Digestive Properties of Carbohydrate-based Foods
| Status: | Active, not recruiting |
|---|---|
| Conditions: | Obesity Weight Loss, Diabetes, Diabetes |
| Therapuetic Areas: | Endocrinology |
| Healthy: | No |
| Age Range: | 18 - 50 |
| Updated: | 8/16/2018 |
| Start Date: | June 11, 2018 |
| End Date: | September 20, 2018 |
Investigating Digestive Properties of Carbohydrate-based Foods
Gastric emptying rate, glycemic response, fermentation, and appetitive response are being
assessed after consumption of traditional West African carbohydrate-based foods (pearl millet
couscous, pearl millet thick porridge) and Western type carbohydrate-based foods (wheat
couscous, white rice).
assessed after consumption of traditional West African carbohydrate-based foods (pearl millet
couscous, pearl millet thick porridge) and Western type carbohydrate-based foods (wheat
couscous, white rice).
Anecdotal evidence suggests that couscous made from pearl millet (Pennisetum glaucum), hereby
referred to as millet couscous, is highly satiating in populations living in the West African
Sahel. Results from a previous human study conducted the investigators indicated that
traditional West African foods made from pearl millet and sorghum (millet couscous, millet
thick porridge, and sorghum thick porridge) exhibit markedly delayed rates of gastric
emptying compared to Western foods (pasta, boiled potatoes, and white rice) in a population
from Mali, Africa. The delayed gastric emptying rate of the thick porridges can be attributed
at least partially to the impact of viscosity, while the cause of the delayed gastric
emptying rate of the millet couscous remains unclear. The overall aim of this research is to
determine why millet couscous exhibits a delayed rate of gastric emptying, while also
assessing other digestive properties to gain a better understanding of the factors that could
be contributing to this outcome. Therefore, gastric emptying rate, glycemic response,
fermentation, and appetitive response are all being assessed for West African and Western
foods in a population residing in the United States.
referred to as millet couscous, is highly satiating in populations living in the West African
Sahel. Results from a previous human study conducted the investigators indicated that
traditional West African foods made from pearl millet and sorghum (millet couscous, millet
thick porridge, and sorghum thick porridge) exhibit markedly delayed rates of gastric
emptying compared to Western foods (pasta, boiled potatoes, and white rice) in a population
from Mali, Africa. The delayed gastric emptying rate of the thick porridges can be attributed
at least partially to the impact of viscosity, while the cause of the delayed gastric
emptying rate of the millet couscous remains unclear. The overall aim of this research is to
determine why millet couscous exhibits a delayed rate of gastric emptying, while also
assessing other digestive properties to gain a better understanding of the factors that could
be contributing to this outcome. Therefore, gastric emptying rate, glycemic response,
fermentation, and appetitive response are all being assessed for West African and Western
foods in a population residing in the United States.
Inclusion Criteria:
- Normal body mass index (18.5 < BMI < 25 kg/m2)
- Normal fasting blood glucose
Exclusion Criteria:
- Diabetes
- Allergy to millet
- Allergy or sensitivity/intolerance to gluten
- History of gastrointestinal disease
- Pregnant or nursing
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