Effect of Various Processed Oat Bran in a Beverage Matrix on Glycaemic Health
Condition: Healthy
Study type: Interventional

Summary: 
      Whilst a cause-and-effect relationship between consumption of oat ß-glucans and reduction in
      PPGR has been demonstrated, little is understood about its:

        -  Application to liquid matrices: There are few studies which looked into the effect of a
           dose of ß-glucan applicable to beverages. Previous studies have explored oat ß-glucan
           doses between 2g to 13g per serving of test product (Note: the oat ß-glucan dose for the
           proposed trial is <2g).

        -  Impact following processing: Collectively, oat processing, ß-glucan structure and its
           physiological impact on PPGR are closely linked. Some studies have investigated the
           effect of oat processing or dosage on PPGR, but to our knowledge, no study has
           systematically characterised the effect of processing on oat structure, and clinically
           measured its subsequent impact on PPGR.
    

Detailed description: 
      The proposed study is a randomised, double blind, controlled, crossover trial to investigate
      the postprandial effects on glycemic response and related biomarkers/biological surrogates in
      five test product beverages:

      This study will investigate the post-prandial effects of five test products, including two
      controls:

        1. Beverage powder with 12% oat bran processed with method A (Test Product: TP-1)

        2. Beverage powder with 12% oat bran processed with method B (Test Product: TP-2)

        3. Beverage powder with 12% oat bran processed with method C (Test Product: TP-3)

        4. Beverage powder with 12% minimally-processed oat bran (Positive Control) (Test Product:
           TP-PC)

        5. Beverage powder without oat bran (Negative Control) (Test Product: TP-NC)
    

Intervention name(s): Beverage powder with 12% oat bran processed with method A; Beverage powder with 12% oat bran processed with method B; Beverage powder with 12% oat bran processed with method C; Placebo Comparator: Minimally-processed oat bran (Positive Control); Placebo Comparator: Readily-digestible carbohydrate (negative control)
Intervention type(s): Other; Other; Other; Other; Other
Intervention description(s): 50g of beverage powder to be reconstituted with 330ml of water. Subjects will orally consume one of the five test products in a random order over the five test visits.; 50g of beverage powder to be reconstituted with 330ml of water. Subjects will orally consume one of the five test products in a random order over the five test visits.; 50g of beverage powder to be reconstituted with 330ml of water. Subjects will orally consume one of the five test products in a random order over the five test visits.; 50g of beverage powder to be reconstituted with 330ml of water. Subjects will orally consume one of the five test products in a random order over the five test visits.; 50g of beverage powder to be reconstituted with 330ml of water. Subjects will orally consume one of the five test products in a random order over the five test visits.
Allocation: Randomized
Intervention model: Crossover Assignment
Intervention model description: Randomised controlled, double-blind, full crossover study conducted in an acute setting. 20 subjects will receive 5 test products, over 5 separate test visits in a crossover design.
Masking: Quadruple (Participant, Care Provider, Investigator, Outcomes Assessor)
Primary purpose: Treatment