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Relationship of Glycemic Index Values and Subjects' Body Composition Parameters

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ClinicalTrials.gov Identifier: NCT02148224
Recruitment Status : Unknown
Verified May 2014 by Kamalita Pertiwi, Nutrifood Research Center, Jakarta, Indonesia.
Recruitment status was:  Active, not recruiting
First Posted : May 28, 2014
Last Update Posted : May 28, 2014
Sponsor:
Information provided by (Responsible Party):
Kamalita Pertiwi, Nutrifood Research Center, Jakarta, Indonesia

Brief Summary:
Glycemic index concept is widely used to determine impact of a food to blood glucose. Although the previous studies showed that glycemic index did not seem to be related with subject-specific factors, currently several studies found conflicting results on the relationship of subjects' characteristics and glycemic index values. This study aims to determine whether body composition parameters, as subject-specific factor, correlate with glycemic index values.

Condition or disease
Healthy

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

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Study Type : Observational
Estimated Enrollment : 30 participants
Observational Model: Cohort
Time Perspective: Cross-Sectional
Official Title: Correlation of Glycemic Index Values and Subjects' Body Composition Parameters
Study Start Date : April 2014
Estimated Primary Completion Date : May 2014
Estimated Study Completion Date : May 2014

Group/Cohort
healthy without diabetes



Primary Outcome Measures :
  1. correlation between glycemic value and body composition [ Time Frame: baseline ]

    Study the correlation between the glycemic values (produced from comparing area under the curve value after ingestion of glucose standard and after consuming test sample) and subjects' body composition parameters: weight, muscle mass, fat mass, percent body fat, BMI, Waist-hip ratio, visceral fat, and estimated trunk fat.

    Pearson's r and its significance value (p-value) will be reported.


  2. glycemic index values of instant noodle [ Time Frame: 2 hours postprandial glucose ]
    The glycemic index is a calculated from measurements of area under the glucose curve after the food is eaten, divided by the corresponding area after the control food is eaten. The value is multiplied by 100 to represent a percentage of the control food.



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Ages Eligible for Study:   20 Years to 40 Years   (Adult)
Sexes Eligible for Study:   All
Accepts Healthy Volunteers:   Yes
Sampling Method:   Non-Probability Sample
Study Population
Study participants will be selected from a group of office workers fulfilling inclusion criteria.
Criteria

Inclusion Criteria:

  • age between 20-40 years
  • fasting blood glucose 70-100 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

Information from the National Library of Medicine

To learn more about this study, you or your doctor may contact the study research staff using the contact information provided by the sponsor.

Please refer to this study by its ClinicalTrials.gov identifier (NCT number): NCT02148224


Locations
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Indonesia
Nutrifood Research Center
Propinsi DKI Jakarta, DKI Jakarta, Indonesia, 13920
Sponsors and Collaborators
Nutrifood Research Center, Jakarta, Indonesia
Investigators
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Principal Investigator: Kamalita Pertiwi, STP Nutrifood Research Center
Study Chair: Astri Kurniati, MAppSc Nutrifood Research Center
Principal Investigator: Lina Antono, MSc Nutrifood Research Center
Study Chair: Susana Susana, MSc, PDEng Nutrifood Research Center
Study Chair: Mardi Wu, MBA Nutrifood Research Center