Postprandial Effects of Functional Bread

University of Bergen

Status: Completed

Conditions: Postprandial Hyperglycemia

Treatments: Dietary Supplement: Functional bread

Study type: Interventional

Funder types: Other

Identifiers

NCT04289545

11367/2019

Details and patient eligibility

About

This study investigates whether bread with added galactomannan, a soluble fiber, can reduce the postprandial glucose response in healthy overweight adults.

Full description

This single-blind crossover-designed study wants to investigate the postprandial effect of functional bread in healthy overweight adults. Therefore, four types of bread, consumed by the participants, have added galactomannan in different amounts and viscosities, and one bread is the control bread.

The participants arrive after an overnight fast and before the consumption of bread, a fasting blood sample is taken.

After the ingestion, blood samples are taken at specific times. The area under the curve of the postprandial glucose is expected to differ between the functional breads.

Enrollment: 12 patients

Sex: All

Ages: 18 to 60 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• healthy, overweight adults (BMI between 25 and 30 kg/m2)

Exclusion criteria

• Known diagnosis of diabetes mellitus type 2
• HbA1c at screening ≥ 48 mmol/mol
• Other chronic diseases (heart disease, cancer) within the last 3 years
• Pregnancy and lactation
• Known drug or alcohol abuse
• Unwilling to follow the study requirements

Trial design

Primary purpose: Basic Science

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Single Blind

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12 participants in 5 patient groups, including a placebo group

Control Bread

Placebo Comparator group

Description:

no added guar gum

Treatment:

Dietary Supplement: Functional bread

Functional Bread 1

Active Comparator group

Description:

10% guar gum, low molecular weight

Treatment:

Dietary Supplement: Functional bread

functional Bread 2

Active Comparator group

Description:

10% guar gum, high molecular weight

Treatment:

Dietary Supplement: Functional bread

Functional Bread 3

Active Comparator group

Description:

15% guar gum, low molecular weight

Treatment:

Dietary Supplement: Functional bread

Functional Bread 4

Active Comparator group

Description:

15% guar gum, high molecular weight

Treatment:

Dietary Supplement: Functional bread