The purpose of this research is to compare two snacks, one with honey and nuts and the other with sugar and nuts, on glucose levels before and after eating these snacks. The investigators hypothesize that honey and nuts will have an additive effect on the reduction of postprandial glucose response. The investigators further hypothesize that consumption of honey paired with nuts will retain the benefit of sugar consumption in satiety and reduction of metabolic stress.
Consuming sugar creates a feeling of satiation, and may buffer metabolic stress. However, prolonged postprandial hyperglycemia has been identified as a potential risk factor in type 2 diabetes and cardiovascular disease. Nuts, which are recommended to be consumed as part of a Mediterranean diet, up to 2 servings per day, have been shown to dramatically reduce postprandial glucose response to carbohydrates. Additionally, honey, which is typically used as an added sugar within a Mediterranean diet pattern, has a lower glycemic index than table sugar and may result in a reduced postprandial glucose response relative to other nutritive sweeteners. However, it is not yet known whether honey can work additively with nuts to further reduce postprandial glucose response over the reduction caused by nuts alone. Honey has been shown to produce equivalent or greater satiety to regular table sugar and there is some indication that honey can improve immediate/working memory. Therefore, combined consumption of honey and nuts may offer a way to maximize the benefits of carbohydrate consumption on satiety and metabolic stress reduction while minimizing its negative effects on metabolism. However, it is not yet known whether sugars contained in the more complex food matrix of honey, consumed together with a food like nuts can impact satiety and metabolic stress in the way that has been observed for sugar.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
DOUBLE
Enrollment
80
Honey representing 7% of total energy (kilocalorie) needs (40-70 grams)
Sucrose representing 7% of total energy (kilocalorie) needs (40-70 grams)
Honey representing 7% of total energy (kilocalorie) needs (40-70 grams) plus 1 ounce almonds (28 grams)
Sucrose representing 7% of total energy (kilocalorie) needs (40-70 grams) plus 1 ounce almonds (28 grams)
USDA, ARS, Western Human Nutrition Research Center
Davis, California, United States
Change in postprandial glucose response
Interstitial glucose response measured by a continuous glucose monitor
Time frame: Measured continuously over days 0-8 and 23-31
Change in Self-reported hunger
Responses regarding hunger will be collected using a visual analog scale on a tablet with a 0-100 scale depicting the extremes (0= not at all to 100= extremely)
Time frame: Fasting and 30, 60, and 90 min after consumption of standard breakfast on days 4, 8, 27, and 31
Change in Self-reported fullness
Responses regarding fullness will be collected using a visual analog scale on a tablet with a 0-100 scale depicting the extremes (0= not at all to 100= extremely)
Time frame: Fasting and 30, 60, and 90 min after consumption of standard breakfast on days 4, 8, 27, and 31
Change in Self-reported desire to eat
Responses regarding desire to eat will be collected using a visual analog scale on a tablet with a 0-100 scale depicting the extremes (0= not at all to 100= extremely)
Time frame: Fasting and 30, 60, and 90 min after consumption of standard breakfast on days 4, 8, 27, and 31
Change in Self-reported satisfaction with snack
Responses regarding satisfaction with snack will be collected using a visual analog scale on a tablet with a 0-100 scale depicting the extremes (0= not at all to 100= extremely)
Time frame: Fasting and 30, 60, and 90 min after consumption of standard breakfast on days 4, 8, 27, and 31
Change in Self-reported prospective consumption
Responses regarding prospective consumption will be collected using a visual analog scale on a tablet with a 0-100 scale depicting the extremes (0= not at all to 100= extremely)
Time frame: Fasting and 30, 60, and 90 min after consumption of standard breakfast on days 4, 8, 27, and 31
Change in Self-reported nausea
Responses regarding nausea will be collected using a visual analog scale on a tablet with a 0-100 scale depicting the extremes (0= not at all to 100= extremely)
Time frame: Fasting and 30, 60, and 90 min after consumption of standard breakfast on days 4, 8, 27, and 31
Change in Cognitive testing for Spatial Working Memory
Cambridge Neuropsychological Test Automated battery (CANTAB) software will be used to assess Spatial Working Memory (SWM)
Time frame: Days 4, 8, 27, and 31
Change in Cognitive testing for Paired Associates Learning
CANTAB software will be used to assess Paired Associates Learning (PAL)
Time frame: Days 4, 8, 27, and 31
Change in Cognitive testing for Rapid Visual Processing
CANTAB software will be used to assess Rapid Visual Processing (RVP)
Time frame: Days 4, 8, 27, and 31
Change in Salivary cortisol
Metabolic stress will be analyzed by measuring cortisol in saliva samples
Time frame: Day 0 and 23 fasting only. Days 4, 8, 27, and 31 at fasting, 30, 60 and 90 min after consumption of snack provided in standard breakfast
Assessment of Fasted Salivary Estradiol
Passive drool will be assayed for estradiol as they impact metabolic stress throughout study days
Time frame: Days 0, 4, 8, 23, 27,and 31 at fasting only
Assessment of Fasted Salivary Progesterone
Passive drool will be assayed for progesterone as they impact metabolic stress throughout study days
Time frame: Days 0, 4, 8, 23, 27,and 31 at fasting only
Change in Stool marker of inflammation
Fecal calprotectin measured in stool samples
Time frame: Stool collected on study days 0, 4, 8, 23, 27, and 31
Change in Stool bacterial metagenomics
Honey responsive genes identified by metagenomics
Time frame: Stool collected on study days 0, 4, 8, 23, 27, and 31
Change in Dietary Intake
Food records collected using Automated Multi-pass Method (AMPM) on the platform ASA24
Time frame: Days 1-3, 5-7, 24-26, and 28-30
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