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Coffee Roasting and Glucose Tolerance

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ClinicalTrials.gov Identifier: NCT02417519
Recruitment Status : Completed
First Posted : April 15, 2015
Last Update Posted : December 12, 2017
Sponsor:
Information provided by (Responsible Party):
Professor Lars Ove Dragsted, University of Copenhagen

Brief Summary:
Chlorogenic acid (CGA) in coffee may lower the postprandial glucose response. CGA is destroyed by dark roasting. In a controlled crossover trial, 11 healthy fasted volunteers consumed 300 mL of either light (LIR) or dark (DAR) roasted coffee, or water, followed 30 min later by a 75-g oral glucose tolerance test (OGTT). Plasma glukose and insulin, appetite, and plasma and urine metabolic profiles will be analysed. The primary aim is to investigate whether roasting affects the postprandial glucose area under the curve (AUC).

Condition or disease Intervention/treatment Phase
Oral Glucose Tolerance Other: DAR Other: LIR Other: CTR Not Applicable

Detailed Description:

Epidemiologic evidence suggests that coffee consumption is associated with a lower risk of type 2 diabetes. Coffee contains caffeine and several other components that may modulate glucose regulation. The chlorogenic acids (CGA) in coffee have been indicated as constituents that may help to normalize the acute glucose response after a carbohydrate challenge. The aim of this study was to investigate whether two coffee beverages that differ in CGA content due to different roasting degrees will affect glucose regulation differently.

In a controlled crossover trial, 11 healthy fasted volunteers consumed 300 mL of either light roasted (LIR) or dark roasted (DAR) coffee, or water, followed 30 min later by a 75-g oral glucose tolerance test (OGTT). Blood samples were drawn at baseline, 30, 60 and 120 min. Differences in glucose and insulin responses and insulin sensitivity index (ISI) were analyzed. The CGA and caffeine contents in the coffees were analyzed using UPLC-MS/MS.


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Study Type : Interventional  (Clinical Trial)
Actual Enrollment : 11 participants
Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Double (Investigator, Outcomes Assessor)
Primary Purpose: Prevention
Official Title: Acute Effects of Light and Dark Roasted Coffee on Glucose Tolerance: A Randomized, Controlled Crossover Trial in Healthy Volunteers
Study Start Date : April 2014
Actual Primary Completion Date : September 2014
Actual Study Completion Date : November 2015

Arm Intervention/treatment
Experimental: Sequence A
The meal study was performed with dark roast coffee (DAR), light roast coffe (LIR), or water (CTR) in a random sequence. Sequance A was DAR-LIR-CTR
Other: DAR
Volunteers ingested 300 mL of coffee with a dark roast containing low levels of chlorogenic acids followed 30 min later by by 75g glucose and 300 mL water
Other Name: 300 mL of coffee with a dark roast + OGTT

Other: LIR
Volunteers ingested 300 mL of coffee with a light roast containing high levels of chlorogenic acids followed 30 min later by by 75g glucose and 300 mL water
Other Name: 300 mL of coffee with a light roast + OGTT

Other: CTR
Volunteers ingested 300 mL of water containing no chlorogenic acids followed 30 min later by by 75g glucose and 300 mL water
Other Name: 300 mL of water + OGTT

Experimental: Sequence B
The meal study was performed with dark roast coffee (DAR), light roast coffe (LIR), or water (CTR) in a random sequence. Sequance B was DAR-CTR-LIR
Other: DAR
Volunteers ingested 300 mL of coffee with a dark roast containing low levels of chlorogenic acids followed 30 min later by by 75g glucose and 300 mL water
Other Name: 300 mL of coffee with a dark roast + OGTT

Other: LIR
Volunteers ingested 300 mL of coffee with a light roast containing high levels of chlorogenic acids followed 30 min later by by 75g glucose and 300 mL water
Other Name: 300 mL of coffee with a light roast + OGTT

Other: CTR
Volunteers ingested 300 mL of water containing no chlorogenic acids followed 30 min later by by 75g glucose and 300 mL water
Other Name: 300 mL of water + OGTT

Experimental: Sequance C
The meal study was performed with dark roast coffee (DAR), light roast coffe (LIR), or water (CTR) in a random sequence. Sequance C was LIR-DAR-CTR
Other: DAR
Volunteers ingested 300 mL of coffee with a dark roast containing low levels of chlorogenic acids followed 30 min later by by 75g glucose and 300 mL water
Other Name: 300 mL of coffee with a dark roast + OGTT

Other: LIR
Volunteers ingested 300 mL of coffee with a light roast containing high levels of chlorogenic acids followed 30 min later by by 75g glucose and 300 mL water
Other Name: 300 mL of coffee with a light roast + OGTT

Other: CTR
Volunteers ingested 300 mL of water containing no chlorogenic acids followed 30 min later by by 75g glucose and 300 mL water
Other Name: 300 mL of water + OGTT

Experimental: Sequence D
The meal study was performed with dark roast coffee (DAR), light roast coffe (LIR), or water (CTR) in a random sequence. Sequance D was LIR-CTR-DAR
Other: DAR
Volunteers ingested 300 mL of coffee with a dark roast containing low levels of chlorogenic acids followed 30 min later by by 75g glucose and 300 mL water
Other Name: 300 mL of coffee with a dark roast + OGTT

