Our laboratory is investigating the physiological outcomes and health benefits of the consumption of high-quality carbohydrates. One important aspect of the high-quality carbohydrate characteristics is a slow and sustained digestion and glucose release to the blood. In the proposed study, the investigators will evaluate the consumption of different types of slowly digestible carbohydrates (SDCs) and their beneficial effects including moderation of the glycemic response profile (postprandial glycemic response, PPGR) and stimulation of the gut-brain axis, which controls appetite and food intake. This stimulation will be evaluated in terms of second-meal food intake and the circulatory level of appetite-suppressing gut hormones (such as glucagon-like peptide-1).
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
SINGLE
Enrollment
20
Rice flour made into rice porridge will be tested for postprandial glycemic response, gut hormone levels, gastric emptying rate, appetitive response, and fermentability.
Alternanoligosaccharide 15 incorporated into rice porridge will be tested for postprandial glycemic response, gut hormone levels, gastric emptying rate, appetitive response, and fermentability.
Inulin incorporated into rice porridge will be tested for postprandial glycemic response, gut hormone levels, gastric emptying rate, appetitive response, and fermentability.
Retrograded waxy potato starch made into porridge meal will be tested for postprandial glycemic response, gut hormone levels, gastric emptying rate, appetitive response, and fermentability.
A combination of retrograded waxy potato starch and EGCG made into porridge meal will be tested for postprandial glycemic response, gut hormone levels, gastric emptying rate, appetitive response, and fermentability.
A combination of chickpea flour and EGCG made into porridge meal will be tested for postprandial glycemic response, gut hormone levels, gastric emptying rate, appetitive response, and fermentability.
Purdue University
West Lafayette, Indiana, United States
Postprandial glycemic response
Blood plasma glucose will be measured, (AUC)
Time frame: Acute study: [4 hours of measurement after consumption of test food]
Postprandial glycemic response
Blood plasma glucose will be measured, (C max)
Time frame: Acute study: [4 hours of measurement after consumption of test food]
Postprandial glycemic response
Blood plasma glucose will be measured, (t max)
Time frame: Acute study: [4 hours of measurement after consumption of test food]
Postprandial plasma gut hormone response
Blood plasma glucagon-like peptide-1 and insulin will be measured, (AUC)
Time frame: Acute study: [4 hours of measurement after consumption of test food]
Postprandial plasma gut hormone response
Blood plasma glucagon-like peptide-1 and insulin will be measured, (C max)
Time frame: Acute study: [4 hours of measurement after consumption of test food]
Postprandial plasma gut hormone response
Blood plasma glucagon-like peptide-1 and insulin will be measured, (t max)
Time frame: Acute study: [4 hours of measurement after consumption of test food]
Gastric emptying rate
Breath test will be performed using 13C-acetate mixed into test meals
Time frame: Acute study: 4 hours of measurement after consumption of test food]
Appetite ratings (Visual Analog Scale, VAS)
Hunger and fullness scores will be measured using a 10-cm scale (0 = weakest feeling of hunger or fullness and 10 = strongest feeling of hunger or fullness) after consumption of test food. Weaker feelings of hunger and stronger feelings of fullness indicate better outcomes.
Time frame: Acute study: [4 hours of measurement after consumption of test food]
Food Intake of the next meal
At the end of the 4 hour window, participants will be given a large second meal for consumption and the amount of consumed food (food intake) will be estimated.
Time frame: Acute study: After the consumption a second meal [4 hours later after consuming the first meal]
Breath hydrogen (fermentability)
Breath samples will be collected in 15-minute intervals for 4 hours after consumption of test food and analyzed for hydrogen levels using a breath analyzer. Breath hydrogen levels are indicative of a food's fermentability.
Time frame: Acute study: [4 hours of measurement after consumption of test food]
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