Effects of barley bread intake on reducing postprandial glucose after consuming the second meals
- Conditions
- Healthy subjects
- Registration Number
- JPRN-UMIN000024183
- Lead Sponsor
- The Faculty of Life and Environmental Sciences, University of Yamanashi
- Brief Summary
The blood glucose concentration at 120 min after the first meal intake and the AUC were lower at the barley bread intake than at the wheat bread intake. In addition, a tendency to decrease of the blood glucose concentration by the barley bread intake was found at 60 and 90 min. However, no differences between the two groups was observed in blood glucose concentrations after the second meal intake.
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- Complete: follow-up complete
- Sex
- All
- Target Recruitment
- 25
Not provided
Exclusion criteria is as follows: (1)Subjects diagnosed as metabolic diseases such as diabetes, hypertension, hyperlipidemia and hyperuricemia (2)Subjects diagnosed as impaired glucose tolerance in the past year (3)Subjects with severe infective diseases, with severe diseases such as cancer, with severe external injuries, or/and just before and just after operations. (4)Subjects consuming anti-diabetic drugs out of National Health Insurance (5)Subjects consuming routinely health foods such as supplements, which speculatively affect the results of the trial (6)Smokers (7)Subjects with excessive alcohol drinking (8)Subjects with hypersensitiveness for test foods (e.g. alimentary allergies) in the trial (9)Subjects with pregnancy or possibility of pregnancy (10) Subjects found offensive by doctors, health nurse and persons responsible to the trial
Study & Design
- Study Type
- Interventional
- Study Design
- Not specified
- Primary Outcome Measures
Name Time Method Blood glucose concentration
- Secondary Outcome Measures
Name Time Method