Effect of Oat Compounds on Postprandial Glucose Response

Sponsor

Lund University (Other)

Overall Status

Completed

CT.gov ID

NCT05177172

Collaborator

(none)

Enrollment

Location

Arms

1.6

Actual Duration (Months)

12.4

Patients Per Site Per Month

Study Details

Study Description

Brief Summary

In this project we will investigate synergistic effects of oat polar lipids and beta glucans on postprandial glucose tolerance

Condition or Disease	Intervention/Treatment	Phase
Healthy Subjects	Other: High beta glucans Other: Low beta glucans Other: Low beta glucans + low polar lipids Other: Polar lipids Other: Control	N/A

Study Design

Study Type:

Interventional

Actual Enrollment :

20 participants

Allocation:

Randomized

Intervention Model:

Crossover Assignment

Intervention Model Description:

Randomised food study in healthy subjectsRandomised food study in healthy subjects

Masking:

Single (Participant)

Masking Description:

Four test products and one reference product (control). Participants are not aware of which product that is served at each visits

Primary Purpose:

Prevention

Official Title:

Synergistic Effect of Oat Beta-glucans and Oat Polar Lipids on Postprandial Glucose Response

Actual Study Start Date :

Dec 1, 2021

Actual Primary Completion Date :

Jan 19, 2022

Actual Study Completion Date :

Jan 19, 2022

Arms and Interventions

Arm	Intervention/Treatment
Placebo Comparator: Control White wheat flour bread	Other: Control No beta glucans or polar lipids
Experimental: High betaglucans White wheat flour bread included beta glucans with the highest amounts in this study	Other: High beta glucans higher dose betaglucans
Experimental: Low beta glucans White wheat flour bread included beta glucans with the lowest amounts in this study	Other: Low beta glucans lower dose beta glucans
Experimental: Low beta glucans + low polar lipids White wheat flour bread included a combination of the lowest amounts of beta glucans and polar lipids	Other: Low beta glucans + low polar lipids low dose betaglucans in a combination with low dose of polar lipids
Experimental: low polar lipids White wheat flour bread included polar lipids	Other: Polar lipids low dose polar lipids

Outcome Measures

Primary Outcome Measures

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

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.