The Impact of the Glycaemic Index (GI) on Daily Blood Glucose Profiles and Food Intake in Young Chinese Adult Males

Study Overview
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Brief Summary
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This study is carried out to find out the inclusion of high and low glycaemic Index (GI) foods to daily meals impact on 24 hour blood glucose fluctuations and food intake.

Detailed Description
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The GI is a method of classifying foods based on the food's ability to raise the blood glucose level. Low GI foods are recommended as they have a lower impact on blood glucose concentrations and also reduce total food intake. There is very little information on how eating high and low GI foods affect daily blood glucose concentrations in Asians. Therefore, the objective of this study is to observe the effect of eating high and low GI breakfasts and snacks on 24 hour blood glucose concentrations and food consumption in Asian males. Healthy, normal-weight, Chinese males will be recruited. There will be two sessions (consisting of four days for each session) where they will consume either a high or low GI breakfast or snack, and a standardized ad libitum lunch buffet. Their glycaemic response will be measured using a Continuous Glucose Monitoring System (CGMS) throughout the period. The proposed research for the first time demonstrates how the consumption of high and low GI breakfasts and snacks affect subsequent energy intake and 24 hour blood glucose profiles in Asians. These findings will have significant public health benefits for optimum weight and dietary control.

Conditions
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Type 2 Diabetes, Obesity, Prediabetes

Intervention / Treatment
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* Other: Rice and bread (high GI)
* Other: Rice and bread (low GI)


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: Chinese, male Age between 21-40 years Body mass index between 17 to 24 kg/m2 Normal blood pressure (120/80 Hgmm) Fasting blood glucose < 6 mmol/L Exclusion Criteria: Having any metabolic diseases (such as diabetes, hypertension etc) One prescription medication Partaking in sports at the competitive and/or endurance levels Allergic/intolerant to any of the test foods Intentionally restricting food intake Smoking

Ages Eligible for Study
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Minimum Age: 21 Years
Maximum Age: 40 Years

Sexes Eligible for Study
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Male

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Design Details

Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: None (Open Label)


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: High glycemic index<br>The subject will consume a high glycemic index glutinous rice for breakfast (75g available carbohydrates), and a high glycemic index white bread for snack (25g available carbohydrates). The lunch is a standardized, weighed portion buffet. | Other: Rice and bread (high GI)<br>* Rice is a high glycaemic index glutinous rice. Bread is a high glycaemic index white bread.<br>|
| Experimental: Low glycemic index<br>The subject will consume a low glycemic index parboiled basmati rice for breakfast (75g available carbohydrates), and a low glycemic index multigrain bread for snack (25g available carbohydrates). The lunch is a standardized, weighed portion buffet. | Other: Rice and bread (low GI)<br>* Rice is a low glycaemic index parboiled basmati rice. Bread is a low glycaemic index multigrain bread.<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Glycaemic response (measured 3 hours post consumption using the Continuous Glucose Monitoring System (CGMS) | The blood glucose response to low and high GI test foods measured 3 hours post consumption using the Continuous Glucose Monitoring System (CGMS) | 3 hours post consumption | 
| Daily blood glucose profile (easured for each low and high GI treatment as the area under the curve over 24 hours using CGMS) | The daily total blood glucose response is measured for each low and high GI treatment as the area under the curve over 24 hours using CGMS. | 24 hours | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Energy intake (The amount of food consumed at the ad libitum lunch is measured by weighed quantities (in grams converted to kilocalories) based on the difference of the weight of food before and after consumption) | The amount of food consumed at the ad libitum lunch is measured by weighed quantities (in grams converted to kilocalories) based on the difference of the weight of food before and after consumption | Immediately post meal consumption |