Barley and Rice Mixture Effects on Blood Glucose

NCT03387345 | Completed

• 1 other identifier: STUDY00005413
• Study Type: interventional
• Target: 39
• Locations: 1 country
• Sites: 1

Brief Summary

The purpose of this research was to investigate 5 different formulations of whole grain barley and refined white rice against a control of white bread on post-prandial glycemic response, as well as self-reported hunger/satiety in a randomized cross-over trial.

Conditions

Blood Glucose; Dietary Fiber; Hunger

Keywords

glucose; dietary fiber; glycemia; whole grain

Outcome Measures

Primary Outcomes (1)

• Post-prandial glycemia

  Incremental area under the curve(iAUC) for plasma glucose concentrations were measured at 0, 15, 30, 45, 60, 90 and 120 min using the trapezoidal method to evaluate the glycemic response to each grain treatment.

  0 min, 15 min, 30 min, 45min , 60 min, 90 min, 120 min

Secondary Outcomes (4)

• Self-reported hunger

  0 min, 15 min, 30 min, 60 min, 90 min, 120 min

• Self-reported satiety

  0 min, 15 min, 30 min, 60 min, 90 min, 120 min

• Self-reported fullness

  0 min, 15 min, 30 min, 60 min, 90 min, 120 min

• Self-reported prospective food consumption

  0 min, 15 min, 30 min, 60 min, 90 min, 120 min

Study Arms (6)

bread-50/50-steelcut-80/20-flake-rice

EXPERIMENTAL

25 g of available carbohydrate was delivered to participants via (1) white bread, followed by (2) 50/50 rice-barley mix, followed by (3) 100% steel cut barley, followed by (4) 80/20 rice-barley mix, followed by (5) 100% barley flakes, followed by (6) 100% rice

Other: 100% steel cut barley; Other: 100% barley flakes; Other: 50/50 rice-barley mix; Other: 80/20 rice-barley mix; Other: 100% rice; Other: white bread

50/50-steelcut-80/20-flake-rice-bread

EXPERIMENTAL

25 g of available carbohydrate was delivered to participants via (1) 50/50 rice-barley mix, followed by (2) 100% steel cut barley, followed by (3) 80/20 rice-barley mix, followed by (4) 100% barley flakes, followed by (5) 100% rice, followed by (6) white bread

Other: 100% steel cut barley; Other: 100% barley flakes; Other: 50/50 rice-barley mix; Other: 80/20 rice-barley mix; Other: 100% rice; Other: white bread

steelcut-80/20-flake-rice-bread-50/50

EXPERIMENTAL

25 g of available carbohydrate was delivered to participants via (1) 100% steel cut barley, followed by (2) 80/20 rice-barley mix, followed by (3) 100% barley flakes, followed by (4) 100% rice, followed by (5) white bread, followed by (6) 50/50 rice-barley mix

Other: 100% steel cut barley; Other: 100% barley flakes; Other: 50/50 rice-barley mix; Other: 80/20 rice-barley mix; Other: 100% rice; Other: white bread

80/20-flake-rice-bread-50/50-steelcut

EXPERIMENTAL

25 g of available carbohydrate was delivered to participants via (1) 80/20 rice-barley mix, followed by (2) 100% barley flakes, followed by (3) 100% rice, followed by (4) white bread, followed by (5) 50/50 rice-barley mix, followed by (6) 100% steel cut barley

Other: 100% steel cut barley; Other: 100% barley flakes; Other: 50/50 rice-barley mix; Other: 80/20 rice-barley mix; Other: 100% rice; Other: white bread

flake-rice-bread-50/50-steelcut-80/20

EXPERIMENTAL

25 g of available carbohydrate was delivered to participants via (1) 100% barley flakes, followed by (2) 100% rice, followed by (3) white bread, followed by (4) 50/50 rice-barley mix, followed by (5) 100% steel cut barley, followed by (6) 80/20 rice-barley mix

