Sweet Corn for Glycemic Index
Recruiting in Palo Alto (17 mi)
+1 other location
Age: 18+
Sex: Any
Travel: May Be Covered
Time Reimbursement: Varies
Trial Phase: Academic
Recruiting
Sponsor: University of Florida
Disqualifiers: Diabetes, Metabolic syndrome, Pregnancy, others
No Placebo Group
Trial Summary
What is the purpose of this trial?Processing sweet corn may impact digestibility and, therefore, glycemic response following consumption. The primary aim of this study is to assess the glycemic index of various sweet corn products and varieties. An exploratory aim is to assess hunger/satiety scores following sweet corn intake.
Do I need to stop my current medications for the trial?
The trial information does not specify whether you need to stop taking your current medications. However, if you have a condition affecting blood glucose, you may not be eligible to participate.
What data supports the effectiveness of the treatment Corn Glycemic Index?
Research shows that a low glycemic index diet can help people with type 2 diabetes control their blood sugar levels better. This suggests that sweet corn, if it has a low glycemic index, might be effective in managing blood sugar.
12345Is sweet corn safe for human consumption based on existing glycemic index studies?
The studies reviewed focus on the glycemic index of various foods, including maize porridges, but do not provide specific safety data for sweet corn or related treatments. However, these studies generally involve healthy human volunteers consuming these foods without reported safety issues, suggesting they are generally safe for human consumption.
678910How does the treatment 'Sweet Corn for Glycemic Index' differ from other treatments for managing blood sugar levels?
The treatment 'Sweet Corn for Glycemic Index' is unique because it focuses on using sweet corn, a specific food, to manage blood sugar levels by potentially offering a lower glycemic index compared to other carbohydrate sources. This approach is different from standard treatments that often involve medications or general dietary guidelines, as it targets the glycemic response through a specific food choice.
67111213Eligibility Criteria
This trial is for individuals interested in understanding how their body processes sweet corn and its impact on blood sugar levels. Specific eligibility criteria are not provided, so it's best to contact the study organizers for details.Inclusion Criteria
I am willing to give 7 fingerstick blood samples during each 2-hour session.
Able to provide written consent in English
Willing to consume around 250 to 350 g of sweet corn in 10 to 15 minutes (3 mornings)
+1 more
Exclusion Criteria
Currently pregnant
I have a condition like diabetes or PCOS affecting my blood sugar.
My fasting blood sugar level is above 100 mg/dL.
Trial Timeline
Screening
Participants are screened for eligibility to participate in the trial
1-2 weeks
Treatment
Participants consume either a glucose tolerance drink or sweet corn to assess glycemic index and hunger/satiety scores
5 weeks
Follow-up
Participants are monitored for safety and effectiveness after treatment
4 weeks
Participant Groups
The study is testing how different types of processed sweet corn affect blood sugar by comparing them with a glucose tolerance drink. It also looks at feelings of hunger or fullness after eating sweet corn.
2Treatment groups
Experimental Treatment
Active Control
Group I: Sweet cornExperimental Treatment1 Intervention
Sweet corn providing 50 g of available carbohydrate
Group II: Glucose Tolerance DrinkActive Control1 Intervention
50 g glucose beverage
Find a Clinic Near You
Research Locations NearbySelect from list below to view details:
University of FloridaGainesville, FL
Food Science and Human Nutrition BuildingGainesville, FL
Loading ...
Who Is Running the Clinical Trial?
University of FloridaLead Sponsor
References
Decrease in Glycemic Index Associated with Improved Glycemic Control among Latinos with Type 2 Diabetes. [2022]Glycemic index and glycemic load are used to facilitate glucose control among adults with type 2 diabetes, with a low glycemic index diet associated with improved glycemic control.
