Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Glycaemic responses to fruit smoothies may depend on the food matrix (e.g., degree of processing and physical structure), ingestion rate, dose ingested and fibre content. Furthermore, the method of sampling could alter inferences. The aim of this project is to characterise how these factors affect the glycaemic response to a commercially available fruit smoothie. Participants will ingest 7 different test drinks in a randomised, crossover design with fingerstick capillary blood sampling alongside continuous glucose monitors. Test drinks will include a glucose reference (CONTROL), the commercial product matched for carbohydrate to CONTROL (PRODUCT), equivalent carbohydrate ingested as whole fruits (WHOLE), equivalent carbohydrate ingested as blended fruits (WHOLE), equivalent carbohydrate as the commercial product ingested slowly (SLOW), equivalent carbohydrate as the commercial product ingested with additional fibre (FIBRE), and the commercial product ingested in a dose typically bought (DOSE). These data will provide insight into how the food matrix and different patterns of ingestion can alter the glycaemic response to a fruit smoothie, and how the measurement method may alter interpretations.
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Control | Active Comparator | 50 g glucose (55 g dextrose powder accounting for hydration) plus 417 mL water |
|
| Product | Experimental | 417 mL of commercially available "Mango & Passion fruit" fruit smoothie providing 50 g carbohydrate |
|
| Whole | Experimental | Apples (51%), Mango (16%), Banana (16%), Orange (12%), Passionfruit (3%), Peach (2%), Lime (0.4%; recipe matched to PRODUCT) eaten as whole fruit with added water as needed to match volume. |
|
| Blend | Experimental | Apples (51%), Mango (16%), Banana (16%), Orange (12%), Passionfruit (3%), Peach (2%), Lime (0.4%; recipe matched to PRODUCT) eaten as blended fruit with added water as needed to match volume. |
|
| Slow | Experimental | 417 mL of commercially available "Mango and Passionfruit" fruit smoothie providing 50 g carbohydrate ingested slowly over 25-35 mins. |
|
| Fibre |
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Food | Other | Fruit ingested in whole form or as either commercially available, or home-made smoothies |
|
| Measure | Description | Time Frame |
|---|---|---|
| Glycaemic index of product with capillary vs CGM | The difference in glycaemic index [2-hour incremental area under the curve (mmol/L-1x120 min) for PRODUCT relative to CONTROL expressed as a percentage] in capillary blood samples versus continuous glucose monitors. | 120 min |
| Measure | Description | Time Frame |
|---|---|---|
| Glycaemic index of all conditions with capillary vs CGM | The difference in glycaemic index [2-hour incremental area under the curve (mmol/L-1x120 min) for all other conditions (WHOLE, BLEND, SLOW, FIBRE, DOSE) relative to CONTROL expressed as a percentage] in capillary blood samples versus continuous glucose monitors. | 120 min |
| Measure | Description | Time Frame |
|---|---|---|
| Condition-by-sampling interaction | The effect of condition-by-blood sampling (capillary vs continuous glucose monitor) interaction for the 2-hour incremental area under the curve for all conditions. | 120 min |
| GI of products in capillary samples |
Inclusion Criteria:
Exclusion Criteria:
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| Department for Health, University of Bath | Bath | BA2 7AY | United Kingdom |
| PubMed Identifier | Type | Citation | Retractions |
|---|---|---|---|
| 38492022 | Background | Gonzalez JT. Are all sugars equal? Role of the food source in physiological responses to sugars with an emphasis on fruit and fruit juice. Eur J Nutr. 2024 Aug;63(5):1435-1451. doi: 10.1007/s00394-024-03365-3. Epub 2024 Mar 16. | |
| 40021059 | Derived | Hutchins KM, Betts JA, Thompson D, Hengist A, Gonzalez JT. Continuous glucose monitor overestimates glycemia, with the magnitude of bias varying by postprandial test and individual - a randomized crossover trial. Am J Clin Nutr. 2025 May;121(5):1025-1034. doi: 10.1016/j.ajcnut.2025.02.024. Epub 2025 Feb 26. |
Not provided
Not provided
De-identified data will be made available open access on the University of Bath Research Data Archive (RDA) at the point of publication in a peer-reviewed journal.
These will become available at the point of publication permanently.
Not provided
Not provided
| ID | Term |
|---|---|
| D005502 | Food |
| ID | Term |
|---|---|
| D000066888 | Diet, Food, and Nutrition |
| D010829 | Physiological Phenomena |
| D019602 | Food and Beverages |
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
| Experimental |
417 mL of commercially available "Mango and Passionfruit" fruit smoothie providing 50 g carbohydrate with 6 g of added inulin. |
|
| Dose | Experimental | 250 mL of commercially available "Mango and Passionfruit" fruit smoothie providing 30 g carbohydrate. |
|
Comparisons between conditions for the 2-hour incremental area under the curve relative to CONTROL using capillary blood glucose.
| 120 min |
| GI of products in continuous glucose monitors | Comparisons between conditions for the 2-hour incremental area under the curve relative to CONTROL using continuous glucose monitors. | 120 min |
| Peak glucose capillary vs CGM | The condition-by-blood sampling interaction for the postprandial peak glucose concentrations (mmol/L) | 120 min |
| Time to peak glucose capillary vs CGM | The condition-by-blood sampling interaction for the time to peak glucose concentrations (min) | 120 min |