Other: LIR
Volunteers ingested 300 mL of coffee with a light roast containing high levels of chlorogenic acids followed 30 min later by by 75g glucose and 300 mL water
Other Name: 300 mL of coffee with a light roast + OGTT

Other: CTR
Volunteers ingested 300 mL of water containing no chlorogenic acids followed 30 min later by by 75g glucose and 300 mL water
Other Name: 300 mL of water + OGTT

Experimental: Sequence E
The meal study was performed with dark roast coffee (DAR), light roast coffe (LIR), or water (CTR) in a random sequence. Sequance E was CTR-DAR-LIR
Other: DAR
Volunteers ingested 300 mL of coffee with a dark roast containing low levels of chlorogenic acids followed 30 min later by by 75g glucose and 300 mL water
Other Name: 300 mL of coffee with a dark roast + OGTT

Other: LIR
Volunteers ingested 300 mL of coffee with a light roast containing high levels of chlorogenic acids followed 30 min later by by 75g glucose and 300 mL water
Other Name: 300 mL of coffee with a light roast + OGTT

Other: CTR
Volunteers ingested 300 mL of water containing no chlorogenic acids followed 30 min later by by 75g glucose and 300 mL water
Other Name: 300 mL of water + OGTT

Experimental: Sequence F
The meal study was performed with dark roast coffee (DAR), light roast coffe (LIR), or water (CTR) in a random sequence. Sequance F was CTR-LIR-DAR
Other: DAR
Volunteers ingested 300 mL of coffee with a dark roast containing low levels of chlorogenic acids followed 30 min later by by 75g glucose and 300 mL water
Other Name: 300 mL of coffee with a dark roast + OGTT

Other: LIR
Volunteers ingested 300 mL of coffee with a light roast containing high levels of chlorogenic acids followed 30 min later by by 75g glucose and 300 mL water
Other Name: 300 mL of coffee with a light roast + OGTT

Other: CTR
Volunteers ingested 300 mL of water containing no chlorogenic acids followed 30 min later by by 75g glucose and 300 mL water
Other Name: 300 mL of water + OGTT




Primary Outcome Measures :
  1. Plasma glucose Area Under the Curve (Glucose AUC) [ Time Frame: 0-120 min ]
    The area under the plasma glucose concentration curve was calculated from 0-120min after 75g glucose was ingested.


Secondary Outcome Measures :
  1. Plasma glucose concentrations [ Time Frame: 30, 60 and120 min ]
    changes in the glucose concentration determined by a mixed model analysis and subsequently at each time point with time 0 as a co-variate.

  2. Serum Insulin Area Under the Curve [ Time Frame: 0-120 min ]
    Area under the curve (AUC) for serum insulin

  3. Serum insulin concentrations [ Time Frame: 30, 60 and120 min ]
    changes in the insulin concentration determined by a mixed model analysis and subsequently at each time point with time 0 as a co-variate.

  4. ISI(0-120) [ Time Frame: 0-120min ]
    Matsuda's Insulin sensitivity index

  5. Metabolic profile in plasma [ Time Frame: 0-24 hours ]
    Metabolic profile of plasma measured in all samples collected before the meal and postprandially from 0-120 min as well as in samples collected up to 24 hrs later.

  6. Metabolic profile in urine [ Time Frame: 0-24 hours ]
    Metabolic profile of urine samples measured in all samples collected before the meal and postprandially from 0-120 min 120-240min as well as in samples collected up to 24 hrs later.



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Ages Eligible for Study:   18 Years to 65 Years   (Adult, Older Adult)
Sexes Eligible for Study:   All
Accepts Healthy Volunteers:   Yes
Criteria

Inclusion Criteria:

Body mass index (BMI) of 18.0-30.0 kg/m2 and with no known diseases

Exclusion Criteria:

  • systemic infections,
  • psychiatric or metabolic disorders,
  • known food allergies or intolerances related to the products used in the study (e.g. dairy or gluten),
  • ongoing or former drug abuse,
  • high intake of alcohol (defined as a weekly intake of >7 units for women and > 14 units for men),
  • pregnancy or ongoing planning of pregnancy,
  • vegetarianism or veganism,
  • participation in other scientific studies during the study period, and
  • blood donation during - or in the month leading up to - the study period

Information from the National Library of Medicine

To learn more about this study, you or your doctor may contact the study research staff using the contact information provided by the sponsor.

Please refer to this study by its ClinicalTrials.gov identifier (NCT number): NCT02417519


Locations
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Denmark
Department of Nutrition, Exercise and Sports, University of Copenhagen
Frederiksberg, Denmark, 1958
Sponsors and Collaborators
University of Copenhagen
Investigators
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Principal Investigator: Lars O Dragsted, PhD University of Copenhagen

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Responsible Party: Professor Lars Ove Dragsted, Professor, University of Copenhagen
ClinicalTrials.gov Identifier: NCT02417519     History of Changes
Other Study ID Numbers: M217
First Posted: April 15, 2015    Key Record Dates
Last Update Posted: December 12, 2017
Last Verified: December 2017
Keywords provided by Professor Lars Ove Dragsted, University of Copenhagen:
Coffee
Chlorogenic acid
Insulin
Appetite
Metabolomics