Effect of Processed Blueberry on Blood Glucose and Antioxidant Status in Human Adults

Study Overview
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Brief Summary
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Canada's Food Guide (2007) recommended 7-10 servings of fruits and vegetables per day for a normal adult population. Although fruit juice (125 ml) is considered as one serving of fruits, the consumption of some fruit juices may be limited due to their high amount of sugar. The consumption of sugary drinks can lead to a rapid rise in postprandial glycaemia. Wild blueberries, due to their high level of anthocyanins, may provide multiple health benefits including improved blood glucose control, however, the consumption of fresh berries is limited by their short seasonal availability. Hydro-Thermodynamic (HTD) processing of blueberries allows the processing of whole berries including their skin and seeds into a beverage with the amount of anthocyanins comparable with fresh berries. The objective of the study is to investigate the effect of HTD-processed blueberries on postprandial glycaemia and antioxidant activity.

Official Title
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Effect of Hydro-Thermodynamic (HTD) Processed Blueberries on Postprandial Blood Glucose Control and Antioxidant Status in Human Adults

Conditions
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Blood Glucose

Intervention / Treatment
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* Other: Food-1
* Other: Food-2


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: Healthy adults Body mass index (BMI) within normal range (18.5-24.9 kg/m2 for adults) Exclusion Criteria: Chronic metabolic diseases or inflammatory conditions Smokers A medication that influences glucose control or gastrointestinal function Known allergies Intellectual disabilities

Ages Eligible for Study
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Minimum Age: 18 Years
Maximum Age: 35 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: None (Open Label)


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: HTD-blueberry beverage with white bread<br>The beverage prepared using hydro-thermodynamic processing of whole wild blueberries. | Other: Food-1<br>* HTD-blueberry beverage with white bread.<br>|
| Experimental: Sweetened water (control) with white bread<br>The water control of the same volume and with the same amount of available carbohydrate as HTD-blueberry beverage. | Other: Food-2<br>* Sweetened water with white bread as a control.<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Blood glucose | The concentration of glucose in venous blood after consuming HTD-blueberry beverage with white bread or water control with white bread. | 0-120 min | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Postprandial antioxidant activity in blood | The total antioxidant activity in blood plasma determined using a commercial Antioxidant Assay Kit. | 0-120 min | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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Blueberry, Blood Glucose, Antioxidants, Hydro-Thermodynamic Processing, Beverages