Effect of Fiber Composite-enriched Breads on Glycemic Responses

Study Overview
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Brief Summary
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Health organizations recommend fiber-rich and whole-grain foods for healthy diets due to their physiological beneficial effects on human health. But, little information is available between these 2 food categories, i.e. fiber added to foods versus fiber naturally present in foods. The present study investigated the effect of enriching white wheat flour with wheat bran at 2 levels (15 and 30%) to produce 15% fiber-rich bread (15FRB) and 30% fiber-rich bread (30FRB) and compared them with white bread (WB) and whole-grain bread (WGB) in terms of bread quality, palatability, satiety, and glycemic response. Ten healthy subjects were studied on 4 separate days with each subject testing all 4 types of bread. On each test day subjects came to the test center after an overnight fast. After 2 fasting finger-prick blood samples, they ate a portion of one of the breads containing 50g available carbohydrate and had further blood samples at intervals over 2 hours. They also rated their feelings of satiety fasting and at intervals over 2 hours.

Detailed Description
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Health organizations recommend fiber-rich and whole-grain foods for healthy diets due to their physiological beneficial effects on human health. But, little information is available between these 2 food categories, i.e. fiber added to foods versus fiber naturally present in foods. The present study investigated the effect of enriching white wheat flour with wheat bran at 2 levels (15 and 30%) to produce 15% fiber-rich bread (15FRB) and 30% fiber-rich bread (30FRB) and compared them with white bread (WB) and whole-grain bread (WGB) in terms of bread quality, palatability, satiety, and glycemic response. Ten healthy subjects were studied on 4 separate days with each subject testing all 4 types of bread. On each test day subjects came to the test center after an overnight fast. After 2 fasting finger-prick blood samples 5 minutes apart, they ate a portion of one of the breads containing 50g available carbohydrate and had further blood samples at 15, 30, 45, 60,90 and 120 min after starting to eat. After each blood sample also rated their feelings of satiety on a 7-point scale from extremely hungry to extremely full.

Official Title
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Effect of Fiber Composite-enriched Breads on Glycemic Responses

Conditions
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Glycemic Response

Intervention / Treatment
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* Other: Wholegrain bread
* Other: White bread
* Other: 15% fiber-rich bread
* Other: 30% fiber-rich bread


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: Good health Exclusion Criteria: Known history of AIDS, hepatitis, diabetes or a heart condition Use of drugs which would increase risk to the subject or affect the results in the opinion of the medical director Any condition which would increase risk to the subject or affect the results in the opinion of the medical director Individuals who cannot or will not comply with experimental procedures or do not follow safety guidelines.

Ages Eligible for Study
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Minimum Age: 18 Years
Maximum Age: 75 Years

Sexes Eligible for Study
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All

Study Plan
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How is the study designed?
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Design Details

Primary Purpose: Basic Science
Allocation: Non-Randomized
Intervention Model: Crossover Assignment
Masking: None (Open Label)


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Other: Wholegrain bread<br> | Other: Wholegrain bread<br>* 156.8g wholegrain bread<br>|
| Other: White bread<br> | Other: White bread<br>* 122.6g white bread<br>|
| Other: 15% fiber-rich bread<br> | Other: 15% fiber-rich bread<br>* 139.2g bread made with 15% added wheat bran<br>|
| Other: 30% fiber-rich bread<br> | Other: 30% fiber-rich bread<br>* 166.5g bread made with 30% added wheat bran<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Glucose AUC | Incremental area under the glucose response curve ignoring area below fasting glucose | 2 hours | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Satiety AUC | Incremental area under the satiety response curve | 2 hours | 
| Hydrolysis index | Incremental area under the hydrolysis curve (amount of glucose released during in-vitro digestion of the breads) expressed as a percentage of that for white bread. | 2 hours |