The Effect of Chewing Duration on Blood Glucose Levels

Study Overview
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Brief Summary
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This study aims to assess the impact of speed of consumption of two starch-based foods varying in fibre content on blood glucose levels in normal healthy subjects. Furthermore, the mediating roles of salivary amylase and particle size on blood glucose levels will be studied. The study has a randomized cross-over design. Subjects consume two test-lunches (chick peas and brown rice) in duplicate on 8 different test days, at either long or short chewing duration. Glucose responses will be monitored via a continuous glucose monitoring device and expectorated boluses will be collected during each test day for assessments of amylase activity and food particle size.

Detailed Description
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Research suggests that high glucose level variability and large dips in glucose levels may have a negative impact on cognitive function and self-reported wellbeing. The way food is consumed (e.g. chewing duration) may regulate blood glucose levels. The underlying mechanism that links consumption speed to metabolic responses, satiation and health is largely unknown. This study aims to assess the impact of speed of consumption of two starch-based foods varying in fibre content, on blood glucose levels in normal healthy subjects. Furthermore, the mediating roles of salivary amylase and particle size on blood glucose levels are studied. The study has a randomized cross-over design. Each subject consumes two different test-lunches (chick peas and brown rice) in duplicate at either long or short duration. Their breakfast will be standardized during these 8 test days. For a duration of 12 days, blood glucose levels will be monitored via a continuous glucose device. Furthermore expectorated boluses will be collected for assessment of amylase activity and food particle size.

Official Title
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The Effect of Chewing Duration on Blood Glucose Levels

Conditions
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Glucose, High Blood, Glucose, Low Blood

Intervention / Treatment
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* Other: Low glycaemic load, high fibrous product
* Other: High glycaemic load, low fibrous product


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: Apparently healthy men and women (based on questionnaire, self-reported) Aged between 18 - 55 yrs BMI between 18.5 - 30 kg/m2 In possession of a Smartphone running on iOS or Android Exclusion Criteria: Diagnosed with Diabetes mellitus type 1 or 2 Under treatment for neurological or psychiatric complaints, including eating disorders History of gastro-intestinal surgery or having (serious) gastro-intestinal complaints Use of medication/supplements that may influence the study results, such as medicines known to interfere with glucose homeostasis. This will be judged by our medical doctor Following a diet or gained/lost >=5kg weight in the previous month. Coeliac disease or gluten intolerance Skin allergy, eczema or known sensitivity for plasters use of drugs Current smokers Using > 14 glasses of alcohol per week Having a food allergy for the test foods Participation in another clinical trial at the same time Suffering from a stomach emptying disorder Employed by or an intern at the FHCR group of Wageningen Food & Biobased Research.

Ages Eligible for Study
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Minimum Age: 18 Years
Maximum Age: 55 Years

Sexes Eligible for Study
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All

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


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: Short chewing<br>Subjects consume two starch-based foods varying in fibre content e.g. brown rice and chick-peas in duplicate following a short chewing protocol. | Other: Low glycaemic load, high fibrous product<br>* Test-lunch of 370 grams of chickpeas, seasoned with a herb- and spice mix to increase palatability. Glycaemic load 18.5. Consumed in duplicate.<br>Other: High glycaemic load, low fibrous product<br>* Test-lunch of 257 grams of brown rice, seasoned with rice-oil and a herb- and spice mix to increase palatability. Glycaemic load 44.9. Consumed in duplicate.<br>|
| Experimental: Long chewing<br>Subjects will consume two starch-based foods varying in fibre content e.g. brown rice and chick-peas in duplicate following a long chewing protocol. | Other: Low glycaemic load, high fibrous product<br>* Test-lunch of 370 grams of chickpeas, seasoned with a herb- and spice mix to increase palatability. Glycaemic load 18.5. Consumed in duplicate.<br>Other: High glycaemic load, low fibrous product<br>* Test-lunch of 257 grams of brown rice, seasoned with rice-oil and a herb- and spice mix to increase palatability. Glycaemic load 44.9. Consumed in duplicate.<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Blood glucose responses in the 3 hrs following lunch | measured by a continuous glucose monitoring device | 12 days in total to cover all test days | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Particle size of food bolus | measured in food boli of the test-lunches by image analysis | on 4 of the 8 test days, at day 1, day 2, day 3 and day 4 or day 5, day 6, day 7 and day 8 depending on group | 
| Amylase activity | measured in saliva | at day 1 | 
| In vitro starch digestion rates in food bolus | assessed in food boli of the test-lunches by making use of INFOGEST 2.0 protocol | on 4 of the 8 test days, at day 1, day 2, day 3 and day 4 or day 5, day 6, day 7 and day 8 depending on group | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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Chewing behaviour