Postprandial Effects of Functional Bread

Not Applicable

Completed

• Conditions: Postprandial Hyperglycemia
• Interventions: Dietary Supplement: Functional bread

• Registration Number: NCT04289545
• Lead Sponsor: University of Bergen

Brief Summary

This study investigates whether bread with added galactomannan, a soluble fiber, can reduce the postprandial glucose response in healthy overweight adults.

Detailed Description

This single-blind crossover-designed study wants to investigate the postprandial effect of functional bread in healthy overweight adults. Therefore, four types of bread, consumed by the participants, have added galactomannan in different amounts and viscosities, and one bread is the control bread.

The participants arrive after an overnight fast and before the consumption of bread, a fasting blood sample is taken.

After the ingestion, blood samples are taken at specific times. The area under the curve of the postprandial glucose is expected to differ between the functional breads.

Study Timeline

• Study Start: 2019-11-01
• Study First Submitted: 2020-02-26
• Study First Submitted QC: 2020-02-26
• Study First Posted: 2020-02-28
• Status Verified: 2021-07
• Primary Completion: 2021-07-07
• Study Completion: 2021-07-07
• Last Update Submitted: 2021-07-16
• Last Update Posted: 2021-07-19

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 12

Inclusion Criteria

• healthy, overweight adults (BMI between 25 and 30 kg/m2)

Exclusion Criteria

• Known diagnosis of diabetes mellitus type 2
• HbA1c at screening ≥ 48 mmol/mol
• Other chronic diseases (heart disease, cancer) within the last 3 years
• Pregnancy and lactation
• Known drug or alcohol abuse
• Unwilling to follow the study requirements

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Control Bread	Functional bread	no added guar gum
Functional Bread 1	Functional bread	10% guar gum, low molecular weight
Functional Bread 3	Functional bread	15% guar gum, low molecular weight
Functional Bread 4	Functional bread	15% guar gum, high molecular weight
functional Bread 2	Functional bread	10% guar gum, high molecular weight

Primary Outcome Measures

Name	Time	Method
area under the curve of postprandial glucose	180 minutes

Secondary Outcome Measures

Name	Time	Method
area under the curve postprandial insulin	180 minutes

Trial Locations

Locations (1)

University of Bergen, Research Unit for Health Surveys; 🇳🇴 Bergen, Norway