Effects of Barley Based Food Products on Metabolism and Gut Microflora

Lund University

Status: Completed

Conditions: Healthy Subjects

Treatments: Other: white wheat bread; Other: Barley kernel bread

Study type: Interventional

Funder types: Other

Identifiers

NCT02427555

AFC-Y8-2015

Details and patient eligibility

About

The main objective is to investigate gut microflora composition in relation to cardiometabolic risk markers, and to investigate the effects of 3 days intervention with a barley kernel based product on these variables.

Full description

100 subjects were invited to deliver faecal samples. From this cohort 40 subjects were chosen based on their gut microflora composition to participate in the Barley intervention.

Enrollment: 100 patients

Sex: All

Ages: 50 to 70 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• healthy men and women between 50-79 years and
• BMI between 19-28.

Exclusion criteria

• fasting blood glucose concentrations > 6,1 mmol/L,
• known metabolic disorders or gastrointestinal diseases or other disorders that can interfere with the results of the study.
• furthermore, the subjects should be non-smokers and
• consume a normal (non-vegetarian) diet as is recommended by the Nordic dietary guidelines.
• antibiotics or probiotics should not have been taken during four weeks prior to faeces donation.

Trial design

Primary purpose: Prevention

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: None (Open label)

---

100 participants in 2 patient groups

Barley kernel bread

Experimental group

Treatment:

Other: Barley kernel bread

Whit wheat flour bread

Sham Comparator group

Treatment:

Other: white wheat bread