Acute Avocado Consumption on Postprandial Glycemic and Appetite/Satiety Responses

What this Trial Is About

This research aims to evaluate how adding avocado to a breakfast meal affects blood sugar control and feelings of hunger and fullness after eating in healthy adults aged 21 to 65 years. The study compares three different breakfast meals to understand their impact on post-meal glucose levels and appetite signals. The investigation is sponsored by the University of Vermont Medical Center and includes healthy volunteers without certain medical conditions or treatments that could affect metabolism. Participants will experience three test periods, each separated by one week. During each period, they will consume set meals provided by the researchers, including breakfast, lunch, and dinner. The breakfast meals tested include: whole-wheat bread with strawberry jam; whole-wheat bread, jam, and avocado; and whole-wheat bread with jam enriched with fat and fiber to resemble avocado. Each test period lasts one day for meal consumption, followed by blood draws over four hours the next morning after eating the breakfast meal. Throughout the study, participants will have blood samples taken multiple times to measure changes in blood sugar levels at specific time points and appetite-related hormones. Researchers will monitor diet-induced glucose tolerance and hormone responses to assess how each meal influences postprandial metabolic and satiety outcomes. The entire participation involves three separate one-day test periods with one-week breaks between them, allowing close observation of post-meal responses under controlled dietary conditions.

Avocado and Postprandial Responses