The Acute Effect of Malt Extract Versus Sucrose on the Response of Glucose and Insulin, Subjective Appetite Sensations and ad Libitum Energy Intake - Full Text View

Purpose

Sucrose is the most used sweetener in beverage and foods in Denmark. Other sweeteners with other composition and amount of carbohydrates could be of interest in order to decrease the glucose and insulin responses after intake of a sweetened beverage/food. Malt extract has a sweet flavor but contains a different composition and amount of carbohydrates together with a small amount of protein compared to sucrose. Malt extract may therefore be a better alternative than sucrose as a sweetener due to a lower increase and more sustained blood glucose level. This could be of interest in relation to diabetes and appetite regulation but this is yet to be investigated.

Thus the objective is to investigate the effect of malt extract vs. sucrose on:

3-hour change in the concentration of glucose and insulin
3-hour change in subjective appetite sensations (Visual Analogue Scales, VAS scores)
Ad libitum energy intake

Design: 20 men will participate in the 2-way, randomized, double-blind crossover study. The test drinks is isocaloric with 75 g carbohydrates Test drinks: malt extract solution and sucrose solution (10%) Three-hour subjective appetite ratings and blood samples will be assessed every half-hour. Subsequently, the subjects will served an ad libitum lunch

Condition	Intervention
Obesity Diabetes	Other: The acute effect of malt extract versus sucrose on the response of glucose and insulin, subjective appetite sensations and ad libitum energy intake

Study Type:	Interventional
Study Design:	Allocation: Randomized Intervention Model: Crossover Assignment Masking: Double Blind (Subject, Caregiver, Investigator, Outcomes Assessor) Primary Purpose: Prevention

Resource links provided by NLM:

MedlinePlus related topics: Diabetes Diabetes Medicines Obesity

Drug Information available for: Sucrose Insulin human Dextrose

U.S. FDA Resources

Further study details as provided by University of Copenhagen:

Primary Outcome Measures:

Acute 3-h changes from baseline in the postprandial concentration of glucose [ Time Frame: Measured on 2 seperate test days in a crossover design. Each test day is seperated by >2 weeks. On each test day glucose is measured prior to the test drink (time 0) and 15, 30, 45, 60, 90, 120, 150, 180 minutes post intake ] [ Designated as safety issue: No ]
Blood samples are taken prior to the test drink (baseline). After initiation of the test drink blood samples are collected at time 15, 30, 45, 60, 90, 120, 150, 180 minutes. Blood samples are analyzed for glucose.

Secondary Outcome Measures:

Acute 3-h changes from baseline in the postprandial concentration of insulin [ Time Frame: Measured on 2 seperate test days in a crossover design. Each test day is seperated by >2 weeks. On each test day insulin is measured prior to the test drink (time 0) and 15, 30, 45, 60, 90, 120, 150, 180 minutes post intake ] [ Designated as safety issue: No ]
Blood samples are taken prior to the test drink(baseline). After initiation of the test drink blood samples are collected at time 15, 30, 45, 60, 90, 120, 150, 180 minutes. Blood samples are analyzed for insulin.
Acute 3-h changes from baseline in subjective appetite sensations using visual analogue scales [ Time Frame: Measured on 2 seperate test days in a crossover design. Each test day is seperated by >2 weeks. On each test day appetite sensations are measured prior to the test drink (time 0) and 15, 30, 45, 60, 90, 120, 150, 180 minutes post intake ] [ Designated as safety issue: No ]
Assessment of subjective appetite sensations (visual analogue scales (VAS)) at time 0 (baseline - prior to the test meal) and at time 15, 30, 45, 60, 90, 120, 150, 180 minutes post intake.

