An interventional study of Glucose and Glucose plus lactulose in Carbohydrate Intolerance, sponsored by University of Toronto. Completed at 1 site in Canada. Open to participants aged 18 Years to 75 Years, including healthy volunteers. Per ClinicalTrials.gov, last updated 2019-01-11.
Sponsored by University of Toronto · Not applicable, Interventional, and Basic science
This study evaluates the effect of different methods of preparation (cooked and consumed hot vs cooked, cooled overnight and consumed cold) and variation in the activity of salivary amylase on the glycemic index and carbohydrate digestibility in healthy human subjects. The effect of genetic variation in small intestinal starch digesting enzymes on glycemic index and starch digestibility will also be assessed.
University of Toronto is the lead sponsor of 397 studies on the registry; 59 are open to participants now.
Counted across the registry records on this site, refreshed daily.
Exclusion Criteria:
Glucose Glucose plus lactulose Hot Rice Cold Rice
Other: Glucose · Other: Glucose plus lactulose · Other: Hot Rice · Other: Cold Rice
Glucose Glucose plus lactulose Hot Rice Cold Rice
Other: Glucose · Other: Glucose plus lactulose · Other: Hot Rice · Other: Cold Rice
50g glucose dissolved in 250ml water
50g glucose plus 10g lactulose dissolved in 250ml water
Freshly cooked polished rice containing 50g available carbohydrate (approximately 2/3 cup cooked rice) and consumed hot.
Cooked polished rice containing 50g available carbohydrate (approximately 2/3 cup cooked rice) cooled overnight in a refrigerator and consumed cold.
Glycemic Index (GI)
For each subject, the incremental area under the glucose response curve over 2 hours (iAUC) after each rice test meal is expressed as a percentage of the mean iAUC elicited by the 2 glucose test meals.
Time frame: 0-2 hours
Carbohydrate malabsorbed
For each test meal the sum of breath hydrogen concentrations from the lowest value over 0-3 hours to 6 hours (termed "H"). For each subject the amount of hydrogen per gram malabsorbed carbohydrate (H/g) is calculated as (GL-G)/10 where GL is H after the glucose plus lactose meal and G is H after the glucose meal. The amount of carbohydrate malabsorbed after the hot and cold rice meals, respectively, are HR/Hg and CR/Hg, where HR and Cr are H after the hot and cold rice meals.
Time frame: 0-6 hours.
Glycemic response
The incremental area under the blood glucose response curve
Time frame: 0-2 hours
Breath hydrogen response
Sum of breath hydrogen concentrations from the lowest in the first 3 hours to 6 hours.
Time frame: 0-6 hours
Plan to share: No
This study is completed, as verified in Jan 2019. You cannot join it, but the record below documents what was studied.
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University of Toronto