Coffee Roasting and Glucose Tolerance

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

Study Description

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.

Study Design

• 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

Arms and Interventions

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

Outcome Measures

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.

Eligibility Criteria

• 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

Contacts and Locations

Locations

Denmark

Department of Nutrition, Exercise and Sports, University of Copenhagen

Frederiksberg, Denmark, 1958

Sponsors and Collaborators

University of Copenhagen

Investigators

• Principal Investigator: Lars O Dragsted, PhD; University of Copenhagen

More Information

• 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
• 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