Effect of Fiber Composite-enriched Breads on Glycemic Responses

Not Applicable

Completed

• Conditions: Glycemic Response

• Registration Number: NCT03224806
• Lead Sponsor: Glycemic Index Laboratories, Inc

Brief Summary

Health organizations recommend fiber-rich and whole-grain foods for healthy diets due to their physiological beneficial effects on human health. But, little information is available between these 2 food categories, i.e. fiber added to foods versus fiber naturally present in foods. The present study investigated the effect of enriching white wheat flour with wheat bran at 2 levels (15 and 30%) to produce 15% fiber-rich bread (15FRB) and 30% fiber-rich bread (30FRB) and compared them with white bread (WB) and whole-grain bread (WGB) in terms of bread quality, palatability, satiety, and glycemic response. Ten healthy subjects were studied on 4 separate days with each subject testing all 4 types of bread. On each test day subjects came to the test center after an overnight fast. After 2 fasting finger-prick blood samples, they ate a portion of one of the breads containing 50g available carbohydrate and had further blood samples at intervals over 2 hours. They also rated their feelings of satiety fasting and at intervals over 2 hours.

Detailed Description

Health organizations recommend fiber-rich and whole-grain foods for healthy diets due to their physiological beneficial effects on human health. But, little information is available between these 2 food categories, i.e. fiber added to foods versus fiber naturally present in foods. The present study investigated the effect of enriching white wheat flour with wheat bran at 2 levels (15 and 30%) to produce 15% fiber-rich bread (15FRB) and 30% fiber-rich bread (30FRB) and compared them with white bread (WB) and whole-grain bread (WGB) in terms of bread quality, palatability, satiety, and glycemic response. Ten healthy subjects were studied on 4 separate days with each subject testing all 4 types of bread. On each test day subjects came to the test center after an overnight fast. After 2 fasting finger-prick blood samples 5 minutes apart, they ate a portion of one of the breads containing 50g available carbohydrate and had further blood samples at 15, 30, 45, 60,90 and 120 min after starting to eat. After each blood sample also rated their feelings of satiety on a 7-point scale from extremely hungry to extremely full.

Study Timeline

• Study Start: 2014-06-03
• Primary Completion: 2014-06-13
• Study Completion: 2014-06-13
• Status Verified: 2017-07
• Study First Submitted: 2017-07-19
• Study First Submitted QC: 2017-07-19
• Last Update Submitted: 2017-07-19
• Study First Posted: 2017-07-21
• Last Update Posted: 2017-07-21

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 10

Inclusion Criteria

• Good health

Exclusion Criteria

• Known history of AIDS, hepatitis, diabetes or a heart condition
• Use of drugs which would increase risk to the subject or affect the results in the opinion of the medical director
• Any condition which would increase risk to the subject or affect the results in the opinion of the medical director
• Individuals who cannot or will not comply with experimental procedures or do not follow safety guidelines.

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Primary Outcome Measures

Name	Time	Method
Glucose AUC	2 hours	Incremental area under the glucose response curve ignoring area below fasting glucose

Secondary Outcome Measures

Name	Time	Method
Hydrolysis index	2 hours	Incremental area under the hydrolysis curve (amount of glucose released during in-vitro digestion of the breads) expressed as a percentage of that for white bread.
Satiety AUC	2 hours	Incremental area under the satiety response curve

Trial Locations

Locations (1)

Glycemic Index Laboratories, Inc.; 🇨🇦 Toronto, Ontario, Canada