Soluble Fibre Enriched CHO Food Study

Unity Health Toronto

Status

Unknown

Conditions

Healthy

Diabetes

Treatments

Dietary Supplement: Muffins

Dietary Supplement: Mashed Potatoes

Dietary Supplement: Bread

Dietary Supplement: Hot Breakfast Cereal

Study type

Interventional

Funder types

Other

Identifiers

NCT01898026

12-379C (Other Identifier)

White Line

Details and patient eligibility

About

The proposed study will examine the effects of incorporating a soluble fibre blend into commonly consumed refined carbohydrate foods on sensory parameters and postprandial blood glucose. A sensory evaluation will be conducted in phase I to asses for differences between the control and fibre enriched samples of white bread, mashed potatoes, muffin, hot breakfast cereal. Phase II will be investigating the postprandial blood glucose responses of the 8 test foods from phase I.

Full description

Literature to date points to beneficial glycemic effects from consumption of soluble fibre; however, whole grain products consumption is below recommendations possibly due to the presence of unappealing characteristic organoleptic properties. White, refined products are still the choice of the general public. As such, we propose to investigate the feasibility of increasing health benefits of commonly consumed white, refined carbohydrate products by incorporating a soluble fibre blend.

This research is important to determine the feasibility of developing fibre enriched carbohydrate foods that maintains the original organoleptic properties and is effective in reducing postprandial blood glucose response.

35 subjects will be recruited in phase I to complete a sensory evaluation on the test foods. Following tasting of the control and fibre-enriched samples, data on each subjects' liking or disliking will be collected through a 9-point hedonic scale.

An acute crossover RCT will be conducted in phase II by 10 healthy individuals. Subjects will be randomized to consume one the treatments at each visit and blood glucose levels over 120min and satiety scores will be measured.

Enrollment

35 estimated patients

Sex

All

Ages

19 to 75 years old

Volunteers

Accepts Healthy Volunteers

Inclusion criteria

Normotensive (SBP<140mmHg, DBP <90mmHg)
BMI 18.5 - 25 kg/m2
Post-menopausal or not pregnant women

Exclusion criteria

Allergy or sensitivity to test meals
Swallowing difficulties
Chronic use of medications or fibre
GI conditions affecting stomach pH
Must not be enrolled in another study
History of liver or kidney disease, diabetes, hypertension, stroke or myocardial infarctions, thyroid disease, celiac /gastrointestinal disease, HIV positive or AIDS