The Impact of Different Food Orders on Blood Glucose and Fuel Use At Rest
Old Dominion University
Summary
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.
Eligibility
- Age range
- 18–70 years
- Sex
- All
- Healthy volunteers
- Yes
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 impla…
Interventions
- OtherCarbohydrate-first meal
Rice eaten first (150 grams), followed by edamame (150 grams) and butter (10 grams)
- OtherCarbohydrate-last meal
Edamame (150 grams) and butter (10 grams) eaten first, followed by rice (150 grams)
Location
- Old Dominion University Human Performance LaboratoryNorfolk, Virginia