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NCT Number: NCT06763562

Food Orders on Blood Glucose and Fuel Use At Rest

Consuming a carbohydrate-rich food as the final food in a meal, as compared to the first food in a meal, has been shown to reduce blood glucose levels after eating in both diabetes patients and in healthy controls. However, gaps remain in the literature in this area of research, and currently little is known about how substrate (fuel) use is impacted by altering food order. In addition, most studies to date have used a mix of meat and plant foods, while little research has focused exclusively on vegetarian foods. This randomized experiment will examine how altering the order of foods eaten in a vegetarian meal impacts blood glucose and fuel utilization at rest.

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Key information

Conditions

Glucose Metabolism Disorders Fat Burn Hunger Metabolic Diseases Nutritional and Metabolic Diseases

Age range

18 year–70 year

Sex eligibility

All sexes

Study type

Interventional

Phase

Not applicable

Primary location

Old Dominion University Human Performance Laboratory

Norfolk, Virginia, 23529, United States

Location status: Recruiting

Location contact

Patrick Wilson, PhD

CONTACT

[email protected]

Who can participate

Healthy volunteers accepted: Yes

Only the study team can determine whether someone qualifies for participation.

Inclusion criteria

  • 18-70 years old
  • Free from any allergy or condition that precluding consumption of edamame, butter, and rice
  • Not currently pregnant
  • Free of any medical conditions requiring the use of insulin
  • Have no history of bariatric surgery
  • Have no implanted electrical devices such as a pacemaker

Exclusion criteria

  • Younger than 18 and older than 70 years old
  • Having an allergy or condition that precludes consumption of edamame, butter, and rice
  • Currently pregnant
  • Any medical conditions requiring the use of insulin
  • A history of bariatric surgery
  • Having an implanted electrical device such as a pacemaker

Treatment and study plan

Carbohydrate-first meal

Other

Rice eaten first (150 grams), followed by edamame (150 grams) and butter (10 grams)

Carbohydrate-last meal

Other

Edamame (150 grams) and butter (10 grams) eaten first, followed by rice (150 grams)

Primary outcomes

  1. Respiratory exchange ratio

    Time frame: 90 minutes (baseline/premeal and at 30, 60, and 90 minutes postmeal)

    Ratio of carbon dioxide production and oxygen consumption for determination of fuel use

Secondary outcomes

  1. Fat use

    Time frame: 90 minutes (baseline/premeal and at 30, 60, and 90 minutes postmeal)

    Fat utilization will be estimated from respiratory gas exchange

  2. Carbohydrate use

    Time frame: 90 minutes (baseline/premeal and at 30, 60, and 90 minutes postmeal)

    Carbohydrate utilization will be estimated from respiratory gas exchange

  3. Blood glucose

    Time frame: 90 minutes (baseline/premeal and 30, 60, and 90 minutes postmeal)

    Blood glucose will be measured with fingerstick samples and a portable glucometer

  4. Hunger-satiety perceptions

    Time frame: 90 minutes (baseline/premeal and 30, 60, and 90 minutes postmeal)

    Hunger, appetite, satiety, and fullness on a 0-10 Likert scale

Study contacts

Contact information is provided by the study sponsor or research team.

Patrick Wilson, PhD

CONTACT

[email protected]

757-683-4783

Sponsors and collaborators

Lead sponsor

Old Dominion University

Other

Registry information

Official study title

The Impact of Different Food Orders on Blood Glucose and Fuel Use At Rest

Important dates

Study start
2025
Primary completion
2026
Study completion
2026
First posted
Jan 8, 2025
Registry last updated
Feb 19, 2025

OpenTrials presents study information sourced from ClinicalTrials.gov. The official registry record should be consulted for the latest information.

View the official ClinicalTrials.gov record (opens in a new tab)

This listing is for discovery and informational purposes only. It is not medical advice, does not guarantee that a study is recruiting, and does not determine eligibility. Contact the study team and a qualified healthcare professional when considering participation.

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