The Effects of High and Low GI Breakfasts on Cognitive Performance in Adults With Type 2 Diabetes
Recruitment status was Recruiting
Consumption of a low glycemic index (GI) diet has been shown to improve glycaemic control in type 2 diabetics(Brand−Miller et al., 2003; Jenkins et al., 2008). In addition to the benefits for glycaemic control there is some evidence for acute improvements in cognitive performance after consumption of low GI foods compared with high GI foods in both adults (Benton et al., 2003; Kaplan et al., 2000) and adolescents (Ingwersen et al., 2007; Smith and Foster, 2008).
Given these findings it is possible that low GI focused dietary interventions designed to improve glycaemic control and health outcomes for diabetic patients could also improve the cognitive function of these patients. This is of particular relevance in light of the evidence associating type 2 diabetes with cognitive decrements (Awad et al., 2004; Stewart and Loilitsa 1999; van Harten et al., 2006). To date two studies with type 2 diabetics have reported that a low GI breakfast was associated with increased verbal memory performance compared to a high GI breakfast (Greenwood et al., 2003; Papanikolaou et al. 2006). Further research should investigate the benefit of low GI foods to cognition.
The aim of this study is to examine the effects of high and low glycaemic index breakfast on cognitive performance in adults with type 2 diabetes. Participants will perform a battery of cognitive tests after consuming 3 different breakfasts (high GI, low GI, and water) on 3 different tests days. The participants will be recruited from the general public and from the Leeds Teaching Hospital diabetes clinic.
This research can benefit the development of specific dietary behaviours aimed at reducing diabetes related cognitive decline. This research is part of a PhD funded by the Economic and Social Research Council and the University of Leeds.
Type 2 Diabetes
|Study Design:||Observational Model: Case Control
Time Perspective: Cross-Sectional
|Official Title:||The Effects of High and Low GI Breakfasts on Cognitive Performance in Adults With Type 2 Diabetes|
- Cognitive performance (e.g. memory, attention, reaction time, and problem solving ability). [ Time Frame: The primary outcome is measured on three occasions during the three conditions ] [ Designated as safety issue: No ]
- Blood glucose levels [ Time Frame: These are measured during of each of the three conditions ] [ Designated as safety issue: No ]
- Subjective sensations of appetite, mood, and mental alertness [ Time Frame: These are measured during all three conditions ] [ Designated as safety issue: No ]
- Sleep quality [ Time Frame: This is measured prior to each of the three test days and at the screening visit ] [ Designated as safety issue: No ]
- Stress levels [ Time Frame: This is measured prior to each of the three test days and at the screening visit ] [ Designated as safety issue: No ]
|Study Start Date:||September 2009|
|Estimated Study Completion Date:||September 2010|
|Estimated Primary Completion Date:||March 2010 (Final data collection date for primary outcome measure)|
Type 2 diabetes
This group contains 25 participants with type 2 diabetes
This group contains 25 participants withput type 2 diabetes. The control group is matched with age, education and lifestyle to the diabetes group.
The study will conform to a randomised mixed design. Both the diabetic experimental group and the control group will take part in three conditions whereby participants will receive a high GI, a low GI, or a water breakfast delivered in a counterbalanced order. Participants will then perform the battery of cognitive tests on 2 occasions throughout the morning; 30 minutes after breakfast and 180 minutes after breakfast. Blood glucose will be measured from capillary finger-prick blood samples using diabetic glucose meters throughout the morning.
Please refer to this study by its ClinicalTrials.gov identifier: NCT01047813
|Contact: Daniel J Lamport||07792362588 ext +email@example.com|
|Contact: Louise Dye, Professor||01133435707 ext +firstname.lastname@example.org|
|Institute of Psychological Sciences, University of Leeds, UK||Recruiting|
|Leeds, West Yorkshire, United Kingdom, LS2 9JT|
|Contact: Daniel J Lamport 07792362588 ext +44 email@example.com|
|Contact: Louise Dye, Professor 01133435753 ext +44 firstname.lastname@example.org|
|Principal Investigator: Daniel J Lamport|