Not provided
| ID | Type | Description | Link |
|---|---|---|---|
| McCormick Science Institute | Other Grant/Funding Number | McCormick Science Institute |
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
| Name | Class |
|---|---|
| McCormick Science Institute | INDUSTRY |
Not provided
Not provided
Not provided
Not provided
The purpose of this study is to determine whether continuous glucose monitoring is sensitive to quantifying the glucose response related to consumption of a starchy vegetable (potato) in combination with or separate from consumption of herbs and spices at the same meal.
This is a pilot study which will enroll a maximum of 10 participants. There will be 3 different food entree preparations that participants will consume (1 entree per day within the 10 day period). The order in which participants eat the different entrees will be randomized. The 3 different food entree preparations are as follows: 1) prepared potato entree with no herbs and spices, 2) prepared potato entree paired with herbs and spices, 3) prepared potato entree with herbs and spices consumed at a subsequent meal.
Following enrollment, participants will be randomized to the order of entree preparation types and provided all of the entrees with the instructions for food preparation and order of consumption noted when they arrive at the scheduled study visit. The entrees will be standardized for caloric content, composition, and preparation method. Post-consumption glucose responses will be recorded by continuous glucose monitors, which will be provided to participants at the first study visit.
Not provided
Not provided
Not provided
Not provided
| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Potato entree with no herbs or spices | Sham Comparator | consumption of a standardized potato entree, matched for macronutrient, calorie and preparation method across arms |
|
| Potato entree with herbs or spices | Experimental | consumption of a standardized potato entree including a mix of five herbs and spices at a fixed amount, matched for macronutrient, calorie and preparation method across arms |
|
| Potato entree with no herbs or spices, with herbs and spices mix at a subsequent meal | Sham Comparator | consumption of a standardized potato entree, matched for macronutrient, calorie and preparation method across arms - with a provision including a mix of five herbs and spices at a fixed amount to be consumed at a subsequent meal within the same day (>2 hours following the potato entree consumption) |
|
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Mix of five herbs and spices | Other | Herb and spice blend of dried oregano, basil, rosemary, garlic powder and onion powder |
|
| Measure | Description | Time Frame |
|---|---|---|
| Post-prandial glucose response | Glucose response will be measured using continuous glucose monitors. These devices will capture changes in glucose response from the start of the meal to about 2 hours postprandial. | 0, 1, and 2 hours post-meal, as well as 24 hour continuous |
| Measure | Description | Time Frame |
|---|---|---|
| Acceptance assessment | Feedback surveys to assess meal items likeability/acceptability, adherence and feasibility ('1-5' point scale, with '3' being 'neutral' and '5' indicating the participants 'strongly agree' with regarding the likeability and acceptability of the food item) in preparation for a full trial. | 0-10 days |
Not provided
Inclusion Criteria:
Exclusion Criteria:
Not provided
Not provided
Not provided
Not provided
Not provided
Not provided
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| University of Alabama at Birmingham | Birmingham | Alabama | 35294 | United States |
Individual de-identified participant data will be shared or made publicly available for any publication of findings.
Not provided
Following publication of results
Public repository
Not provided
Not provided
| ID | Term |
|---|---|
| D017365 | Spices |
| ID | Term |
|---|---|
| D003212 | Condiments |
| D005502 | Food |
| D000066888 | Diet, Food, and Nutrition |
| D010829 | Physiological Phenomena |
Not provided
Not provided
Participants will serve as their own controls in this study. They will be randomized to the order they receive the prepared entrees. Post-prandial glucose responses will be compared across the three entree types.
Not provided
Not provided
Not provided
| Potato entree | Other | A potato entree with a fixed macronutrient and calorie content, and standardized preparation method to evoke a post-prandial glucose response |
|
| D019602 |
| Food and Beverages |