Effect of Processed Blueberry on Blood Glucose and Antioxidant Status in Human Adults

Not Applicable

Completed

• Conditions: Blood Glucose
• Interventions: Other: Food-1; Other: Food-2

• Registration Number: NCT04396262
• Lead Sponsor: Mount Saint Vincent University

Brief Summary

Canada's Food Guide (2007) recommended 7-10 servings of fruits and vegetables per day for a normal adult population. Although fruit juice (125 ml) is considered as one serving of fruits, the consumption of some fruit juices may be limited due to their high amount of sugar. The consumption of sugary drinks can lead to a rapid rise in postprandial glycaemia. Wild blueberries, due to their high level of anthocyanins, may provide multiple health benefits including improved blood glucose control, however, the consumption of fresh berries is limited by their short seasonal availability. Hydro-Thermodynamic (HTD) processing of blueberries allows the processing of whole berries including their skin and seeds into a beverage with the amount of anthocyanins comparable with fresh berries. The objective of the study is to investigate the effect of HTD-processed blueberries on postprandial glycaemia and antioxidant activity.

Detailed Description

Not available

Study Timeline

• Study Start: 2015-11-01
• Primary Completion: 2016-08-31
• Study First Submitted: 2020-04-01
• Study First Submitted QC: 2020-05-19
• Study First Posted: 2020-05-20
• Study Completion: 2022-08-31
• Status Verified: 2023-03
• Last Update Submitted: 2023-03-17
• Last Update Posted: 2023-03-20

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 25

Inclusion Criteria

• Healthy adults
• Body mass index (BMI) within normal range (18.5-24.9 kg/m2 for adults)

Exclusion Criteria

• Chronic metabolic diseases or inflammatory conditions
• Smokers
• A medication that influences glucose control or gastrointestinal function
• Known allergies
• Intellectual disabilities

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
HTD-blueberry beverage with white bread	Food-1	The beverage prepared using hydro-thermodynamic processing of whole wild blueberries.
Sweetened water (control) with white bread	Food-2	The water control of the same volume and with the same amount of available carbohydrate as HTD-blueberry beverage.

Primary Outcome Measures

Name	Time	Method
Blood glucose	0-120 min	The concentration of glucose in venous blood after consuming HTD-blueberry beverage with white bread or water control with white bread.

Secondary Outcome Measures

Name	Time	Method
Postprandial antioxidant activity in blood	0-120 min	The total antioxidant activity in blood plasma determined using a commercial Antioxidant Assay Kit.

Trial Locations

Locations (1)

Mount Saint Vincent University; 🇨🇦 Halifax, Nova Scotia, Canada