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| Name | Class |
|---|---|
| PepsiCo Global R&D | INDUSTRY |
| Applied Statistics and Consulting | INDUSTRY |
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The purpose of this study was to determine the impact of serving size and the addition of sugar on the glycemic response elicited by oatmeal compared to that elicited by cream of rice cereal.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| 30g oats | Other | Classic Quick Quaker Oats |
|
| 30g oats plus 9g sugar | Other | Classic Quick Quaker Oats |
|
| 40g oats | Other | Classic Quick Quaker Oats |
|
| 60g oats | Other | Classic Quick Quaker Oats |
|
| 22g cream of rice cereal | Other | Cream of Rice Cereal, B&G Foods, Inc. |
|
| 29g cream of rice cereal | Other | Cream of Rice Cereal, B&G Foods, Inc. |
|
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Classic Quaker Quick Oats | Other | Various doses of oats without or with sugar |
|
| Measure | Description | Time Frame |
|---|---|---|
| Incremental area under the blood glucose response curve | For 2 hours after consuming each test meal |
| Measure | Description | Time Frame |
|---|---|---|
| Peak rise of blood glucose | The highest concentration of blood glucose achieved after eating minus the fasting blood glucose. | During 2 hour period after consuming each test meal |
| Time to peak |
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Inclusion Criteria:
Exclusion Criteria:
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| Name | Affiliation | Role |
|---|---|---|
| Thomas MS Wolever, MD, PhD | Glycemic Index Laboratories, Inc | Principal Investigator |
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| Glycemic Index Laboratories, Inc. | Toronto | Ontario | M5C 2N8 | Canada |
| PubMed Identifier | Type | Citation | Retractions |
|---|---|---|---|
| 28531455 | Derived | Wolever TMS, van Klinken BJ, Spruill SE, Jenkins AL, Chu Y, Harkness L. Effect of serving size and addition of sugar on the glycemic response elicited by oatmeal: A randomized, cross-over study. Clin Nutr ESPEN. 2016 Dec;16:48-54. doi: 10.1016/j.clnesp.2016.07.003. Epub 2016 Sep 1. |
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| ID | Term |
|---|---|
| D003920 | Diabetes Mellitus |
| ID | Term |
|---|---|
| D044882 | Glucose Metabolism Disorders |
| D008659 | Metabolic Diseases |
| D009750 | Nutritional and Metabolic Diseases |
| D004700 | Endocrine System Diseases |
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| 33g cream of rice cereal |
| Other |
Cream of Rice Cereal, B&G Foods, Inc. |
|
| 44g cream of rice cereal | Other | Cream of Rice Cereal, B&G Foods, Inc. |
|
| Cream of Rice Cereal | Other | Various doses of cereal without sugar |
|
The time at which the peak rise of blood glucose occured.
| During 2 hour period after consuming each test meal |
| Mean rate of decline in blood glucose | The rate of change in blood glucose between consecutive time points (Tx and T(x+1)) was calculated as: Rx = (Gx G(x+1))/(Tx-T(x+1)), where G(x+1) and Gx were the glucose concentrations at times T(x+1) and Tx, respectively. The mean rate of decline in blood glucose (Mean RD) was calculated as the weighted average of all the Rx values from the time of the peak glucose concentration to 120 min, with the weight based on the length of the time interval. | During 2 hour period after consuming each test meal |
| Maximum rate of decline in blood glucose | The rate of change in blood glucose between consecutive time points (Tx and T(x+1)) was calculated as: Rx = (Gx G(x+1))/(Tx-T(x+1)), where G(x+1) and Gx were the glucose concentrations at times T(x+1) and Tx, respectively. . The maximum rate in blood glucose decline (Max RD) was calculated as the maximum of all the Rx values from the time of the peak glucose concentration to 120 min. | During 2 hour period after consuming each test meal |
| Time to baseline | The time for blood glucose to return to baseline was linearly interpolated between the first blood glucose concentration below fasting and the previous value; if blood glucose did not reach baseline, Bt was taken to be 120min. | During 2 hour period after consuming each test meal |