An interventional study of Fine emulsion and Coarse emulsion in Metabolic Diseases, sponsored by Singapore Institute of Food and Biotechnology Innovation. Completed at 1 site in Singapore. Open to male participants aged 21 Years to 50 Years, including healthy volunteers. Per ClinicalTrials.gov, last updated 2016-11-06.
Sponsored by Singapore Institute of Food and Biotechnology Innovation · Not applicable and Interventional
The aim of this study is to compare the effects of emulsification and lipid droplet size on gastric emptying rate, and to determine if the change in gastric emptying rate can in turn influence postprandial glycemic, insulinemic and lipidemic responses.
This study will be conducted using a randomized, crossover design with three dietary phases: 1) fine emulsion beverage (small lipid droplet size), 2) coarse emulsion beverage (large lipid droplet size) and 3) non-emulsified oil and water. All treatments will be consumed together with bread. All participants will be randomly allocated to the three test meals. Fifteen to twenty participants aged between 21 and 50 years will be recruited from the general public in Singapore.
During the testing sessions, participants' glycemic, insulinemic, lipidemic responses and gastric emptying to the test meals will be measured. Gastric antral distention ultrasound measurement is an indirect measure of gastric emptying rate. Participants' metabolic satiety for the test meals will also be assessed at regular intervals throughout the testing session. Each testing session will take approximately four hours in duration and the testing sessions will take place at least five days apart.
997 studies on the registry are indexed under Metabolic Diseases; 234 are open to participants now.
This study's planned enrollment of 20 is below the median of 48 across 670 interventional studies indexed under Metabolic Diseases.
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Exclusion Criteria:
Emulsion with small lipid droplet size served together with white bread
Other: Fine emulsion
Emulsion with large lipid droplet size served together with white bread
Other: Coarse emulsion
Non-emulsified oil and water served together with white bread
Other: Control
Emulsion is made up of distilled water, olive oil and emulsifier. Emulsion will be flavored, sweetened (sucralose) and served in a portion of 300ml and approximately 3 slices of white bread (50g of available carbohydrate). Additional glass of plain water will be provided with every treatment.
Emulsion is made up of distilled water, olive oil and emulsifier. Emulsion will be flavored, sweetened (sucralose) and served in a portion of 300ml and approximately 3 slices of white bread (50g of available carbohydrate). Additional glass of plain water will be provided with every treatment.
Beverage is made up of distilled water and olive oil. Beverage will be flavored, sweetened (sucralose) and served in a portion of 300ml and approximately 3 slices of white bread (50g of available carbohydrate). Additional glass of plain water will be provided with every treatment.
Glycemic response
Blood glucose response to the test meal measured over 4 hours
Time frame: 4 hours post-prandial (0, 15, 30, 45, 60, 90, 120, 150, 180, 210 and 240 min)
Insulinemic response
Plasma insulin response to the test meal measured over 4 hours
Time frame: 4 hours post-prandial (0, 15, 30, 45, 60, 90, 120, 150, 180, 210 and 240 min)
Triglycerides response
Plasma triglycerides response to the test meal measured over 4 hours
Time frame: 4 hours post-prandial (0, 15, 30, 45, 60, 90, 120, 150, 180, 210 and 240 min)
Non-esterified fatty acid (NEFA) response
Plasma NEFA response to the test meal measured over 4 hours
Time frame: 4 hours post-prandial (0, 15, 30, 45, 60, 90, 120, 150, 180, 210 and 240 min)
Gastric emptying
Gastric antrum dimension measured over 2 hours
Time frame: 2 hours post-prandial (0, 15, 45, 90 and 120 min)
Post-test-meal subjective appetite rating
Appetite ratings will be collected after test meal consumption using a previously validated visual analog scales
Time frame: 4 hours (0, 15, 30, 45, 60, 90, 120, 150, 180, 210 and 240 min)
This study is completed, as verified in Nov 2016. You cannot join it, but the record below documents what was studied.
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Singapore Institute of Food and Biotechnology Innovation