Effect of Fiber Composite-enriched Breads on Glycemic Responses

NCT03224806 | Completed

• 1 other identifier: GIL-1426
• Study Type: interventional
• Target: 10
• Locations: 1 country
• Sites: 1

Brief Summary

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.

Conditions

Glycemic Response

Outcome Measures

Primary Outcomes (1)

• Glucose AUC

  Incremental area under the glucose response curve ignoring area below fasting glucose

  2 hours

Secondary Outcomes (2)

• Satiety AUC

  2 hours

• Hydrolysis index

  2 hours

Study Arms (4)

Wholegrain bread

OTHER

Other: Wholegrain bread

White bread

OTHER

Other: White bread

15% fiber-rich bread

OTHER

Other: 15% fiber-rich bread

30% fiber-rich bread

OTHER

Other: 30% fiber-rich bread

Interventions

Wholegrain bread OTHER

156.8g wholegrain bread

Wholegrain bread

White bread OTHER

122.6g white bread

White bread

15% fiber-rich bread OTHER

139.2g bread made with 15% added wheat bran

15% fiber-rich bread

30% fiber-rich bread OTHER

166.5g bread made with 30% added wheat bran

30% fiber-rich bread

Eligibility Criteria

• Age: 18 Years - 75 Years
• Sex: all
• Age Groups: Adult (18-64), Older Adult (65+)

You may qualify if:

• Good health

You may not qualify if:

• 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.

Sponsors & Collaborators

• Glycemic Index Laboratories, Inc: lead
• University of Guelph: collaborator
• Guelph Research and Development Centre, Agriculture and Agri-Food Canada: collaborator

Study Sites (1)

Glycemic Index Laboratories, Inc.

Toronto, Ontario, M5C 2X3, Canada

Location

Study Officials

• Thomas MS Wolever, MD, PhD

  GI Labs

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: NON RANDOMIZED
• Masking: NONE
• Purpose: BASIC SCIENCE
• Intervention Model: CROSSOVER
• Sponsor Type: INDUSTRY
• Responsible Party: SPONSOR

Study Record Dates

• First Submitted: July 19, 2017
• First Posted: July 21, 2017
• Study Start: June 3, 2014
• Primary Completion: June 13, 2014
• Study Completion: June 13, 2014
• Last Updated: July 21, 2017

Record last verified: 2017-07

Data Sharing

• IPD Sharing: Will not share

Locations

CA (1)