Digestion of Foods Consumed in Africa
关键词
抽象
描述
As suggested by anecdotal evidence that traditional Malian sorghum and millet foods are filling and provide sustained energy, we hypothesized that gastric emptying rates of sorghum and millet foods are slow, particularly compared to non-traditional starchy foods (white rice, potato, wheat pasta) that are now commonly consumed in urban areas of the West African Sahel. A broader purpose for the study was to understand whether sorghum and millet foods have positive health attributes that can be promoted in urban areas to provide better markets for local farmers.
Two human trials of similar design were conducted approximately one year apart. The carbon 13 (13C)-labelled octanoic acid breath test method was used to measure gastric emptying rate, and subjective pre-test and satiety response questionnaires were used. In the first study, 14 healthy volunteers in Bamako, Mali participated in a crossover design to test eight starchy foods for gastric emptying rate and satiety feelings. The second study with six volunteers was done to correct for endogenous 13C differences in the starch component of the foods.
日期
| 最后验证: | 11/30/2016 |
| 首次提交: | 10/31/2016 |
| 提交的预估入学人数: | 12/28/2016 |
| 首次发布: | 01/01/2017 |
| 上次提交的更新: | 12/28/2016 |
| 最近更新发布: | 01/01/2017 |
| 实际学习开始日期: | 02/29/2012 |
| 预计主要完成日期: | 03/31/2013 |
| 预计完成日期: | 04/30/2013 |
状况或疾病
干预/治疗
Other: Rice
Other: Potato
Other: Pasta
Other: Sorghum thick porridge
Other: Millet thick porridge
Other: Millet couscous
Other: Millet thin porridge
Other: Millet thin monikuru porridge
相
手臂组
| 臂 | 干预/治疗 |
|---|---|
| Experimental: Rice Cooked white rice and tomato-based sauce | Other: Rice Different modern and traditional starch-based foods found in Bamako, Mali were tested for differences in gastric emptying rate and appetitive response. |
| Experimental: Potato Cooked white peeled potato and tomato-based sauce | Other: Potato Different modern and traditional starch-based foods found in Bamako, Mali were tested for differences in gastric emptying rate and appetitive response . |
| Experimental: Pasta Cooked macaroni product and tomato-based sauce | Other: Pasta Different modern and traditional starch-based foods found in Bamako, Mali were tested for differences in gastric emptying rate and appetitive response. |
| Experimental: Sorghum thick porridge Sorghum thick porridge and tomato-based sauce | Other: Sorghum thick porridge Different modern and traditional starch-based foods found in Bamako, Mali were tested for differences in gastric emptying rate and appetitive response. |
| Experimental: Millet thick porridge Millet thick porridge and tomato-based sauce | Other: Millet thick porridge Different modern and traditional starch-based foods found in Bamako, Mali were tested for differences in gastric emptying rate and appetitive response. |
| Experimental: Millet couscous Cooked millet couscous and tomato-based sauce | Other: Millet couscous Different modern and traditional starch-based foods found in Bamako, Mali were tested for differences in gastric emptying rate and appetitive response. |
| Experimental: Millet thin porridge Millet thin porridge | Other: Millet thin porridge Different modern and traditional starch-based foods found in Bamako, Mali were tested for differences in gastric emptying rate and appetitive response. |
| Experimental: Millet thin monikuru porridge Millet thin porridge containing cooked millet granules (monikuru) | Other: Millet thin monikuru porridge Different modern and traditional starch-based foods found in Bamako, Mali were tested for differences in gastric emptying rate and appetitive response. |
资格标准
| 有资格学习的年龄 | 20 Years 至 20 Years |
| 有资格学习的性别 | All |
| 接受健康志愿者 | 是 |
| 标准 | Inclusion Criteria: - Normal body mass index (18 kg/m2 ≤ BMI ≤ 25 kg/m2) Exclusion Criteria: - Under any medication - History of any gastrointestinal disease or surgery - Diabetes - Smoker |
结果
主要结果指标
1. Gastric emptying [acute study, 4 hours after consumption of test food]
次要成果指标
1. Appetitive response [acute study, 4 hours after consumption of test food]
