Resistant Starch Type-3, Glucose Metabolism and Appetite

Study Overview
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Brief Summary
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Resistant starch (RS) is considered to have many of the same health benefits as dietary fiber. The aim of this study was to examine the effects of RS3 on postprandial glycemic and insulinemic responses and appetite. Healthy males (aged 18-35 years) participated in this study. Subjects were provided meals in the laboratory after overnight fasting on two separate occasions, at least 1 week apart. On each laboratory visit, subjects were given either a control meal (COM) or an RS3 meal (RSM). Both meals during the two visits consisted of vegetarian pasta and were matched for energy intake, composition, ingredients, and amount, but were prepared in different ways. The COM was hot, freshly cooked pasta, while the RSM was re-heated pasta that had been cooked the previous day and chilled overnight. Blood samples and subjective appetite ratings were collected at fasting and for a period of 3 h after meal consumption (i.e., 15-min intervals for glucose and 30-min intervals for insulin, ghrelin, and subjective appetite).

Official Title
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Impact of Resistant Starch Type-3 on Glucose Metabolism and Appetite in Healthy Adult Males

Conditions
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Resistant Starch

Intervention / Treatment
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* Other: Dietary intervention


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: Healthy males Aged between 18 and 40 years Normal weight (BMI 18.5-24.9 kg/m2) No history of serious disease or currently taking any medications Not dieting or seeking to lose weight. Exclusion Criteria: Smokers Allergy to gluten-containing products, lactose intolerance, or dairy allergy Particular dislike to any of the foods provided during the study.

Ages Eligible for Study
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Minimum Age: 18 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

Primary Purpose: Basic Science
Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: None (Open Label)


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: Control meal<br>Participants were asked to visit the lab and consume the control meal (hot, freshly cooked pasta) | Other: Dietary intervention<br>* fresh, hot pasta and re-heated pasta<br>|
| Experimental: Resistant starch meal<br>Participants were asked to visit the lab and consume the resistant starch meal (re-heated pasta) | Other: Dietary intervention<br>* fresh, hot pasta and re-heated pasta<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Changes in fasting and postprandial blood glucose concentrations (n=8) | Fasting and postprandial blood glucose assessed with the use of a portable monitor (Accu-Chek) during laboratory visits (before and 3 hours following the meal consumption in the two visits). | 3 hours | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Changes in of fasting and postprandial serum insulin concentrations (n=8) | Fasting and postprandial serum insulin assessed using a commercial kit during laboratory visits (before and 3 hours following the meal consumption in the two visits) | 3 hours | 
| Changes in subjective appetite ratings (Visual Analogue Scale) (n=8) | Subjective appetite ratings were assessed during laboratory visits (before and 3 hours following the meal consumption in the two visits) with the use of paper-based visual analog scales with words anchored at each end of a 100-mm horizontal line that expressed the most-positive rating and the most-negative rating for a question. The questions were in the form of How (rating) do you feel? (with ratings of hungry, satisfied, and full), How much of a desire to eat? and How much do you think you can eat? | 3 hours | 
| Changes in fasting and postprandial plasma ghrelin concentrations (n=8) | Fasting and postprandial ghrelin assessed using a commercial kit during laboratory visits (before and 3 hours following the meal consumption in the two visits) | 3 hours |