Effect of Oat Compounds on Postprandial Glucose Response

Not Applicable

Completed

• Conditions: Healthy Subjects
• Interventions: Other: High beta glucans; Other: Low beta glucans + low polar lipids; Other: Control; Other: Polar lipids; Other: Low beta glucans

• 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

Study Timeline

• Study Start: 2021-12-01
• Study First Submitted: 2021-12-01
• Study First Submitted QC: 2021-12-14
• Status Verified: 2022-01
• Study First Posted: 2022-01-04
• Primary Completion: 2022-01-19
• Study Completion: 2022-01-19
• Last Update Submitted: 2022-01-20
• Last Update Posted: 2022-01-21

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 20

Inclusion Criteria

• healthy
• BMI 20-28 kg/m2
• Diet which follows the Nordic Nutrition Recommendations (non-vegetarian)

Exclusion Criteria

• 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

Arm && Interventions

Group	Intervention	Description
High betaglucans	High beta glucans	White wheat flour bread included beta glucans with the highest amounts in this study
Low beta glucans + low polar lipids	Low beta glucans + low polar lipids	White wheat flour bread included a combination of the lowest amounts of beta glucans and polar lipids
Control	Control	White wheat flour bread
low polar lipids	Polar lipids	White wheat flour bread included polar lipids
Low beta glucans	Low beta glucans	White wheat flour bread included beta glucans with the lowest amounts in this study

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