Whole Grains, Gastric Emptying and Glycemic Response
- Conditions
- ObesityDiabetes Mellitus, Type 2Appetitive Behavior
- Interventions
- Other: Cracked whole wheat porridgeOther: Refined wheat flour porridgeOther: Semolina wheat porridgeOther: Whole wheat flour porridgeOther: Refined wheat flour porridge,fine branOther: Refined wheat flour porridge,coarse bran
- Registration Number
- NCT03467659
- Lead Sponsor
- Purdue University
- Brief Summary
Whole grains have been associated with controlled glycemic response and increased satiety compared to refined grains. However, the properties of whole grains which are responsible for these purported improved health outcomes are still unclear. The current study investigated the extent of whole grains' low glycemic property when food properties are controlled, and how this relates to gastric emptying rate and glycemic response.
- Detailed Description
It is generally assumed that whole grain foods confer a health benefit in regards to moderated glycemia and increased satiety compared to foods made from refined grains. However, the extent of whole grains' low glycemic property may be limited by certain factors. For example, physical properties such as viscosity or particle size and differing starch digestion rates of whole grain foods may strongly influence glycemic response and gastric emptying rate. In this study, whole and refined grain wheat porridges were prepared from materials originating from the same milling source, with matched pairs for viscosity, starch and dietary fiber contents, and particle size. Subjects consumed wheat porridges containing 13C-labeled octanoic acid for assessment of gastric emptying rate, and they wore a continuous glucose monitor for measuring postprandial glucose levels. The purpose of this research was to test the hypothesis that the purported moderated glycemic response and slow gastric emptying rate are dependent on how these foods are processed. This work highlights the need to consider specific properties of whole grain foods for desired health outcomes in order to optimize the design of whole grain-based foods.
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- All
- Target Recruitment
- 16
- Aged between 18-50 years old
- Healthy, normal BMI (18.5 kg/m² <BMI < 25 kg/m²)
- Be free of any gastrointestinal diseases, diabetes, cardiovascular diseases
- Be free of any wheat allergies and gluten intolerances or sensitivities
- Not be pregnant or nursing
- No medical problems
- No medication
- Pregnant or nursing
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- CROSSOVER
- Arm && Interventions
Group Intervention Description Cracked whole wheat porridge Cracked whole wheat porridge Large particle whole wheat porridge Refined wheat flour porridge Refined wheat flour porridge Small particle refined wheat porridge Semolina wheat porridge Semolina wheat porridge Large particle refined wheat porridge Whole wheat flour porridge Whole wheat flour porridge Small particle whole wheat porridge Refined wheat flour porridge,fine bran Refined wheat flour porridge,fine bran Small particle refined wheat porridge with small particle bran Refined wheat flour porridge,coarse bran Refined wheat flour porridge,coarse bran Small particle refined wheat porridge with large particle bran
- Primary Outcome Measures
Name Time Method Glycemic response Acute study, 4 hours measurement after consumption of test food Blood glucose was measured using a continuous glucose monitor
Appetitive behavior Acute study, 4 hours measurement after consumption of test food. Hunger and fullness scores using a 10 cm scale (0 = weakest feeling of hunger or fullness and 10 = highest feeling of hunger or fullness) will be taken after each meal.
Gastric emptying Acute study, 4 hours measurement after consumption of test food Breath test was performed using 13C-octanoic acid mixed into test meals
- Secondary Outcome Measures
Name Time Method
Trial Locations
- Locations (1)
Purdue University
🇺🇸West Lafayette, Indiana, United States