Effects of barley bread intake on reducing postprandial glucose after consuming the second meals
- Conditions
- Healthy subjects
- Registration Number
- JPRN-UMIN000029722
- Lead Sponsor
- The Faculty of Life and Environmental Sciences, University of Yamanashi
- Brief Summary
In analysis excluded 6 subjects with greater or equal to criteria of borderline diabetes (fasting blood glucose of 110 mg / dL), the blood glucose concentration at 90 minutes after the second meal intake was significantly lower at the barley bread intake in the first meal than at the wheat bread intake (p<0.05). Analysis of all participants showed that the blood glucose concentrations at 30 min after the first meal intake and at 60 and 90 min after the second meal intake (p<0.05) were significantly lower at the barley bread intake than at the wheat bread intake.
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- Complete: follow-up complete
- Sex
- All
- Target Recruitment
- 35
Not provided
Exclusion criteria is as follows: (1)Subjects diagnosed as metabolic diseases such as diabetes, hypertension, hyperlipidemia and hyperuricemia (2)Subjects diagnosed as impaired glucose tolerance in the past year (3)Subjects with severe infective diseases, with severe diseases such as cancer, with severe external injuries, or/and just before and just after operations. (4)Subjects consuming anti-diabetic drugs out of National Health Insurance (5)Subjects consuming routinely health foods such as supplements, which speculatively affect the results of the trial (6)Smokers (7)Subjects with excessive alcohol drinking (8)Subjects with hypersensitiveness for test foods (e.g. alimentary allergies) in the trial (9)Subjects with pregnancy or possibility of pregnancy (10) Subjects found offensive by doctors, health nurse and persons responsible to the trial
Study & Design
- Study Type
- Interventional
- Study Design
- Not specified
- Primary Outcome Measures
Name Time Method
- Secondary Outcome Measures
Name Time Method