An interventional study of Test meals and food baskets in Postprandial Glycemia, sponsored by Hospital de Santo Espírito. Completed at 2 sites in Portugal. Open to participants aged 18 Years to 65 Years, including healthy volunteers. Per ClinicalTrials.gov, last updated 2023-02-08.
Sponsored by Hospital de Santo Espírito · Not applicable, Interventional, and Basic science
The purpose of this study is to assess the impact of combining starch rich foods with low pH foods on the glycemic response to meals
Low pH foods can attenuate the glycemic response to starch-rich foods. It has been demonstrated that lemon juice, due to its low pH (pH≈2.3) inhibited key digestive enzymes thereby interrupting gastric digestion of starch in vitro. This effect can significantly reduce the glycemic response in humans. In particular, adding lemon juice to a starch rich meal reduced the mean blood glucose concentration peak by 30%.
Considering the panoply of food options available, it is likely that other combinations have similar effects but no work has been conducted to develop a consolidated knowledge base to exploit this strategy. GlucoMatchMaker will go beyond the state-of-the art by addressing this knowledge gap. The main goal is to develop and test the real-life impact of pH-based food combination strategies on glycemic responses.
This is the only study on the registry with Hospital de Santo Espírito as lead sponsor.
Counted across the registry records on this site, refreshed daily.
Exclusion Criteria:
Dietary intervention using standardized test meals
Other: Test meals and food baskets
Interventional dietary study using standardized test meals and personalized food baskets to investigate the impact of food combination on the glycemic response. The study period is organized as follows: (Day 1: Continuous blood glucose monitoring system (CGM) activation) Days 2 and 3: Two standardized daily menus (breakfast, lunch, afternoon snack and dinner) provided on a randomized crossover basis. Days 4 to 7: four standardized test meals, participants will be asked to substitute one meal each day (lunch or dinner) for a test meal according to a pre-defined randomization plan. Days 8 to 10: Participants will be asked to prepare all meals using a food basket containing a mix of standardized and personal preference items. Days 11 to 13: Participants will be asked to prepare all meals using a food basket containing a mix of standardized and personal preference items and following dietary recommendations developed by the study staff. (Day 14: CGM sensor removed)
Glycemic response
Measurement of postprandial glucose concentrations
Time frame: 12 days
Composition of non standardized meals
Participants' food diaries
Time frame: 10 days
Adherence to food combination recommendations
Based on participants' food diaries while using the food baskets provided on days 11 to 13
Time frame: 3 days
Salivary alpha-amylase activity
Amylolytic activity of salivary alpha-amylase
Time frame: Baseline
AMY 1 copy number
Salivary amylase gene (AMY1) copy number
Time frame: Baseline
Dietary patterns
Food Frequency Questionnaire
Time frame: Baseline
Plan to share: No
No publications or documents are linked to this record.
This study is completed, as verified in Feb 2023. You cannot join it, but the record below documents what was studied.
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