A human intervention trial to study the effect of kibbled grain breads on blood glucose concentrations compared with commonly consumed highly glycaemic white bread.

Not Applicable

Completed

• Conditions: Diabetes; Metabolic disorders; Metabolic and Endocrine - Diabetes; Metabolic and Endocrine - Metabolic disorders

• Registration Number: ACTRN12618001826235
• Lead Sponsor: The New Zealand Institute for Plant & Food Research Limited

Brief Summary

Not available

Detailed Description

Not available

Study Timeline

• Results First Posted: 1900-01-01
• Study Start: 2018-11-09
• Study Completion: 2018-12-28
• Last Update Posted: 10 December 2019

Recruitment & Eligibility

• Status: Completed
• Sex: All
• Target Recruitment: 12

Inclusion Criteria

•Age: Aged between 18 and 65.
•Sex: Male or female.
•Glucose tolerance: No history of diabetes or evidence of glucose intolerance in a preliminary screening test (glycated haemoglobin below 40 mmol/mol ).
•Gluten and soy tolerance: No history of intolerance towards gluten, soy and bread products.
•BMI: Volunteers have a body mass index between 18 and 35 kg/m2
•Health: Healthy as gauged by self-assessment and result on the General Health Questionnaire.
•Agreement: Subject having given written informed consent to comply with the conditions of the trial.

Exclusion Criteria

•Glucose intolerance: Any history of diabetes or evidence of glucose intolerance in a preliminary test.
•Gluten and soy intolerance: Any history of intolerance towards gluten, soy and bread products.
•Non-fasting: Having consumed anything apart from water in the twelve hours prior to the test.

Study & Design

• Study Type: Interventional
• Study Design: Not specified

Primary Outcome Measures

Name	Time	Method
To determine the glycaemic potency and demonstrate the effect of postprandial blood glucose concentrations of soy-purple wheat kibbled bread, purple wheat kibbled bread and white bread on a 40 g carbohydrate basis.[Measure blood glucose concentrations at 0 (baseline x 2), 15, 30, 45, 60, 90 and 120 minutes after a serving of two kibbled grain bread varieties and a white bread reference (equivalent 40 g carbohydrate) in a particular type of treatment. Nine test sessions will be conducted over a period of seven weeks with at least a 48-hour washout between sessions.]

Secondary Outcome Measures

Name	Time	Method
To determine the effect of intact grain structure on the postprandial blood glucose concentrations in response to ingesting bread with or without chewing.[Measure blood glucose concentrations at 0 (baseline x 2), 15, 30, 45, 60, 90 and 120 minutes after a serving of two kibbled bread varieties and a white bread reference (equivalent 40 g carbohydrate) in a particular type of treatment. Nine test sessions will be conducted over a period of seven weeks with at least a 48-hour washout between sessions.]