Clinical trial NCT02625350: Glycemic Index of Instant Noodle With and Without Soup: Does Serving Method Have an Effect?
Official title: Glycemic Index of Instant Noodle With and Without Soup: Does Serving Method Have an Effect?
Study type: INTERVENTIONAL
Overall status: UNKNOWN
Phase: NA
Conditions: Healthy
Keywords: instant noodle
water content
glycemic index
serving method
Lead sponsor: Nutrifood Research Center, Jakarta, Indonesia
Sponsor class: INDUSTRY
First posted: 2015-12-09
Enrollment: 10
Sex: ALL
Minimum age (years): 20
Maximum age (years): 40
Standard ages: ADULT
Accepts healthy volunteers: yes
Allocation: RANDOMIZED
Intervention model: CROSSOVER
Primary purpose: BASIC_SCIENCE

Brief summary: Glycemic index is commonly used as a method to determine the effect of a food to blood glucose. Despite its carbohydrate and fat content, instant noodle is very popular in Asia, including Indonesia. Based on the serving method, there are instant noodle without and with soup. Studies have shown that water content of a meal may influence glycemic response of the meal and thus have an effect on the result of GI measurement. However none specifically studied instant noodles nor the additional water content as soup (not incorporated in the food matrix). Therefore, this study aims to determine whether the serving method of instant noodle (with and without soup) may influence the glycemic response and glycemic index value of the meal.

Detailed description: Glycemic index methods are performed according to Food and Agricultural Organization/WHO recommendations.

Eligibility criteria: Inclusion Criteria:

* Age between 20-40 years
* Fasting blood glucose 70-99 mg/dL
* Indonesians

Exclusion Criteria:

* Having diabetes
* Smoking
* If women, pregnant or lactating
* Being allergic to food used in this study
* Having gastrointestinal disturbance
* In regular medication
* Refusal to sign the consent form

Primary outcomes:
measure: Changes in 2-h postprandial blood glucose level
timeFrame: through study completion, an average of 1 month
Secondary outcomes:
measure: Incremental area under the curve (IAUC) of postprandial blood glucose level
timeFrame: through study completion, an average of 1 month
Other outcomes:
Locations:
Study officials:
affiliation: Nutrifood Research Center
name: Vanessa Yolanda, Ssi
role: PRINCIPAL_INVESTIGATOR
affiliation: Nutrifood Research Center
name: Lina Antono, MSc
role: PRINCIPAL_INVESTIGATOR
affiliation: Nutrifood Research Center
name: Astri Kurniati, MAppSc
role: STUDY_CHAIR
References:
citation: Carbohydrates in human nutrition. Report of a Joint FAO/WHO Expert Consultation. FAO Food Nutr Pap. 1998;66:1-140. No abstract available.
citation: Young KWH, Wolever TMS. Effect of volume and type of beverage consumed with a standard test meal on postprandial blood glucose responses. Nutrition Research 18(11): 1857-1863, 1998
citation: Torsdottir I, Andersson H. Effect on the postprandial glycaemic level of the addition of water to a meal ingested by healthy subjects and type 2 (non-insulin-dependent) diabetic patients. Diabetologia. 1989 Apr;32(4):231-5. doi: 10.1007/BF00285289.
citation: Gregersen S, Rasmussen O, Winther E, Hermansen K. Water volume and consumption time: influence on the glycemic and insulinemic responses in non-insulin-dependent diabetic subjects. Am J Clin Nutr. 1990 Sep;52(3):515-8. doi: 10.1093/ajcn/52.3.515.