Effect of Oat Compounds on Postprandial Glucose Response

Lund University

Status: Completed

Conditions: Healthy Subjects

Treatments: Other: High beta glucans; Other: Polar lipids; Other: Control; Other: Low beta glucans; Other: Low beta glucans + low polar lipids

Study type: Interventional

Funder types: Other

Identifiers

NCT05177172

Scanoats

Details and patient eligibility

About

In this project we will investigate synergistic effects of oat polar lipids and beta glucans on postprandial glucose tolerance

Enrollment: 20 patients

Sex: All

Ages: 20 to 40 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• healthy
• BMI 20-28 kg/m2
• Diet which follows the Nordic Nutrition Recommendations (non-vegetarian)

Exclusion criteria

• fasting glucose > 6.1 mmol/L
• metabolic diseases
• gastrointestinal disease
• chronic and/or psychological disease
• food allergy
• Vegetarian or vegan diets, or other special diets

Trial design

Primary purpose: Prevention

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Single Blind

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20 participants in 5 patient groups, including a placebo group

Control

Placebo Comparator group

Description:

White wheat flour bread

Treatment:

Other: Control

High betaglucans

Experimental group

Description:

White wheat flour bread included beta glucans with the highest amounts in this study

Treatment:

Other: High beta glucans

Low beta glucans

Experimental group

Description:

White wheat flour bread included beta glucans with the lowest amounts in this study

Treatment:

Other: Low beta glucans

Low beta glucans + low polar lipids

Experimental group

Description:

White wheat flour bread included a combination of the lowest amounts of beta glucans and polar lipids

Treatment:

Other: Low beta glucans + low polar lipids

low polar lipids

Experimental group

Description:

White wheat flour bread included polar lipids

Treatment:

Other: Polar lipids