IMPACT OF MULTIDISCIPLINARY PROCESS IMPROVEMENT INTERVENTIONS ON GLUCOMETRICS IN A NONCRITICALLY ILL SETTING. [2021]Objective: This study aimed to assess the impact of multidisciplinary process improvement interventions on glycemic control in the inpatient setting of an urban community hospital, utilizing the daily simple average as the primary glucometric measure. Methods: From 2010-2014, five process of care interventions were implemented in the noncritical care inpatient units of the study hospital. Interventions included education of medical staff, implementation of hyperglycemia and hypoglycemia protocols, computerized insulin order entry, and coordination of meal tray delivery with finger stick and insulin administration. Unpaired t tests compared pre- and postintervention process measures. Simple average daily glucose measure was the primary glucometric outcome. Secondary outcome measures included frequency of hyperglycemia and hypoglycemia. Glucose outcomes were compared with an in-network hospital that did not implement the respective interventions. Results: A total of 180,431 glucose measurements were reported from 4,705 and 4,238 patients from the intervention and comparison hospitals, respectively. The time between bolus-insulin administration and breakfast tray delivery was significantly reduced by 81.7 minutes (P<.00005). The use of sliding scale insulin was sustainably reduced. Average daily glucose was reduced at both hospitals, and overall rates of hypoglycemia were low. Conclusion: A multidisciplinary approach at an urban community hospital with limited resources was effective in improving and sustaining processes of care for improved glycemic control in the noncritical care, inpatient setting. Abbreviations: IQR = interquartile range; JMC = Jacobi Medical Center; NCBH = North Central Bronx Hospital.
High and low glycemic index mixed meals and blood glucose in youth with type 2 diabetes or impaired glucose tolerance. [2021]This cross-over pilot study tested blood glucose response to low and high glycemic index meals in 12 obese youth with type 2 diabetes or impaired glucose tolerance. Participants demonstrated significantly lower mean daytime blood glucose and a trend toward lower variability, suggesting a clinically relevant impact of reducing glycemic index.
Patient-level glucose reporting: averages, episodes, or something in between? [2021]The article by Van Herpe and colleagues in the previous issue of Critical Care describes the glycemic penalty index (GPI), which weights both hyperglycemic and hypoglycemic blood glucose measurements commensurate to their clinically significant difference from target. Although certain adverse consequences result from isolated severe hyperglycemic episodes, several specific outcomes depend upon overall hyperglycemia. In contrast, although mortality has been related epidemiologically to overall low blood glucose, specific negative outcomes may depend upon isolated episodes. Capturing both hypoglycemia and hyperglycemia in a single index will be shown to be useful if the GPI enables us to better define insulin strategies, outcomes, and targets.
Evaluation of Glycemic Index Education in People Living with Type 2 Diabetes: Participant Satisfaction, Knowledge Uptake, and Application. [2021]The glycemic index (GI) has been included in the Canadian clinical practice guidelines for type 2 diabetes (T2D) management since 2003, and even longer in other parts of the world (e.g., Australia). Despite this, dietitians have reported that GI is "too difficult for patients to understand and apply." They have called for diverse GI-utility data and evidence-informed education materials. To address these concerns, we developed and evaluated a GI education workshop and supporting materials, using the Kirkpatrick Model, for a T2D population. Participants (n = 29) with T2D attended a dietitian-facilitated workshop and received education materials. A mixed-form questionnaire (GIQ) and 3-day-diet-record were used to capture patient demographics, satisfaction, knowledge, and application, prior to and immediately after the workshop, 1-week, and 4-weeks post-education. Dietary GI was significantly lower at 1 and 4 weeks post-education (mean ± SEM; both 54 ± 1), compared to pre-education (58 ± 1; p ≤ 0.001). Participants (28/29) were satisfied with the intervention. The GI knowledge score was significantly higher post-education at baseline (83.5 ± 3.4%; p ≤ 0.001), week one (87.5 ± 2.6%; p = 0.035), and week four (87.6 ± 3.8%; p = 0.011) when compared to pre-education (53.6 ± 5.1%). A significant reduction in dietary GI was achieved by participants living with T2D, after completing the workshop, and they were able to acquire and apply GI knowledge in a relatively short period.
