Effect of Various Processed Oat Bran in a Beverage Matrix on Glycaemic Health

Summary

Whilst a cause-and-effect relationship between consumption of oat ß-glucans and reduction in PPGR has been demonstrated, little is understood about its:

* Application to liquid matrices: There are few studies which looked into the effect of a dose of ß-glucan applicable to beverages. Previous studies have explored oat ß-glucan doses between 2g to 13g per serving of test product (Note: the oat ß-glucan dose for the proposed trial is \<2g).
* Impact following processing: Collectively, oat processing, ß-glucan structure and its physiological impact on PPGR are closely linked. Some studies have investigated the effect of oat processing or dosage on PPGR, but to our knowledge, no study has systematically characterised the effect of processing on oat structure, and clinically measured its subsequent impact on PPGR.

Conditions

• Healthy

Interventions

OTHER

Beverage powder with 12% oat bran processed with method A

50g of beverage powder to be reconstituted with 330ml of water. Subjects will orally consume one of the five test products in a random order over the five test visits.

OTHER

Beverage powder with 12% oat bran processed with method B

50g of beverage powder to be reconstituted with 330ml of water. Subjects will orally consume one of the five test products in a random order over the five test visits.

OTHER

Beverage powder with 12% oat bran processed with method C

50g of beverage powder to be reconstituted with 330ml of water. Subjects will orally consume one of the five test products in a random order over the five test visits.

OTHER

Placebo Comparator: Minimally-processed oat bran (Positive Control)

50g of beverage powder to be reconstituted with 330ml of water. Subjects will orally consume one of the five test products in a random order over the five test visits.

OTHER

Placebo Comparator: Readily-digestible carbohydrate (negative control)

50g of beverage powder to be reconstituted with 330ml of water. Subjects will orally consume one of the five test products in a random order over the five test visits.

Sponsors & Collaborators

• National University Hospital, Singapore

  collaborator OTHER

• National University of Singapore

  collaborator OTHER

• Société des Produits Nestlé (SPN)

  lead INDUSTRY

Study Design

Allocation

RANDOMIZED

Purpose

TREATMENT

Masking

QUADRUPLE

Model

CROSSOVER

Eligibility

Min Age

24 Years

Max Age

39 Years

Sex

ALL

Healthy Volunteers

Yes

Timeline & Regulatory

Start

2021-07-19

Primary Completion

2021-12-21

Completion

2021-12-21

Countries

• Singapore

Study Locations