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Acute Vascular Response To Meals Varying In Glycemic Index And Glycemic Load

NCT01883700 · Status: UNKNOWN · Phase: PHASE2 · Type: INTERVENTIONAL · Enrollment: 21

Last updated 2013-06-21

No results posted yet for this study

Summary

This study examines the effects of carbohydrate type (high- or low-Glycemic Index (GI)) and amount (high- or low-Glycemic Load (GL)) have on blood glucose levels, blood pressure and arterial stiffness in healthy individuals. It will also determine whether subjective ratings such as test meal palatability and hunger are related to changes in blood glucose. The investigators hypothesize that: (1) High-GI meals, regardless of GL, will increase arterial stiffness; low-GI meals, regardless of GL, will have a neutral or lowering effect on arterial stiffness (augmentation index). (2) High-GI meals, regardless of GL, will have an elevating effect on both central and peripheral blood pressures. (3) The incremental area under the curve for blood glucose will show most significant differences between high-GI, high-GL and low-GI, low-GL meals at 30 and 90 min.

Conditions

  • Healthy

Interventions

OTHER

Boiled Pasta

OTHER

Boiled Chickpeas with Oil

OTHER

Instant Mashed Potatoes

OTHER

Instant Mashed Potatoes with Egg Whites

Sponsors & Collaborators

  • Unity Health Toronto

    lead OTHER

Principal Investigators

  • Alexandra Jenkins, PhD, RD · Unity Health Toronto

  • Vladimir Vuksan (Co-Investigator), PhD · Unity Health Toronto

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
NONE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Max Age
75 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2010-08-31
Primary Completion
2011-09-30
Completion
2013-09-30

Countries

  • Canada

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT01883700 on ClinicalTrials.gov