Effect of Oat Compounds on Postprandial Glucose Response

Study Overview
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Brief Summary
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In this project we will investigate synergistic effects of oat polar lipids and beta glucans on postprandial glucose tolerance

Official Title
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Synergistic Effect of Oat Beta-glucans and Oat Polar Lipids on Postprandial Glucose Response

Conditions
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Healthy Subjects

Intervention / Treatment
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* Other: High beta glucans
* Other: Low beta glucans
* Other: Low beta glucans + low polar lipids
* Other: Polar lipids
* Other: Control


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: healthy BMI 20-28 kg/m2 Diet which follows the Nordic Nutrition Recommendations (non-vegetarian) Exclusion Criteria: fasting glucose > 6.1 mmol/L metabolic diseases gastrointestinal disease chronic and/or psychological disease food allergy Vegetarian or vegan diets, or other special diets

Ages Eligible for Study
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Minimum Age: 20 Years
Maximum Age: 40 Years

Sexes Eligible for Study
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All

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Design Details

Primary Purpose: Prevention
Allocation: Randomized
Intervention Model: Crossover Assignment
Interventional Model Description: Randomised food study in healthy subjects
Masking: Single


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Placebo Comparator: Control<br>White wheat flour bread | Other: Control<br>* No beta glucans or polar lipids<br>|
| Experimental: High betaglucans<br>White wheat flour bread included beta glucans with the highest amounts in this study | Other: High beta glucans<br>* higher dose betaglucans<br>|
| Experimental: Low beta glucans<br>White wheat flour bread included beta glucans with the lowest amounts in this study | Other: Low beta glucans<br>* lower dose beta glucans<br>|
| Experimental: Low beta glucans + low polar lipids<br>White wheat flour bread included a combination of the lowest amounts of beta glucans and polar lipids | Other: Low beta glucans + low polar lipids<br>* low dose betaglucans in a combination with low dose of polar lipids<br>|
| Experimental: low polar lipids<br>White wheat flour bread included polar lipids | Other: Polar lipids<br>* low dose polar lipids<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Glucose tolerance | Postprandial glucose concentrations (mmol/L). The incremental area under the curve will be calculated and expressed as mmol*minutes/litre. | 3 hours. Fasting (time =0 minutes), 15 minutes, 30 minutes, 45 minutes, 60 minutes, 90 minutes, 120 minutes, 150 minutes, 180 minutes | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Subjective appetite variables | Postprandial sensation of hunger, satiety, and desire to eat will be determined with a 100 millimeter visual analogue scale (VAS). The left end of the VAS scale represent not at all (e.g. hungry) and right end of the scale represented extremely. One scale for each parameter will be used. The total area under the curve will be calculated, and the results will be expressed as millimeter*minutes. | 3 hours. Fasting (time =0 minutes), 15 minutes, 30 minutes, 45 minutes, 60 minutes, 90 minutes, 120 minutes, 150 minutes, 180 minutes | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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Prevention, food, diabetes type 2, postprandial glucose regulation, appetite, oat, polar lipids, obesity, glucose tolerance