Effects of Barley Based Food Products on Metabolism and Gut Microflora

Lund University100 enrolled

Overview

The main objective is to investigate gut microflora composition in relation to cardiometabolic risk markers, and to investigate the effects of 3 days intervention with a barley kernel based product on these variables.

100 subjects were invited to deliver faecal samples. From this cohort 40 subjects were chosen based on their gut microflora composition to participate in the Barley intervention.

Study Type

INTERVENTIONAL

Allocation

RANDOMIZED

Purpose

PREVENTION

Masking

NONE

Enrollment

100

Conditions

Healthy Subjects

Interventions

Barley kernel breadOTHER

3 days intervention with barley kernel bread

white wheat breadOTHER

3 days intervention with white wheat bread

Eligibility

Sex: ALLMin age: 50 YearsMax age: 70 YearsHealthy volunteers:

Medical Language ↔ Plain English

Inclusion Criteria: * healthy men and women between 50-79 years and * BMI between 19-28. Exclusion Criteria: * fasting blood glucose concentrations \> 6,1 mmol/L, * known metabolic disorders or gastrointestinal diseases or other disorders that can interfere with the results of the study. * furthermore, the subjects should be non-smokers and * consume a normal (non-vegetarian) diet as is recommended by the Nordic dietary guidelines. * antibiotics or probiotics should not have been taken during four weeks prior to faeces donation.

Locations (1)

Food for Health Science Centre, Medicon Village, Lund University

Lund, Sweden

Outcomes

Primary Outcomes

Changes in glucose regulation

blood glucose concentrations are measured fasting and postprandially a standardised breakfast after interventions with barley based bread and white wheat bread, respectively

Time frame: Changes in fasting and postprandial blood glucose concentrations after 3 days intervention with a barley based bread in comparison to 3 days intervention with a white wheat based bread

Changes in colonic microbiota composition after intervention with barley

Gut microbiota composition are characterised after interventions with barley based bread and white wheat bread, respectively

Time frame: Changes in colonic microbiota composition after 3 days intervention with a barley based bread in comparison to 3 days intervention with a white wheat based bread

nucleotide polymorphisms (SNP in TCF7L2)

investigate nucleotide polymorphisms that associate with cardiometabolic traits, in particular the SNP in TCF7L2

Time frame: at baseline

Data from ClinicalTrials.gov

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