Barley Tortillas Study in Healthy Volunteers

University of Manitoba12 enrolled

Overview

The variation in starch and fibre composition of prepared barley tortillas will have a significant effect on glycemic response.

Specifically, we wish to examine the glycemic response of barley tortillas containing different ratios of amylose and amylopectin and different amounts of soluble and insoluble fibre with an appropriate control during acute phase testing in healthy volunteers. Possible relationships between composition of the barley tortillas and the degree of physiological response will also be investigated as the secondary objective.

Study Type

INTERVENTIONAL

Allocation

RANDOMIZED

Masking

TRIPLE

Enrollment

Conditions

Healthy

Interventions

food productDIETARY_SUPPLEMENT

food product given at one of six visits

Eligibility

Sex: ALLMin age: 18 YearsMax age: 40 YearsHealthy volunteers:

Medical Language ↔ Plain English

Inclusion Criteria: * male or female age 18 to 40 years * normal glycated hemoglobin of \<6% * BMI of 20 to 30 * must read the consent form * must comply with the protocol requirements Exclusion Criteria: * allergies to barley flour * presence of chronic conditions such as cardiovascular disease, hypertension, disorders affecting the gastrointestinal tract, thyroid disease, and requiring medication for these conditions * requiring medication for glycemic control * consumption of supplements which have an effect on blood glucose response

Locations (1)

St. Boniface General Hospital Research Centre

Winnipeg, Manitoba, Canada

Outcomes

Primary Outcomes

Calculation of area under the curve for glucose and insulin

Time frame: 6 weeks

Secondary Outcomes

comparison of food groups using ANOVA

Time frame: 6 weeks

measurement of incretins

Time frame: 6 weeks

Data from ClinicalTrials.gov

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