Effects of Bran Size on Glycemic Responses

Agricultural University of Athens

Status: Completed

Conditions: Appetitive Behavior; Potential Abnormality of Glucose Tolerance

Treatments: Other: Bread enriched with fine wheat bran and carob seed flour; Other: Glucose as reference food; Other: Bread enriched with fine wheat bran; Other: White bread as reference food; Other: Bread enriched with coarse wheat bran

Study type: Interventional

Funder types: Other

Identifiers

NCT03314142

1256

Details and patient eligibility

About

This study investigated the effects of bran's particle size on glycemic responses

Full description

This study aimed at 1. to determine the GI and GL of three breads and 2. to investigate the effects of bran's particle size on postprandial glycemic response in healthy subjects.

Enrollment: 10 patients

Sex: All

Ages: 18 to 50 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Healthy, non-smoking, non-diabetic men and women, individuals with normal body mass index (BMI; between 18.5 and 24.9 kg/m2)

Exclusion criteria

• severe chronic disease (e.g. coronary heart disease, diabetes mellitus, kidney or liver conditions, endocrine conditions)
• gastrointestinal disorders
• pregnancy
• lactation
• competitive sports
• alcohol or drug dependency

Trial design

Primary purpose: Other

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Single Blind

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10 participants in 5 patient groups

Glucose as reference food

Experimental group

Description:

Ten healthy, normal weight subjects (male: 7, female: 3) after 10-14 hr fast, consumed 50g available carbohydrate from white bread and glucose, two times, in different weeks as reference foods along with 250ml water; and 50g available carbohydrates from bread enriched with coarse wheat bran (CB), bread enriched with fine wheat bran (obtained by milling the coarse bran) (FB) and the FB in which 10% of the flour was substituted with carob seed flour (CSFB), tested once, in different weeks along with 250ml water. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120min. The first glucose sample was taken exactly 15min after the first bite of food or drink.

Treatment:

Other: Bread enriched with coarse wheat bran

Other: Bread enriched with fine wheat bran

Other: White bread as reference food

Other: Bread enriched with fine wheat bran and carob seed flour

Other: Glucose as reference food

White bread as reference food

Experimental group

Description:

Ten healthy, normal weight subjects (male: 7, female: 3) after 10-14 hr fast, consumed 50g available carbohydrate from white bread and glucose, two times, in different weeks as reference foods along with 250ml water; and 50g available carbohydrates from bread enriched with coarse wheat bran (CB), bread enriched with fine wheat bran (obtained by milling the coarse bran) (FB) and the FB in which 10% of the flour was substituted with carob seed flour (CSFB), tested once, in different weeks along with 250ml water. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120min. The first glucose sample was taken exactly 15min after the first bite of food or drink.

Treatment:

Other: Bread enriched with coarse wheat bran

Other: Bread enriched with fine wheat bran

Other: White bread as reference food

Other: Bread enriched with fine wheat bran and carob seed flour

Other: Glucose as reference food

Bread enriched with coarse wheat bran

Experimental group

Description:

Ten healthy, normal weight subjects (male: 7, female: 3) after 10-14 hr fast, consumed 50g available carbohydrate from white bread and glucose, two times, in different weeks as reference foods along with 250ml water; and 50g available carbohydrates from bread enriched with coarse wheat bran (CB), bread enriched with fine wheat bran (obtained by milling the coarse bran) (FB) and the FB in which 10% of the flour was substituted with carob seed flour (CSFB), tested once, in different weeks along with 250ml water. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120min. The first glucose sample was taken exactly 15min after the first bite of food or drink.

Treatment:

Other: Bread enriched with coarse wheat bran

Other: Bread enriched with fine wheat bran

Other: White bread as reference food

Other: Bread enriched with fine wheat bran and carob seed flour

Other: Glucose as reference food

Bread enriched with fine wheat bran

Experimental group

Description:

Ten healthy, normal weight subjects (male: 7, female: 3) after 10-14 hr fast, consumed 50g available carbohydrate from white bread and glucose, two times, in different weeks as reference foods along with 250ml water; and 50g available carbohydrates from bread enriched with coarse wheat bran (CB), bread enriched with fine wheat bran (obtained by milling the coarse bran) (FB) and the FB in which 10% of the flour was substituted with carob seed flour (CSFB), tested once, in different weeks along with 250ml water. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120min. The first glucose sample was taken exactly 15min after the first bite of food or drink.

Treatment:

Other: Bread enriched with coarse wheat bran

Other: Bread enriched with fine wheat bran

Other: White bread as reference food

Other: Bread enriched with fine wheat bran and carob seed flour

Other: Glucose as reference food

Bread enriched with fine wheat and carob

Experimental group

Description:

Ten healthy, normal weight subjects (male: 7, female: 3) after 10-14 hr fast, consumed 50g available carbohydrate from white bread and glucose, two times, in different weeks as reference foods along with 250ml water; and 50g available carbohydrates from bread enriched with coarse wheat bran (CB), bread enriched with fine wheat bran (obtained by milling the coarse bran) (FB) and the FB in which 10% of the flour was substituted with carob seed flour (CSFB), tested once, in different weeks along with 250ml water. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120min. The first glucose sample was taken exactly 15min after the first bite of food or drink.

Treatment:

Other: Bread enriched with coarse wheat bran

Other: Bread enriched with fine wheat bran

Other: White bread as reference food

Other: Bread enriched with fine wheat bran and carob seed flour

Other: Glucose as reference food