Glycemic responses to maize flour stiff porridges prepared using local recipes in Malawi. [2020]Glycemic index is defined as the incremental area under the blood glucose response curve of a 50 g carbohydrate portion of a test food expressed as a percent of the response to the same amount of carbohydrate from a standard food taken by the same subject. This study investigated glycemic index of maize stiff porridges consumed as staple food in Malawi and a large majority of other countries in sub-Saharan Africa to identify areas for improvement in consumer diets. Stiff porridges were prepared using flour from whole maize, maize grits, and fermented maize grits. The porridges were served to 11 healthy volunteers for 3 weeks, with two serving sessions a week. Glucose was served as a reference food during weekly serving sessions. Results from descriptive analysis revealed that glycemic responses varied across subjects and porridge types. Porridge prepared from fermented maize grits had moderate glycemic index of 65.49 and was comparable in nutrient composition and sensory characteristics with the other test porridges. Glycemic indices of the porridges prepared from whole maize flour and grits were high at 94.06 and 109.64, respectively, attributed to the effect of traditional maize flour processing, preparation, and cooking methods used. The study also calculated glyaemic load of the porridges and drew recommendations to inform diet planning and modifications for healthy and diabetic individuals.
International tables of glycemic index. [2022]The glycemic index (GI) is a ranking of foods based on their glycemic effect compared with a standard food. It has been used to classify carbohydrate foods for various applications, including diabetes, sports, and appetite research. The purpose of these tables is to bring together all of the published data on the GIs of individual foods for the convenience of users. In total, there are almost 600 separate entries, including values for most common Western foods, many indigenous foods, and pure sugar solutions. The tables show the GI according to both the glucose and white bread (the original reference food) standard, the type and number of subjects tested, and the source of the data. For many foods there were two or more published values, so the mean +/- SEM was calculated and is shown together with the original data. These tables reduce unnecessary repetition in the testing of individual foods and facilitate wider application of the GI approach.
Methodology for adding glycemic index and glycemic load values to 24-hour dietary recall database. [2018]We describe a method of adding the glycemic index (GI) and glycemic load (GL) values to the nutrient database of the 24-hour dietary recall interview (24HR), a widely used dietary assessment. We also calculated daily GI and GL values from the 24HR.
Health Canada's evaluation of the use of glycemic index claims on food labels. [2023]The glycemic index (GI) is a system that ranks foods according to the blood glucose-increasing potential of servings of foods that provide the same amount of available carbohydrate. The GI was originally developed as a tool for carbohydrate exchange in the dietary management of glycemia in persons with diabetes, and studies have generally supported modest benefits of low-GI diets in this population. Despite inconsistent results for the utility of the GI in the nondiabetic population, there is some interest in its universal application on food labels to assist consumers in making food choices that would help them meet their dietary goals. The objective of this review was to evaluate the usefulness of including the GI values of foods as part of the information on food labels in Canada. Health Canada's assessment identified 3 areas of concern with respect to GI labeling: 1) the GI measure has poor accuracy and precision for labeling purposes; 2) as a ratio, the GI does not vary in response to the amount of food consumed and the partial replacement of available carbohydrates with unavailable carbohydrates, whereas the glycemic response does; and 3) an unintended focus on the GI for food selection could lead to food choices that are inconsistent with national dietary guidelines. Hence, Health Canada's current opinion is that the inclusion of the GI value on the label of eligible food products would be misleading and would not add value to nutrition labeling and dietary guidelines in assisting consumers to make healthier food choices.
Glycaemic index of South African foods determined in rural blacks--a population at low risk of diabetes. [2022]Published values on glycaemic indices of foods are based on studies made on subjects in diabetes-prone populations. Values have therefore been determined in South African black rural adolescents--a population at very low risk to the disease. While the profile of responses evoked by common foodstuffs on blood glucose levels was similar in blacks to that reported for white subjects, mean levels in blacks were 1 mmol/l or more lower. The glycaemic indices of legumes, particularly that of gram dal, were much lower than those for cereal products, vegetables and fruit.
