The Effect of Content of Barley Beta-glucans in Bread on Postprandial Blood Sugar

Institute of Nutrition, Slovenia (Nutris)12 enrolled

Overview

The effect of content of barley beta-glucans in bread on postprandial blood sugar will be measured with open-label crossover study. Study will be conducted in Slovenia on 10-12 adult subjects who will test three barley beta-glucan containing bread formulations (food) in comparison with a reference white bread. Objective of the study is to investigate the influence of the content of barley beta-glucan in bread on glycaemic index (incremental area under the curve (IAUC) for the blood glucose response curve for barley beta-glucan containing breads in comparison to reference white bread.

Study Type

INTERVENTIONAL

Allocation

RANDOMIZED

Purpose

BASIC_SCIENCE

Masking

NONE

Enrollment

Conditions

Glycemic Index

Interventions

REFERENCE: white bread - BGL0 [RP]

Eligibility

Sex: ALLMin age: 18 YearsMax age: 65 YearsHealthy volunteers:

Medical Language ↔ Plain English

Inclusion Criteria: * Subject Informed consent form (ICF) is singed * Aged above 18 years at the time of the signature of ICF * No known food allergy or intolerance * No medications known to affect glucose tolerance - stable doses of oral contraceptives, acetylsalicylic acid, thyroxin, vitamins and mineral supplements or drugs to treat hypertension or osteoporosis are acceptable. * Willing to follow all study procedures, including attending all site visits (including sessions for blood sampling and use of CGM) * Body mass index (BMI) \> 25 Exclusion Criteria: * Subject Informed consent form (ICF) is singed * Aged above 18 years at the time of the signature of ICF * No known food allergy or intolerance * No medications known to affect glucose tolerance - stable doses of oral contraceptives, acetylsalicylic acid, thyroxin, vitamins and mineral supplements or drugs to treat hypertension or osteoporosis are acceptable. * Willing to follow all study procedures, including attending all site visits (including sessions for blood sampling and use of CGM) * Body mass index (BMI) \> 25

Outcomes

Primary Outcomes

Change in glycaemic response (capillary blood glucose)

Change in incremental area under the curve (IAUC) the blood glucose response curve for barley beta-glucan containing breads (investigational products; IP1-3), in comparison to white bread (reference product; RP)

Time frame: 2 hours