Whole Grains, Gastric Emptying and Glycemic Response

Purdue University

Status: Completed

Conditions: Appetitive Behavior; Obesity; Diabetes Mellitus, Type 2

Treatments: Other: Refined wheat flour porridge; Other: Cracked whole wheat porridge; Other: Refined wheat flour porridge,fine bran; Other: Semolina wheat porridge; Other: Refined wheat flour porridge,coarse bran; Other: Whole wheat flour porridge

Study type: Interventional

Funder types: Other

Identifiers

NCT03467659

1611018484

Details and patient eligibility

About

Whole grains have been associated with controlled glycemic response and increased satiety compared to refined grains. However, the properties of whole grains which are responsible for these purported improved health outcomes are still unclear. The current study investigated the extent of whole grains' low glycemic property when food properties are controlled, and how this relates to gastric emptying rate and glycemic response.

Full description

It is generally assumed that whole grain foods confer a health benefit in regards to moderated glycemia and increased satiety compared to foods made from refined grains. However, the extent of whole grains' low glycemic property may be limited by certain factors. For example, physical properties such as viscosity or particle size and differing starch digestion rates of whole grain foods may strongly influence glycemic response and gastric emptying rate. In this study, whole and refined grain wheat porridges were prepared from materials originating from the same milling source, with matched pairs for viscosity, starch and dietary fiber contents, and particle size. Subjects consumed wheat porridges containing 13C-labeled octanoic acid for assessment of gastric emptying rate, and they wore a continuous glucose monitor for measuring postprandial glucose levels. The purpose of this research was to test the hypothesis that the purported moderated glycemic response and slow gastric emptying rate are dependent on how these foods are processed. This work highlights the need to consider specific properties of whole grain foods for desired health outcomes in order to optimize the design of whole grain-based foods.

Enrollment: 16 patients

Sex: All

Ages: 18 to 50 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Aged between 18-50 years old
• Healthy, normal BMI (18.5 kg/m² <BMI < 25 kg/m²)
• Be free of any gastrointestinal diseases, diabetes, cardiovascular diseases
• Be free of any wheat allergies and gluten intolerances or sensitivities
• Not be pregnant or nursing

Exclusion criteria

• No medical problems
• No medication
• Pregnant or nursing

Trial design

Primary purpose: Basic Science

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Single Blind

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16 participants in 6 patient groups

Cracked whole wheat porridge

Experimental group

Description:

Large particle whole wheat porridge

Treatment:

Other: Cracked whole wheat porridge

Semolina wheat porridge

Experimental group

Description:

Large particle refined wheat porridge

Treatment:

Other: Semolina wheat porridge

Whole wheat flour porridge

Experimental group

Description:

Small particle whole wheat porridge

Treatment:

Other: Whole wheat flour porridge

Refined wheat flour porridge

Experimental group

Description:

Small particle refined wheat porridge

Treatment:

Other: Refined wheat flour porridge

Refined wheat flour porridge,fine bran

Experimental group

Description:

Small particle refined wheat porridge with small particle bran

Treatment:

Other: Refined wheat flour porridge,fine bran

Refined wheat flour porridge,coarse bran

Experimental group

Description:

Small particle refined wheat porridge with large particle bran

Treatment:

Other: Refined wheat flour porridge,coarse bran