Redefining the glycemic index for dietary management of postprandial glycemia. [2018]The glycemic index (GI) is a component-referenced index, defined as the effect on blood glucose of glycemic carbohydrate in a food as a percentage of the effect of an equal amount of glucose. GI is not suitable for dietary management of postprandial glycemia because it refers to glycemic carbohydrate, not to food, it is static, i.e., unresponsive to intake, and it is relative in that it can be used appropriately only for equicarbohydrate comparisons. Food values for dietary management, in contrast, must be food-based, intake responsive and sensitive to variations in composition typical of diets. The limitations of GI could be overcome by expanding its definition beyond glycemic carbohydrate, to foods. GI could then be used as a food-referenced index, expressed as glycemic glucose equivalents (GGE)/100 g food, and extrapolated to GGE per common standard measure (CSM) as a value for the glycemic load exerted by familiar food quantities. GI(food) and GGE/CSM would then be expressed as are nutrients in food composition databases, would lie on the same quantity-dependent continuum and could be used with nutrient information to provide a more complete nutritional profile of a food than is provided by nutrients alone. GI would then be a practical adjunct to food composition data, which was its intended role.
Starch composition, antioxidant potential, and glycemic indices of various varieties of Triticum aesitivum L. and Zea mays L. available in Pakistan. [2020]Many varieties of Triticum aesitivum L. (Bread wheat) and Zea maize L. (maize) have been developed in Pakistan, which are randomly consumed by normal individuals and diabetic patients. In this study, 17 wheat and 9 maize varieties were tested for starch composition, glycemic index, radical scavenging activities, and lipid profile. Among various wheat samples, KPK15 was observed to have highest 2,2-diphenyl-1picrylhydrazyl radical scavenging activity, while CZP132011 was highest radical scavenger among various maize samples. Glycemic index of wheat varieties varied between 62.83 ± 2.19 and 70.70 ± 2.82 in Hashim10 and Insaf, respectively, while for maize it ranged between 56.45 ± 1.95 in Sarhad white and 70.76 ± 4.40 in CHT1W. In most of the varieties, a linear correlation was observed between glycemic index and amylose contents. The data show that KPK15 and Saleem 2000 are the best wheat varieties while Sarhad white is the best among maize samples to be consumed by normal individuals and diabetic patients. PRACTICAL APPLICATIONS: Wheat and maize are the most widely used cereal crops being consumed randomly both by normal individuals and diabetic patients. Diabetes is characterized by hyperglycemia, hyperlipidemia, and high oxidative stress. Diet and nutrition play an important role in the development and control of diabetes. In this research, we attempted to find out the best wheat and maize varieties for diabetic patients from locally grown genotypes.
[The glycemic index of some foods common in Mexico]. [2016]To investigate the increase of glycemia due to the ingestion of usual food in Mexico, portions with 50 g of carbohydrate form white corn tortilla, yellow corn tortilla, spaghetti, rice, potatoes, beans brown and black, nopal (prickle pear cactus) and peanuts, compared with white bread, were given to 21 healthy and 27 non-insulin-dependent diabetic subjects. Serum glucose and insulin were measured every 30 min for 180 min long. Glycemic index was obtained as: (area under curve of glucose with test food/area under curve of glucose with white bread) X 100. A corrected index was calculated subtracting the area corresponding to initial values. Insulin index was obtained similarly. Each sample was studied 14-18 times. Glycemic and insulin indexes of white and yellow corn tortilla, spaghetti, rice and potatoes were not different from bread (P greater than 0.05). Corrected glycemic indexes of brown beans (54 +/- 15, +/- SE) and black beans (43 +/- 17) were low (p less than 0.05), as well as corrected insulin indexes (69 +/- 11 and 64 +/- 10 respectively, (P less than 0.02). Peanuts had low glycemic (33 +/- 17, P less than 0.01), but normal insulin index. Nopal had very low glycemic and insulin indexes (10 +/- 17 and 10 +/- 16, P less than 0.0001). These data might be useful in prescribing diets for diabetic subjects.