An interventional study of Whole peanuts without skins, Peanut butter, or no peanuts (control) in Type 2 Diabetes Mellitus, sponsored by Federal University of Vicosa. Completed at 1 site in Brazil. Open to female participants aged 18 Years to 50 Years. Per ClinicalTrials.gov, last updated 2011-08-10.
Sponsored by Federal University of Vicosa · Not applicable, Interventional, and Treatment
Nut consumption is associated with reduced risk of Type 2 diabetes. The aim of this study was to assess the effects of peanut (whole or peanut butter) to breakfast meals on glycemic, insulinemic and selected gut hormone responses, appetite, and food intake over two consecutive meals in obese women with high Type 2 diabetes risk. Fifteen women participated in a randomized crossover trial where 42.5g of whole peanuts (P), peanut butter (PB), or no peanuts (control-C) were added to a 75g available carbohydrate-matched breakfast meal. Postprandial concentrations of blood glucose, insulin, non-esterified free fatty acids (NEFA), glucagon-like peptide-1 (GLP-1), peptide YY (PYY), cholecystokinin (CCK), appetitive sensations and food intake were assessed after breakfast treatments and a standard lunch (75g available carbohydrate).
9,359 studies on the registry are indexed under Diabetes Mellitus, Type 2; 1,318 are open to participants now.
This study's enrollment of 15 is below the median of 80 across 7,525 interventional studies indexed under Diabetes Mellitus, Type 2.
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42.5 g of Peanuts butter were added to a 75g available carbohydrate-matched breakfast meal
Dietary Supplement: Whole peanuts without skins, Peanut butter, or no peanuts (control)
42.5 g of whole peanuts were added to a 75g available carbohydrate-matched breakfast meal
Dietary Supplement: Whole peanuts without skins, Peanut butter, or no peanuts (control)
Dietary Supplement: Whole peanuts without skins, Peanut butter, or no peanuts (control)
In accordance with the Food and Drug Administration qualified health claim regarding daily nut intake, 42.5 g of whole peanuts or peanut butter were added to a 75g available carbohydrate-matched breakfast meal each test session.
Change from baseline in glucose homeostasis at eight hours
Postprandial concentrations and incremental area under the curve of blood glucose, insulin and glucagon-like peptide-1, and incremental area above the curve of non-esterified free fatty acids were assessed after breakfast treatments and a standard lunch
Time frame: Baseline (-10), 15, 45, 60, 90, 120, 180, 240, 265, 295, 310, 340, 370, 430 and 490 minutes
Change from baseline in incretin hormones at four hours
Postprandial concentrations and the incremental area under the curve of peptide YY and cholecystokinin were assessed after breakfast treatments
Time frame: Baseline (-10), 15, 45, 60, 90, 120, 180 and 240 minutes
Change in food intake over 24 hours
All food consumed in laboratory and after leaving the laboratory in the experiment day were recorded
Time frame: 24 hours
Change from baseline in appetitive sensations at twelve hours
Appetite ratings were scored at baseline and in a pre-determined times on a 100 mm visual analogue scale anchored with descriptors of "not at all" and "extremely"
Time frame: Baseline (-10), 15, 45, 60, 90, 120, 180, 240, 265, 295, 310, 340, 370, 430, 490, 550, 610, 670 and 730 minutes
This study is completed, as verified in Aug 2011. You cannot join it, but the record below documents what was studied.
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Federal University of Vicosa