Health Effects of Oats and Oat Bioactive in Human
Study Details
Study Description
Brief Summary
Aim of the study is to investigate health effects of oats and oat derived components, in human intervention studies, with the purpose to build new knowledge for development of cardiometabolic protective foods.
| Condition or Disease | Intervention/Treatment | Phase |
|---|---|---|
|
N/A |
Detailed Description
The overall goal is to increase the knowledge which can be used for the development of food products with anti-diabetic properties, with the purpose to facilitate healthier food choices for people. More specifically the primary purpose of this project is to evaluate effects in healthy humans on cardiometabolic test markers of oat and oat based product. The new knowledge will form a base for the development of oat based food products with added health values.
Study Design
Arms and Interventions
| Arm | Intervention/Treatment |
|---|---|
| Placebo Comparator: Control product A glucose solution (glucose and water) based on 42 gram carbohydrates. |
Combination Product: Control product
Glucose based beverage without added test components is used as control product
|
| Experimental: Oat Beverage 1 The test product is an oat based beverage with added vegetable oil. The test portion is based on 42 gram available carbohydrates and consumed as a breakfast meal prior to determinations of test variables in the morning. |
Combination Product: Oat Beverage 1
Oat based beverage with added different concentration of extracted oat component.
|
| Experimental: Oat Beverage 2 The test product is an oat based beverage with added vegetable oil. The test portion is based on 42 gram available carbohydrates and consumed as a breakfast meal prior to determinations of test variables in the morning. |
Combination Product: Oat Beverage 2
Oat based beverage with added different concentration of extracted oat component.
|
| Experimental: Oat Beverage 3 The test product is an oat based beverage with added vegetable oil. The test portion is based on 42 gram available carbohydrates and consumed as a breakfast meal prior to determinations of test variables in the morning. |
Combination Product: Oat Beverage 3
Oat based beverage with added different concentration of extracted oat component.
|
| Experimental: Oat Beverage 4 The test product is an oat based beverage. The test portion is based on 42 gram available carbohydrates and consumed as a breakfast meal prior to determinations of test variables in the morning. |
Combination Product: Oat Beverage 4
Oat based beverage with added different concentration of extracted oat component.
|
Outcome Measures
Primary Outcome Measures
- Blood glucose regulation [0 - 5.5 hours ( at fasting and then repeatedly after breakfast and Standardize lunch)]
Postprandial blood glucose regulation (incremental area under the curve) acute after intake of the test products and at forthcoming meals within 5.5 hours after consumption of test products.
Secondary Outcome Measures
- Serum insulin [0 - 5.5 hours ( at fasting and then repeatedly after breakfast and Standardize lunch)]
Acute effects of postprandial serum insulin concentrations (incremental area under the curve) after intake of the test products.
- plasma GLP-1 (glucagon-like peptide-1 ) [0 - 5.5 hours ( at fasting and then repeatedly after breakfast and Standardize lunch)]
Gastro-intestinale hormones involved in appetite and metabolic regulation
- IL (interleukin)-6 [0 - 5.5 hours ( at fasting and then repeatedly after breakfast and Standardize lunch)]
Inflammatory markers in blood
- Plasma PYY (peptide tyrosine tyrosine) [0 - 5.5 hours ( at fasting and then repeatedly after breakfast and Standardize lunch)]
Gastro-intestinale hormones involved in appetite and metabolic regulation
- IL- 1beta [0 - 5.5 hours ( at fasting and then repeatedly after breakfast and Standardize lunch)]
Inflammatory markers in blood
Other Outcome Measures
- Subjective appetite sensations [0 - 5.5 hours ( at fasting and then repeatedly after breakfast and Standardize lunch)]
Determined with VAS (visual analogue scale) scales (0-100 mm) as a range of subjective sensations related to appetite (such as hunger, desire to eat or fullness)
- Breath hydrogen concentrations [0 - 5.5 hours ( at fasting and then repeatedly after breakfast and Standardize lunch)]
Indicator of gut fermentation
- Mood (valence and activity) [0 - 5.5 hours ( at fasting and then repeatedly after breakfast and Standardize lunch)]
Determined with VAS (visual analogue scale) scales 0-100 mm
Eligibility Criteria
Criteria
Inclusion Criteria:
-
healthy adults
-
BMI 18,5 - 25
-
non smokers
-
consuming a non-vegetarian diet that follows the Nordic guidances
Exclusion Criteria:
-
Fasting blood glucose concentration >6.1 mmol/l
-
known cardio-metabolic disease (e.g. diabetes, hypertension, metabolic syndrome), gastro-intestinal disorders such as IBS (irritable bowel syndrome) that can interfere with the study results, food allergies. Further no antibiotics or probiotics should have been consumed within 4 weeks prior to and during the study.
Contacts and Locations
Locations
| Site | City | State | Country | Postal Code | |
|---|---|---|---|---|---|
| 1 | Food Technology, engineering and Nutrition, LTH, Lund University | Lund | Sweden | 22100 |
Sponsors and Collaborators
- Lund University
- Swedish Foundation for Strategic Research
Investigators
- Study Chair: Anne Nilsson, Lund University
Study Documents (Full-Text)
None provided.More Information
Publications
None provided.- Protokoll 2018/8