Metabolic Effects of High-amylose Wheat-based Breads

Federico II University

Status: Completed

Conditions: Postprandial Hyperglycemia

Treatments: Other: Test meal

Study type: Interventional

Funder types: Other

Identifiers

NCT03899974

252/17

Details and patient eligibility

About

The amylose-amylopectin ratio influences starch properties. A higher amylose content is associated with slower starch digestion thus reducing the postprandial plasma glucose response and improving the overall postprandial metabolism. So far, limited evidence is available on the metabolic effect of wheat-based foods rich in amylose. This randomised controlled study investigated the acute metabolic effects of amylose-rich wheat-based breads in overweight subjects focusing on potential mechanisms.

Enrollment: 20 patients

Sex: All

Ages: 18 to 70 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Overweight/obese
• 18-70 years

Exclusion criteria

• age <18 and >70 years;
• fasting triglycerides ≥400 mg/dl;
• fasting cholesterol >270 mg/dl;
• cardiovascular events (myocardial infarction or stroke) during the 6 months prior to the study
• established diabetes mellitus or any chronic disease
• renal and liver failure (creatinine >1.7 mg/dl and transaminases >2 times than normal values, respectively)
• anaemia (Hb <12 g /dl)

Trial design

Primary purpose: Prevention

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Triple Blind

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20 participants in 3 patient groups

70% amylose bread

Experimental group

Description:

Mixed meal with 80g of available carbohydrates coming mainly from high-amylose bread (made with 70% high-amylose flour)

Treatment:

Other: Test meal

85% amylose bread

Experimental group

Description:

Mixed meal with 80g of available carbohydrates coming mainly from high-amylose bread (made with 85% high-amylose flour)

Treatment:

Other: Test meal

Control bread

Active Comparator group

Description:

Mixed meal with 80g of available carbohydrates coming mainly from conventional bread

Treatment:

Other: Test meal