Acute Avocado Consumption on Postprandial Glycemic and Appetite/Satiety Responses
University of Vermont Medical Center
Summary
The purpose of this study is to see how adding avocado to a breakfast meal affects blood sugar control and signals of hunger and fullness after eating. The investigators will test the effects of 3 breakfast meals on blood sugar control and signals of hunger and fullness after eating: 1. Whole-wheat bread and strawberry jam 2. Whole-wheat bread, strawberry jam, and avocado 3. Whole-wheat bread and strawberry jam (meal enriched with fat and fiber to mimic that of an avocado) Participants will undergo 3 test periods, each separated by a week. Each test period consists of one day with set meals that the investigators will provide (breakfast, lunch, and dinner), and then the next morning, participants will eat a breakfast meal and have blood drawn several times over 4 hours.
Eligibility
- Age range
- 21–65 years
- Sex
- All
- Healthy volunteers
- Yes
Inclusion Criteria: * Biological sex males or females * Age 21 to 65 years * BMI between 18.5 and 34.9 kg/m2 Exclusion Criteria: * Actively pregnant or lactating women * Diagnosis of prediabetes or diabetes (fasting glucose \>100 mg/dL) * Current diagnosis of uncontrolled hypertension (systolic BP: \>160 mmHg, diastolic BP: \>95 mmHg), may receive treatment for hypertension as long as on a stable regimen for the previous one month * Current diagnosis of uncontrolled hyperlipidemia (fasting total blood cholesterol \>200 mg/dL, fasting triglycerides \>200 mg/dL), may receive treatment for hyp…
Interventions
- OtherNegative control
Participants will be given a breakfast meal with 76 grams of bread and 60 grams of jam per 2000 daily calories.
- OtherAvocado
Participants will be given a bread and jam breakfast (76 grams of bread and 60 grams of jam per 2000 daily calories) supplemented with 84 grams of avocado per 2000 daily calories.
- OtherFat and fiber addition
Participants will be given a bread and jam breakfast (76 grams of bread and 60 grams of jam per 2000 daily calories) supplemented with 13 grams of fat (mix of high-oleic safflower oil, safflower oil, palm oil, and macadamia nut oil) and 5.5 grams of fiber (mix of cellulose and pectin) per 2000 daily calories.
Location
- Clinical Research Center, University of Vermont Medical CenterBurlington, Vermont