Barley Tortillas Study in Healthy Volunteers

University of Manitoba

Status: Completed

Conditions: Healthy

Treatments: Dietary Supplement: food product

Study type: Interventional

Funder types: Other

Identifiers

NCT00831285

B2008:133

Agriculture and Agri-food CAN

Details and patient eligibility

About

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

Full description

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.

Enrollment: 12 patients

Sex: All

Ages: 18 to 40 years old

Volunteers: Accepts Healthy Volunteers

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

Trial design

12 participants in 6 patient groups

tortilla with high amylose flour

Experimental group

Treatment:

Dietary Supplement: food product

barley tortilla with low amylose flour

Experimental group

Treatment:

Dietary Supplement: food product

barley tortilla with low amylose flour and soluble fibre

Experimental group

Treatment:

Dietary Supplement: food product

barley tortilla with low amylose flour and insoluble fibre

Experimental group

Treatment:

Dietary Supplement: food product

glucose

Active Comparator group

Treatment:

Dietary Supplement: food product

barley tortilla with low amylose flour and low soluble fibre

Experimental group

Treatment:

Dietary Supplement: food product