The specific aim of this study is to evaluate the postprandial metabolic responses of individuals to tea varieties when consumed individually or together with a standardized meal.
This study aims to investigate the effects of tea and food consumption on postprandial metabolic responses, specifically focusing on blood glucose (glycemia) and blood lipid levels. The primary objective is to generate scientifically grounded insights that can inform consumer education and product communication regarding the metabolic impacts of tea and food intake. The study will recruit healthy male volunteers of Chinese ethnicity, aged 21 to 60 years inclusive. Eligible participants will be required to attend seven study visits: (1) an initial screening session, (2) a 2-hour Oral Glucose Tolerance Test (OGTT), and (3-7) five 3-hour intervention sessions. During the screening, participants will undergo body composition measurement, and a blood draw to confirm eligibility. Participants will also be provided with standardized dinner meals to be consumed the day before each subsequent visits as their last meal of the day before an overnight fast. In the OGTT session, participants will fast overnight. They will be cannulated and consume a glucose beverage; blood samples will be collected at seven timepoints over two hours to analyze for glucose, insulin, lipids, and other metabolic biomarkers. Each of the five intervention sessions will also require overnight fasting. Participants will consume either: one of two tea beverages, each tea beverage with a standardized meal, or the meal alone. Participants will be cannulated and blood will be drawn at nine timepoints over three hours per session. They will also complete satiety questionnaires at each timepoint. Blood samples will be analyzed for glucose, insulin, lipid panel, hormones, and other metabolic biomarkers to evaluate the postprandial effects of the interventions. The findings are expected to clarify whether tea modulates postprandial glycemic and lipid responses compared to typical intake conditions. Results may support evidence-based communication about tea's metabolic effects and inform future product development and consumer guidance.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
OTHER
Masking
NONE
Enrollment
20
This is a specific tea variety #1 that will be consumed by participants. It contains milk, a small amount of sugar, and will be served cold with ice.
This is a specific tea variety #1 that will be consumed by participants. It contains milk, a small amount of sugar, and will be served cold with ice.
This is a ready to eat meal that can be purchased off the shelves in local stores. The same meal is used for several study arms to serve as a standardization on the nutritional content consumed.
National University of Singapore, Department of Food Science & Technology
Singapore, Singapore
Changes in laboratory analysis of blood glucose and insulin measurements at 9 timepoints over 3 hours for each session
Time frame: Approximately 16 weeks from enrolment to the end of study
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