Postprandial Effects of Functional Bread

University of Bergen12 enrolled

Overview

This study investigates whether bread with added galactomannan, a soluble fiber, can reduce the postprandial glucose response in healthy overweight adults.

This single-blind crossover-designed study wants to investigate the postprandial effect of functional bread in healthy overweight adults. Therefore, four types of bread, consumed by the participants, have added galactomannan in different amounts and viscosities, and one bread is the control bread. The participants arrive after an overnight fast and before the consumption of bread, a fasting blood sample is taken. After the ingestion, blood samples are taken at specific times. The area under the curve of the postprandial glucose is expected to differ between the functional breads.

Study Type

INTERVENTIONAL

Allocation

RANDOMIZED

Purpose

BASIC_SCIENCE

Masking

SINGLE

Enrollment

Conditions

Postprandial Hyperglycemia

Interventions

Functional breadDIETARY_SUPPLEMENT

Postprandial effects of bread containing galactomannan

Eligibility

Sex: ALLMin age: 18 YearsMax age: 60 YearsHealthy volunteers:

Medical Language ↔ Plain English

Inclusion Criteria: * healthy, overweight adults (BMI between 25 and 30 kg/m2) Exclusion Criteria: * Known diagnosis of diabetes mellitus type 2 * HbA1c at screening ≥ 48 mmol/mol * Other chronic diseases (heart disease, cancer) within the last 3 years * Pregnancy and lactation * Known drug or alcohol abuse * Unwilling to follow the study requirements

Locations (1)

University of Bergen, Research Unit for Health Surveys

Bergen, Norway

Outcomes

Primary Outcomes

area under the curve of postprandial glucose

Time frame: 180 minutes

Secondary Outcomes

area under the curve postprandial insulin

Time frame: 180 minutes

Data from ClinicalTrials.gov

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