Measured subjective appetite sensations of hunger, satiety, prospective consumption, fullness, composite appetite score and sensory desires to something sweet, salty, rich in fat, or meat/fish.
Rating of the organoleptic quality of the test drinks [ Time Frame: Measured on 2 seperate test days in a crossover design. Each test seperated by >2 weeks. On each test day after completion of the test drink (approximately) time 5 minutes post intake) subjects will rate the test drink ] [ Designated as safety issue: No ]
After completion of the test drink the subjects will rate the organoleptic quality of the drink by visual analogue scales (VAS) in regard to appearance, smell, taste, after-taste, and general palatability.
Rating of the organoleptic quality of the ad libitum meal [ Time Frame: Measured on 2 seperate test days in a crossover design. Each test seperated by >2 weeks. On each test day after completion of the ad libitum meal (approximately) time 15-20 minutes post intake) subjects will rate the ad libitum meal ] [ Designated as safety issue: No ]
After completion of the adlibitum meal the subjects will rate the organoleptic quality of the meal by visual analogue scales (VAS) in regard to appearance, smell, taste, after-taste, and general palatability.
Subjective appetite sensations (visual analogue scales) after ad libitum meal [ Time Frame: Measured on 2 seperate test days in a crossover design. Each test seperated by >2 weeks. After completion of the ad libitum meal subjects will rate their subjective sensation of appetite (approx 3.5-h post intake of test drink) ] [ Designated as safety issue: No ]
After completion of the ad libitum meal the subjects will rate the subjective appetite sensations by visual analogue scales (VAS) in regard to sensation of hunger, satiety, prospective consumption, fullness, composite appetite score and sensory desires to eat something sweet, salty, rich in fat, or meat/fish.
change in body weight and composition (fat mass and fat free mass) [ Time Frame: Measured on 2 seperate test days in a crossover design. Each test seperated by >2 weeks. On each test day body weight and composition is carried out prior to the test. ] [ Designated as safety issue: No ]
body weight will be measured to the nearest 0.05 kg on a decimal scale. Body composition will be assessed by electric bioimpedance using an Animeter.
ad libitum energy intake (EI) [ Time Frame: Measured on 2 seperate test days in a crossover design. Each test seperated by >2 weeks. EI was measured 180 min after intake of the test drink ] [ Designated as safety issue: No ]
180 min after each test drink an ad libitum meal was served, and the total energy intake was recorded

Enrollment:	20
Study Start Date:	May 2012
Study Completion Date:	October 2012
Primary Completion Date:	October 2012 (Final data collection date for primary outcome measure)

Arms	Assigned Interventions
Active Comparator: Sucrose solution 75 g sucrose (75 g carbohydrate) desolved in 750 ml water	Other: The acute effect of malt extract versus sucrose on the response of glucose and insulin, subjective appetite sensations and ad libitum energy intake 2-arm crossover study for investigation of the effect of malt extract vs. sucrose on glucose, insulin, subjective appetite sensations and ad libitum energy intake.
Experimental: Malt extract solution 183 g malt extract (corresponding to 75 g carbohydrate and 103 ml water) desolved in 647 ml water	Other: The acute effect of malt extract versus sucrose on the response of glucose and insulin, subjective appetite sensations and ad libitum energy intake 2-arm crossover study for investigation of the effect of malt extract vs. sucrose on glucose, insulin, subjective appetite sensations and ad libitum energy intake.

Eligibility

Ages Eligible for Study:	18 Years to 45 Years
Genders Eligible for Study:	Male
Accepts Healthy Volunteers:	Yes

Criteria

Inclusion Criteria:

Healthy,
BMI: 18.5-24.9 kg/m2,
Weight stable (within +/- 3 kg) two months prior to study inclusion,
Non-smoking,
Nonathletic (< 10 h hard physical activity),

Exclusion Criteria:

BMI > 25 kg/m2,
Change in smoking status,
Daily or frequent use of medication,
Suffering from metabolic diseases,
Suffering from psychiatric diseases,
Suffering from any other clinical condition, which would make the subject unfit to participate in the study,
Hemoglobin < 7.5 mmol/l.
alcohol and drug abuse
blood donation, 3mo prior to the present study and during study participation

Contacts and Locations

Please refer to this study by its ClinicalTrials.gov identifier: NCT01615081

Locations

Denmark
Department of Human Nutrition, Faculty of Science, University of Copenhagen
Frederiksberg, Denmark, 1958

Sponsors and Collaborators

University of Copenhagen

Investigators

Principal Investigator:

Anne B Raben, Professor

Department of Human Nutrition, Faculty of Science, University of Copenhagen, Denmark

More Information

No publications provided

Responsible Party:	AAstrup, Professor, Dr Med, University of Copenhagen
ClinicalTrials.gov Identifier:	NCT01615081 History of Changes
Other Study ID Numbers:	B287
Study First Received:	June 6, 2012
Last Updated:	October 4, 2012
Health Authority:	Denmark: The Danish National Committee on Biomedical Research Ethics

Keywords provided by University of Copenhagen:

Malt extract
carbohydrate
glucose response

insulin response
Appetite
Appetite regulating hormones

Additional relevant MeSH terms:

Obesity
Overnutrition
Nutrition Disorders
Overweight
Body Weight

Signs and Symptoms
Insulin
Hypoglycemic Agents
Physiological Effects of Drugs
Pharmacologic Actions

ClinicalTrials.gov processed this record on June 17, 2013

The Acute Effect of Malt Extract Versus Sucrose on the Response of Glucose and Insulin, Subjective Appetite Sensations and ad Libitum Energy Intake (Harboe)