Effect of Fiber Composite-enriched Breads on Glycemic Responses

Glycemic Index Laboratories

Status: Completed

Conditions: Glycemic Response

Treatments: Other: Wholegrain bread; Other: 15% fiber-rich bread; Other: 30% fiber-rich bread; Other: White bread

Study type: Interventional

Funder types: Other; Industry

Identifiers

NCT03224806

GIL-1426

Details and patient eligibility

About

Health organizations recommend fiber-rich and whole-grain foods for healthy diets due to their physiological beneficial effects on human health. But, little information is available between these 2 food categories, i.e. fiber added to foods versus fiber naturally present in foods. The present study investigated the effect of enriching white wheat flour with wheat bran at 2 levels (15 and 30%) to produce 15% fiber-rich bread (15FRB) and 30% fiber-rich bread (30FRB) and compared them with white bread (WB) and whole-grain bread (WGB) in terms of bread quality, palatability, satiety, and glycemic response. Ten healthy subjects were studied on 4 separate days with each subject testing all 4 types of bread. On each test day subjects came to the test center after an overnight fast. After 2 fasting finger-prick blood samples, they ate a portion of one of the breads containing 50g available carbohydrate and had further blood samples at intervals over 2 hours. They also rated their feelings of satiety fasting and at intervals over 2 hours.

Full description

Health organizations recommend fiber-rich and whole-grain foods for healthy diets due to their physiological beneficial effects on human health. But, little information is available between these 2 food categories, i.e. fiber added to foods versus fiber naturally present in foods. The present study investigated the effect of enriching white wheat flour with wheat bran at 2 levels (15 and 30%) to produce 15% fiber-rich bread (15FRB) and 30% fiber-rich bread (30FRB) and compared them with white bread (WB) and whole-grain bread (WGB) in terms of bread quality, palatability, satiety, and glycemic response. Ten healthy subjects were studied on 4 separate days with each subject testing all 4 types of bread. On each test day subjects came to the test center after an overnight fast. After 2 fasting finger-prick blood samples 5 minutes apart, they ate a portion of one of the breads containing 50g available carbohydrate and had further blood samples at 15, 30, 45, 60,90 and 120 min after starting to eat. After each blood sample also rated their feelings of satiety on a 7-point scale from extremely hungry to extremely full.

Enrollment: 10 patients

Sex: All

Ages: 18 to 75 years old

Volunteers: No Healthy Volunteers

Inclusion criteria

• Good health

Exclusion criteria

• Known history of AIDS, hepatitis, diabetes or a heart condition
• Use of drugs which would increase risk to the subject or affect the results in the opinion of the medical director
• Any condition which would increase risk to the subject or affect the results in the opinion of the medical director
• Individuals who cannot or will not comply with experimental procedures or do not follow safety guidelines.

Trial design

Primary purpose: Basic Science

Allocation: Non-Randomized

Interventional model: Crossover Assignment

Masking: None (Open label)

---

10 participants in 4 patient groups

Wholegrain bread

Other group

Treatment:

Other: Wholegrain bread

White bread

Other group

Treatment:

Other: White bread

15% fiber-rich bread

Other group

Treatment:

Other: 15% fiber-rich bread

30% fiber-rich bread

Other group

Treatment:

Other: 30% fiber-rich bread