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There is well documented evidence that ingesting dietary carbohydrate in large amounts tends to increase postprandial glucose. In healthy populations, this is not necessarily a problem, but continuous exposure to high levels of glucose-hyperglycemia-is a defining characteristic and risk factor for type 2 diabetes mellitus. Consuming a carbohydrate-rich food as the final food in a meal sequence has been shown to significantly reduce postprandial glucose excursions in both diabetes patients and in healthy controls. The exact mechanisms behind this phenomenon are not well understood, but one proposed course is simply that the vegetable and protein already being digested slows the rate of glucose rise.
Despite the findings, little-to-no research has examined how manipulating the order of foods in a meal impacts subsequent exercise responses. In this experimental crossover study, each participant will undergo two acute feeding conditions (carbohydrate-rich foods first vs. last in a meal), which will be followed by exercise 60 minutes later. We will observe the effects of meal order on postprandial glucose, substrate/fuel utilization, and subjective perceptions at rest and during 30 minutes of exercise.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Carbohydrate-first meal | Experimental |
| |
| Carbohydrate-last meal | Experimental |
|
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Carbohydrate-first meal | Other | Rice (150 grams) eaten first, followed by broccoli (150 grams) and chicken (100 grams) |
|
| Measure | Description | Time Frame |
|---|---|---|
| Postprandial glucose | Blood glucose will be measured with fingerstick samples and a portable glucometer | 2 hours (premeal and 30, 60, 90, and 120 minutes after eating) |
| Measure | Description | Time Frame |
|---|---|---|
| Carbohydrate use | Carbohydrate utilization will be estimated from respiratory gas exchange | 100 minutes (premeal and continuously for 90 minutes after eating) |
| Fat use | fat utilization will be estimated from respiratory gas exchange |
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Inclusion Criteria:
Exclusion Criteria:
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| Name | Affiliation | Role |
|---|---|---|
| Patrick Wilson | Old Dominion University | Principal Investigator |
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| ODU Human Performance Laboratory | Norfolk | Virginia | 23529 | United States |
De-identified IPD will be shared upon reasonable request. Requests should be made to the corresponding author.
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The data will be made available upon the study's publication and will remain available for at least 5 years
Researchers with a justified reason for wanting access to the data
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| ID | Term |
|---|---|
| D044882 | Glucose Metabolism Disorders |
| D009043 | Motor Activity |
| ID | Term |
|---|---|
| D008659 | Metabolic Diseases |
| D009750 | Nutritional and Metabolic Diseases |
| D001519 | Behavior |
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| Carbohydrate-last meal | Other | Broccoli (150 grams) and chicken (100 grams) eaten first, followed by rice (150 grams) |
|
| 100 minutes (premeal and continuously for 90 minutes after eating) |
| Hunger-satiety perceptions | Hunger, appetite, satiety, and fullness on a 0-10 Likert scale | 2 hours (Premeal and at 15, 30, 45, 60, 68, 78, 88, 120 minutes after eating) |
| Rating of perceived exertion | Rating of effort during 30-minute exercise bout | 30 minutes (at 8, 18, 28 minutes of exercise) |