerides
Time frame: 4 weeks
Change total body fat
Change total body fat will be compared before and after the intervention by means of bioimpedance
Time frame: 4 weeks
Beta cell function
Beta cell function (first and second phase of insulin secretion) will be measured by hyperglycemic clamp
Time frame: 4 weeks
Glycemic control
Measured by hemoglobin glycated
Time frame: 4 weeks
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