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Glycemic index is commonly used as a method to determine the effect of a food to blood glucose. Despite its carbohydrate and fat content, instant noodle is very popular in Asia, including Indonesia. Based on the serving method, there are instant noodle without and with soup. Studies have shown that water content of a meal may influence glycemic response of the meal and thus have an effect on the result of GI measurement. However none specifically studied instant noodles nor the additional water content as soup (not incorporated in the food matrix). Therefore, this study aims to determine whether the serving method of instant noodle (with and without soup) may influence the glycemic response and glycemic index value of the meal.
Glycemic index methods are performed according to Food and Agricultural Organization/WHO recommendations.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Instant noodle without soup | Experimental | Instant noodle with 50 gram available carbohydrate per serving; cooked with 500 ml of water for 6 minutes and drained |
|
| Instant noodle with soup | Experimental | Instant noodle with 50 gram available carbohydrate per serving; cooked with 500 ml of water for 6 minutes, drained, and given additional 250 ml of water as soup |
|
| Glucose reference | Experimental | 250 ml glucose solution with 50 gram available carbohydrate per serving, used as reference |
|
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Instant noodle without soup | Other | First, fasting blood glucose was measured. Then, subjects consumed the sample (instant noodle without soup) and blood sugar level were measured at 0', 15', 30', 45', 60', 90', and 120' |
| Measure | Description | Time Frame |
|---|---|---|
| Changes in 2-h postprandial blood glucose level | blood glucose level will be measured in several time points (12-h fasting, 0 min, 15 min, 30 min, 45 min, 60 min, 90 min, and 120 min after sample consumption) | through study completion, an average of 1 month |
| Measure | Description | Time Frame |
|---|---|---|
| Incremental area under the curve (IAUC) of postprandial blood glucose level | through study completion, an average of 1 month |
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Inclusion Criteria:
Exclusion Criteria:
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| Name | Affiliation | Role |
|---|---|---|
| Vanessa Yolanda, Ssi | Nutrifood Research Center | Principal Investigator |
| Lina Antono, MSc | Nutrifood Research Center | Principal Investigator |
| Astri Kurniati, MAppSc | Nutrifood Research Center | Study Chair |
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| PubMed Identifier | Type | Citation | Retractions |
|---|---|---|---|
| 9743703 | Background | Carbohydrates in human nutrition. Report of a Joint FAO/WHO Expert Consultation. FAO Food Nutr Pap. 1998;66:1-140. No abstract available. | |
| Result | Young KWH, Wolever TMS. Effect of volume and type of beverage consumed with a standard test meal on postprandial blood glucose responses. Nutrition Research 18(11): 1857-1863, 1998 | ||
| 2759361 |
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| Instant noodle with soup | Other | First, fasting blood glucose was measured. Then, subjects consumed the sample (instant noodle with soup) and blood sugar level were measured at 0', 15', 30', 45', 60', 90', and 120' |
|
| Glucose reference | Other | First, fasting blood glucose was measured. Then, subjects consumed the glucose reference and blood sugar level were measured at 0', 15', 30', 45', 60', 90', and 120' |
|
| Result |
| Torsdottir I, Andersson H. Effect on the postprandial glycaemic level of the addition of water to a meal ingested by healthy subjects and type 2 (non-insulin-dependent) diabetic patients. Diabetologia. 1989 Apr;32(4):231-5. doi: 10.1007/BF00285289. |
| 2203255 | Result | Gregersen S, Rasmussen O, Winther E, Hermansen K. Water volume and consumption time: influence on the glycemic and insulinemic responses in non-insulin-dependent diabetic subjects. Am J Clin Nutr. 1990 Sep;52(3):515-8. doi: 10.1093/ajcn/52.3.515. |