RecruitingACTRN12616000164493

The effect of meal timing on postprandial glucose in healthy volunteers

Sponsor

Dr Maxine Bonham

Enrollment

12 participants

Start Date

Jul 29, 2015

Study Type

Interventional

Conditions

postprandial glucose Type 2 Diabetes

Summary

There is some evidence to suggest that the timing of a meal intake directly impacts postprandial insulin and glucose responses with meals consumed later during the day being more metabolically detrimental that the same meals consumed during the day. This information is particularly pertinent to the 16% of people employed in shift-work professions in Australia who have little choice but to eat during the late evening and overnight. The purpose of this study, therefore, is twofold. We propose to compare postprandial glucose and insulin responses following 1) an oral glucose tolerance test (OGTT) in the morning and in the evening followed by 2) a meal low in GI (glycaemic index) in the morning and the evening in healthy adults. These studies will enable us to confirm differences in metabolic functioning after eating at different times during the day using a standard test (OGTT) and then whether provision of a meal (low GI), thought to reduce postprandial insulin and glucose , will improve the unavoidable consequences of of eating at night on postprandial insulin and glucose.

Eligibility

Sex: Both males and femalesMin Age: 18 YearssMax Age: 50 Yearss

Plain Language Summary

Simplified for easier understanding

This study looks at whether eating the same meal at night raises your blood sugar more than eating it during the day. Researchers will give participants a standard glucose drink and then a low-GI meal at different times of day and measure the blood sugar response each time. This is especially relevant to shift workers who have to eat at night. All participants are healthy, non-shift working adults. You may be eligible if: - You are between 18 and 50 years old - You are healthy with no diagnosis of diabetes - You do not currently do shift work or night work - You have regular sleeping patterns - Your BMI is between 18.5 and 30 You may NOT be eligible if: - You currently do shift work or night work - You are over 50 years old - You have been diagnosed with type 2 diabetes or take blood sugar medication - You take cholesterol-lowering medication - You have impaired fasting blood glucose Talk to your doctor about whether this trial might be right for you.

This summary was AI-generated to explain the trial in plain language. It is not medical advice. Always discuss eligibility with your doctor before enrolling in a clinical trial.

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Interventions

Part one – OGTT After a ten hour fast participants will report to the BASE facility at either 0730h (morning) or 1930h (evening). Anthropometric measures (height, weight, blood pressure, waist circumference and blood pressure) will be obtained by a researcher and two blood samples for fasting glucose (finger prick) will be taken at time -15 mins and time 0 mins. A glucose solution made from pure glucose powder (75g in 400 ml water) will be provided at 0800h or 2000 hrs and participants asked to consume this within five minutes. Blood sampling (finger prick) for glucose assessment will be collected at the following time points over a two hour period (15, 30, 45, 60, 90, 120 mins). Washout between study days is a minimum of three days. Part two – Low GI meal Part two replicates part one except an Intravenous cannula will be inserted by an experienced nurse or phlebotomist thirty minutes before the start of the trial. One baseline blood sample will be taken at time 0 mins followed by a low GI meal at 0800h or 2000h which participants will be asked to consume within 15 minutes. Blood sampling will be collected at 15, 30, 45, 60, 9, 120 and 180 mins for glucose and insulin. Participants are able to opt in to a third time point where they will consume the same GI meal at midnight. The washout period between each of the meal occasions is a minimum of three days. The low glycaemic index meal is a vegetarian pasta dish which consists of of 3.28MJ, with 47% Energy (E) from carbohydrate, 40%E from fat and 11%E from protein.