Glycemic Responses of an Innovative Oat Porridge

Study Overview
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Brief Summary
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The aim of this study is to investigate whether enzymatic modification of starch in a food product using amylomaltase induces a lower glycemic response in healthy subjects compared to its unmodified counterpart.

Detailed Description
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A single-blind, randomized, cross-over study design will be applied. During each of the two study visits, healthy participants will consume an oatmeal porridge. One porridge will be treated will amylomaltase to modify the molecular structure of starch while the other porridge will serve as a control (unmodified counterpart). Blood glucose measurements will be taken postprandially at regular time points.

Official Title
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Glycemic Responses of an Innovative Oat Porridge

Conditions
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Postprandial Glycemic Responses

Intervention / Treatment
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* Dietary Supplement: Oatmeal porridge


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: Body mass index (BMI) range 18.5 - 25.0 kg/m2 at screening visit Fasting whole blood glucose values < 6.3 mmol/L Regular diet with 3 meals a day (at least 5 times a week) Absence of health conditions that would prevent fulfillment of study requirements as judged by the Investigators on the basis of medical history Willingness to maintain habitual diet, physical activity pattern, and body weight throughout the trial and refrain from smoking for 12 h prior to each visit Willingness to abstain from alcohol consumption and to avoid vigorous physical activity for 24 h prior to study visits. Adequate level of understanding spoken and written English Willingness to provide informed consent to participate in the study Exclusion Criteria: Failure to meet any one of the inclusion criteria Recent participation in any clinical trial (< 90 days) Pregnant or lactating in the period of the study Known history of AIDS, hepatitis, diabetes mellitus (Type I and II), cardiovascular disease, any pathology (or recent surgical event) of the gastrointestinal system or any current metabolic or endocrine disease Alcohol consumption of > 14 standard drinks for women and > 21 standard drinks for men per week Celiac disease or gluten intolerance Use of medications known to influence carbohydrate metabolism, including, but not limited to adrenergic blockers, diuretics, thiazolidinediones, metformin and systemic corticosteroids the last 4 weeks before the screening visit Use of antibiotics during the last three months Reported slimming or medically prescribed diet Unwillingness or inability to comply with the experimental procedures and to follow the safety guidelines

Ages Eligible for Study
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Minimum Age: 18 Years
Maximum Age: 50 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: Basic Science
Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Single


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Active Comparator: Oatmeal porridge<br>Cold-stored oatmeal porridge (38 g oats) and stored for 24 h at 4 degrees Celsius | Dietary Supplement: Oatmeal porridge<br>* Investigation of the impact of enzymatic modification of the molecular structure of starch by amylomaltase on the postprandial glycemic responses of an oatmeal porridge.<br>|
| Active Comparator: Oatmeal porridge treated with amylomaltase<br>Cold-stored oatmeal porridge (38 g oats) treated with 30 enzyme units/g oats of amylomaltase and stored for 24 h at 4 degrees Celsius | Dietary Supplement: Oatmeal porridge<br>* Investigation of the impact of enzymatic modification of the molecular structure of starch by amylomaltase on the postprandial glycemic responses of an oatmeal porridge.<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Glucose response | incremental area under the curve of blood glucose after oat porridge consumption | up to 3 hours | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Glucose response | peak rise of the blood glucose after oat porridge consumption | up to 3 hours | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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enzymatic starch modification, postprandial glycemic responses