Effect of Oat Compounds on Postprandial Glucose Response
- Conditions
- Healthy Subjects
- Registration Number
- NCT05177172
- Lead Sponsor
- Lund University
- Brief Summary
In this project we will investigate synergistic effects of oat polar lipids and beta glucans on postprandial glucose tolerance
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- All
- Target Recruitment
- 20
- healthy
- BMI 20-28 kg/m2
- Diet which follows the Nordic Nutrition Recommendations (non-vegetarian)
- fasting glucose > 6.1 mmol/L
- metabolic diseases
- gastrointestinal disease
- chronic and/or psychological disease
- food allergy
- Vegetarian or vegan diets, or other special diets
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- CROSSOVER
- Primary Outcome Measures
Name Time Method Glucose tolerance 3 hours. Fasting (time =0 minutes), 15 minutes, 30 minutes, 45 minutes, 60 minutes, 90 minutes, 120 minutes, 150 minutes, 180 minutes Postprandial glucose concentrations (mmol/L). The incremental area under the curve will be calculated and expressed as mmol\*minutes/litre.
- Secondary Outcome Measures
Name Time Method Subjective appetite variables 3 hours. Fasting (time =0 minutes), 15 minutes, 30 minutes, 45 minutes, 60 minutes, 90 minutes, 120 minutes, 150 minutes, 180 minutes Postprandial sensation of hunger, satiety, and desire to eat will be determined with a 100 millimeter visual analogue scale (VAS). The left end of the VAS scale represent "not at all" (e.g. hungry) and right end of the scale represented "extremely". One scale for each parameter will be used. The total area under the curve will be calculated, and the results will be expressed as millimeter\*minutes.
Trial Locations
- Locations (1)
Lund University, Food Technology, Engineering and Nutrition
🇸🇪Lund, Sweden
Lund University, Food Technology, Engineering and Nutrition🇸🇪Lund, Sweden