Effects of Less-processed Whole Grain Bread Products (Wheat and Fortified With Legumes) on Postprandial Glucose and Subsequent Metabolic Responses.
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 18
- 试验地点
- 2
- 主要终点
- Change in glucose incremental area under the curve (iAUC) after consumption of the breads compared to the iAUC after consumption of the reference food.
研究概览
简要总结
The structural properties of bread are considered one of the most important factors that can affect its digestibility, glucose homeostasis and postprandial metabolic responses. The purpose of this study is to examine the effects of consumption of less processed whole grain bread products (wheat and fortified with legumes) in comparison with finely milled whole grain bread products on postprandial glycaemic response and appetite regulation.
详细描述
Postprandial glucose response caused by bread products of different degree of processing, as well as their appetite regulating properties will be evaluated. In the intervention there are totally four samples, the reference (white wheat bread), the less processed whole wheat bread, the whole wheat bread fortified with finely milled legumes (chickpeas), the whole wheat bread fortified with less processed legumes (chickpeas). The volunteers that will be enrolled in the study should be apparently healthy subjects (women and men) with normal body weight. Certain effects related to the structure of the different products on glycemic and insulinemic responses, subjective appetite ratings and other parameters will be examined.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Prevention
- 盲法
- Single (Participant)
入排标准
- 年龄范围
- 20 Years 至 40 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •normal exercise and dietary habbits
- •weight stable for at least 3 months before enrollment
排除标准
- •pregnancy and lactation
- •chronic medical illness
- •regular intense exercise (>5 hrs/week)
- •alcohol consumption >2 drinks/day
研究组 & 干预措施
Less processed whole wheat bread
Treatment with of less processed whole wheat bread.
干预措施: Less processed whole wheat bread (Other)
Reference Food (white wheat bread)
Treatment with reference food.
干预措施: White wheat bread (Other)
Finely milled whole wheat-legume bread
Treatment with finely milled whole wheat-legume bread.
干预措施: Finely milled whole wheat-legume bread (Other)
Less processed whole wheat-legume bread
Treatment with less processed whole wheat-legume bread.
干预措施: Less processed whole wheat-legume bread (Other)
结局指标
主要结局
Change in glucose incremental area under the curve (iAUC) after consumption of the breads compared to the iAUC after consumption of the reference food.
时间窗: Time points: 0 (before food consumption), 30, 45, 60, 90,120,180 minutes postprandially (4 times in total).
Blood glucose concentration will be measured for each participant before and after the test foods, with blood samples being collected at specific time points: 0 (before food consumption), 30, 45, 60, 90, 120, 180 minutes postprandially for each food.
次要结局
- Subjective appetite ratings(Time points: 0 (before food consumption), 30, 60, 90,120,180 minutes postprandially (4 times in total).)
研究者
Amalia Yanni
Research and Teaching Associate
Harokopio University