Unique ID issued by UMIN | UMIN000034009 |
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Receipt number | R000038748 |
Scientific Title | Study on the influence on sugar metabolism by food intake. |
Date of disclosure of the study information | 2018/09/05 |
Last modified on | 2021/05/25 16:54:31 |
Study on the influence on sugar metabolism by food intake.
Study on the influence on sugar metabolism by food intake.
Study on the influence on sugar metabolism by food intake.
Study on the influence on sugar metabolism by food intake.
Japan |
Healthy volunteer
Adult |
Others
NO
Previous studies have reported that proteins, lipids, vinegar (acetic acid) and dietary fiber contained in foods have an effect of alleviating an increase in postprandial blood glucose level when cooked with carbohydrates.
The purpose of this study is to examine how the amount of each nutrient component affects the change in blood glucose level after meals by changing the amount of food serving as an indicator of these nutritional ingredients and ingesting them. By using the results of the verification, we obtain information to estimate the influence on the postprandial blood glucose level when combined foods containing various nutrients are cooked with carbohydrates.
Efficacy
a blood-glucose level of before and 15,30,45,60,90,and 120 minutes after test food
Interventional
Parallel
Non-randomized
Open -no one is blinded
Placebo
10
Treatment
Food |
Take 200 g of white rice in 5 minutes.
Take 200 g of white rice and 50 g of steamed chicken in 10 minutes.
Take 200 g of white rice and 110 g of stemade chicken in 10 minutes.
Take 200 g of white rice and 14 g of olive oil in 10 minutes.
Take 200 g of white rice and 28 g of olive oil in 10 minutes.
Take 200 g of white rice and 15 g of grain vinegar in 10 minutes.
Take 200 g of white rice and 30 g of grain vinegar in 10 minutes.
Take 200 g of white rice and 5.2 g of indigestible dextrin in 10 minutes.
Take 200 g of white rice and 10.4 g of indigestible dextrin in 10 minutes.
Take 200 g of white rice and 50 g of cabbage in 10 minutes.
20 | years-old | <= |
30 | years-old | > |
Male and Female
[1]Aged between 20 and 29
[2]Individuals who are healthy and do not treat any disease
[3]Individuals whose written informed consent has been obtained
[4]Individuals who can have an examination on a designated check day
[5]Individuals judged appropriate for the study by the principal
[1]Individuals using medical products
[2]Individuals who are or are under treatment or have a history of Impaired Glucose Tolerance, mental disabilities, sleep disorder, hypertension, diabetes, fat metabolism or the other serious dysfunctions
[3]Individuals who used a drug to treat in the past 1 month (One-shot medicine of a headache, menstrual pain and a cold removes it.)
[4]Individuals who have a history of serious hepatopathy, kidney damage, heart disease, lung disease, or blood disease
[5]Individual who have digestive organ disease(disease of an appendix is removed)
[6]Individuals whose BMI is over 30 kg/m2
[7]Individuals who donated blood over 200mL in the past 1 month or over 400 mL in the past 3 months
[8]Individuals with serious anemia
[9]Individuals who are sensitive to test products or Individual with fear who causes severe allergy in a food and medical supplies
[10]Individuals who is pregnant or lactate
[11]Individuals who had a habit to ingest health-promoting foods, foods for specified health uses, health foods, or supplements of glycometabolism in the past 3 month or will ingest those foods during the test period
[12]Individuals judged inappropriate for the study by the principal
17
1st name | Masayuki |
Middle name | |
Last name | Yagi |
Faculty of Life and Medical Sciences, Doshisha University
Glycative Stress Research Center
610-0394
1-3 Tatara Miyakodani,Kyotanabe City, Kyoto
0774-65-6394
myagi@mail.doshisha.ac.jp
1st name | Masayuki |
Middle name | |
Last name | Yagi |
Faculty of Life and Medical Sciences, Doshisha University
Glycative Stress Research Center
610-0394
1-3 Tatara Miyakodani,Kyotanabe City, Kyoto
0774-65-6394
myagi@mail.doshisha.ac.jp
Doshisha University
Glycative Stress Research Center,Faculty of Life and Medical Sciences, Doshisha University
Self funding
Japanese Council for Science, Technology and Innovation (CSTI), Cross-ministerial Strategic Innovation Promotion Program
Doshisha University
Higashiiru Karasuma-dori Imadegawa Kamigyo-ku Kyoto
075-251-3158
ji-rinri@mail.doshisha.ac.jp
NO
2018 | Year | 09 | Month | 05 | Day |
https://www.toukastress.jp/webj/article/2020/GS20-32.pdf
Published
https://www.toukastress.jp/webj/article/2020/GS20-25.pdf
20
When the model foods A,B,C and E were ingested in high doses(H), the iAUC tended to be lower than that of the standard food. In particular,Delta Cmax and iAUC in test foodC were significantly decreased (p<0.05) and the effect was in a dose dependent manner. On the other hand, the model foodD did not have a suppressing effect on PPHG. As compared to the standard food, the complex foodF tended to lower Delta Cmax and iAUC, while the complex foodsG,H,and I significantly reduced Delta Cmax and iAUC (p<0.05).
2021 | Year | 05 | Month | 25 | Day |
The subjects were 20 healthy young men and women(8men,12women,23.3+-1.8years).
There were 20 subjects who met the following selection criteria. Men and women between the ages of 20 and 29 at the time of obtaining consent to participate in the study. Study participants were healthy persons without chronic illness.
None.
AUC,Cmax
Completed
2018 | Year | 08 | Month | 31 | Day |
2018 | Year | 08 | Month | 27 | Day |
2018 | Year | 09 | Month | 10 | Day |
2020 | Year | 03 | Month | 31 | Day |
[Interventions/Control_11]Take 200 g of white rice and 100 g of cabbage in 10 minutes
[Interventions/Control_12]Take 200 g of white rice, 150 g of dumpling, 15 g of ponzu sauce in 10 minutes.
2018 | Year | 09 | Month | 03 | Day |
2021 | Year | 05 | Month | 25 | Day |
Value
https://center6.umin.ac.jp/cgi-open-bin/ctr_e/ctr_view.cgi?recptno=R000038748
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