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Influence of Beta-glucan Enriched Barley Flour in Bread on Glycemic Response

NCT02543164 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 10

Last updated 2017-09-14

No results posted yet for this study

Summary

Objective of the study is to investigate the influence of beta-glucan enriched barley flour as constituent of bread on glycaemic response (GR) in healthy human volunteers. Glycaemic response will be measured as AUC of blood glucose after consumption of barley bread, and compared with white bread.

Conditions

  • Glycemic Index

Interventions

OTHER

REFERENCE: white bread

Determination of glycemic response after consumption of white bread: Capillary glucose will be taken at 0 min (baseline sample), followed by 15, 30, 45, 60, 90 and 120 min after starting to eat the meal to calculate the area under the curve (AUC).

OTHER

TEST: b-glucan enriched bread

Determination of glycemic response after consumption of bread enriched with barley beta-glucans (Test A) : Capillary glucose will be taken at 0 min (baseline sample), followed by 15, 30, 45, 60, 90 and 120 min after starting to eat the meal to calculate the area under the curve (AUC).

Sponsors & Collaborators

  • Valens Int. d.o.o., Slovenija

    collaborator INDUSTRY

  • Institute of Nutrition, Slovenia (Nutris)

    lead OTHER

Principal Investigators

  • Igor Pravst · Institute of Nutrition, Slovenia (Nutris)

  • Snežana Kocijančič · Institute of Nutrition, Slovenia (Nutris)

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
NONE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Max Age
65 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2015-02-28
Primary Completion
2017-09-30
Completion
2017-09-30

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT02543164 on ClinicalTrials.gov