Barley Bread and Metabolic Disease (Barleybread)

University of Copenhagen

Status

Completed

Conditions

Metabolic Syndrome

Treatments

Other: Barley bread

Other: Wheat bread

Study type

Interventional

Funder types

Other

Identifiers

NCT02867215

H-15010303

Details and patient eligibility

About

The aim of this study was to compare the metabolic effects of consuming whole barley bread and whole wheat bread, in healthy subjects. Also, to investigate the effect of whole grain flour on mineral status.

Full description

Generally, diet can be improved in order to lower diet-related diseases risk. However, the increasing prevalence rates of diet-related diseases indicate that, in practice, people's diet does not follow the recommendations. The intake of whole flour foods is consistently associated with reduced risk of type 2 diabetes and cardiovascular diseases in epidemiological studies, although the mechanisms of this association are unclear. Here the aim is to compare the metabolic effects and mineral status of consumption of diet containing wholemeal barley bread versus whole meal wheat bread in healthy subjects.

The intervention was designed as a randomized, cross over trial of 3-weeks duration. A total of 14 participants was included in the study. In one period subjects received WBB bread; in the second period, subjects received WWB bread. This bread is based on the recipe of Egyptian Baladi bread but formed in Danish buns form. Participants incorporated this bread into their normal habitual diet with regard to the study restrictions about other cereal food products. At the beginning and end of each intervention period blood was drawn and urine collected and stored for later analysis.

The primary outcomes of this study are evaluation of LDL-c, insulin and glucose levels evaluated by analysis of fasting blood samples. Furthermore, selected measures to evaluate SCFA level in blood is to be evaluated. Secondary outcomes include mineral status.

Enrollment

14 patients

Sex

All

Ages

20 to 53 years old

Volunteers

Accepts Healthy Volunteers

Inclusion criteria

Like and tolerate wheat/ barley bread products.
Age: 20 - 53 years
Body mass index (BMI): 23 - 30 kg/m2
Weight stable (<3 kg weight change during the last 6 months)
Apparently healthy
Informed consent signed
Freezer capacity for 1 week bread provision
Can attend all visits required for the study

Exclusion criteria

Wheat/gluten or barley intolerance
Smoking on a daily basis
Lactating (or lactating within 6 weeks prior to study start), pregnant (or pregnant within 3 months prior to study start) or wish to become pregnant during the study
Diagnosed with any form of diabetes or cardiovascular disease
Reported chronic gastrointestinal disorders
Taking dietary supplements during or one month prior to the study
Lack of cooperation and adherence to the protocol
Use of prescription medication will be evaluated on an individual basis
Blood donation within 3 months prior to study start or during the study
Participation in other clinical trials