Other: 100% steel cut barley; Other: 100% barley flakes; Other: 50/50 rice-barley mix; Other: 80/20 rice-barley mix; Other: 100% rice; Other: white bread

rice-bread-50/50-steelcut-80/20-flake

EXPERIMENTAL

25 g of available carbohydrate was delivered to participants via (1) 100% rice, followed by (2) white bread, followed by (3) 50/50 rice-barley mix, followed by (4) 100% steel cut barley, followed by (5) 80/20 rice-barley mix, followed by (6) 100% barley flakes

Other: 100% steel cut barley; Other: 100% barley flakes; Other: 50/50 rice-barley mix; Other: 80/20 rice-barley mix; Other: 100% rice; Other: white bread

Interventions

100% steel cut barley OTHER

25 g of available carbohydrate was delivered to participants via steel cut Sustagrain barley (Ardent Mills, LLC).

50/50-steelcut-80/20-flake-rice-bread; 80/20-flake-rice-bread-50/50-steelcut; bread-50/50-steelcut-80/20-flake-rice; flake-rice-bread-50/50-steelcut-80/20; rice-bread-50/50-steelcut-80/20-flake; steelcut-80/20-flake-rice-bread-50/50

100% barley flakes OTHER

25 g of available carbohydrate was delivered to participants via Sustagrain barley flakes (Ardent Mills, LLC).

50/50-steelcut-80/20-flake-rice-bread; 80/20-flake-rice-bread-50/50-steelcut; bread-50/50-steelcut-80/20-flake-rice; flake-rice-bread-50/50-steelcut-80/20; rice-bread-50/50-steelcut-80/20-flake; steelcut-80/20-flake-rice-bread-50/50

50/50 rice-barley mix OTHER

25 g of available carbohydrate was delivered to participants via a 50/50 mixture (by weight) of Goya medium grain white rice and steel cut Sustagrain barley (Ardent Mills, LLC).

50/50-steelcut-80/20-flake-rice-bread; 80/20-flake-rice-bread-50/50-steelcut; bread-50/50-steelcut-80/20-flake-rice; flake-rice-bread-50/50-steelcut-80/20; rice-bread-50/50-steelcut-80/20-flake; steelcut-80/20-flake-rice-bread-50/50

80/20 rice-barley mix OTHER

25 g of available carbohydrate was delivered to participants via a 80/20 mixture (by weight) of Goya medium grain white rice and steel cut Sustagrain barley (Ardent Mills, LLC).

50/50-steelcut-80/20-flake-rice-bread; 80/20-flake-rice-bread-50/50-steelcut; bread-50/50-steelcut-80/20-flake-rice; flake-rice-bread-50/50-steelcut-80/20; rice-bread-50/50-steelcut-80/20-flake; steelcut-80/20-flake-rice-bread-50/50

100% rice OTHER

25 g of available carbohydrate was delivered to participants via Goya medium grain white rice

50/50-steelcut-80/20-flake-rice-bread; 80/20-flake-rice-bread-50/50-steelcut; bread-50/50-steelcut-80/20-flake-rice; flake-rice-bread-50/50-steelcut-80/20; rice-bread-50/50-steelcut-80/20-flake; steelcut-80/20-flake-rice-bread-50/50

white bread OTHER

25 g of available carbohydrate was delivered to participants via Sara Lee Classic White Bread (Bimbo Bakeries USA, Inc.)

50/50-steelcut-80/20-flake-rice-bread; 80/20-flake-rice-bread-50/50-steelcut; bread-50/50-steelcut-80/20-flake-rice; flake-rice-bread-50/50-steelcut-80/20; rice-bread-50/50-steelcut-80/20-flake; steelcut-80/20-flake-rice-bread-50/50

Eligibility Criteria

• Age: 18 Years - 50 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• Healthy, English speaking adults;
• BMI between 18 and 30 kg/m2

You may not qualify if:

• History of GI malabsorption diseases, food allergy or intolerance to gluten;
• Prediabetes, and/or diabetes, and/or treatment with diabetic medications for any reason;
• Hypertension, hypothyroidism and other chronic disease that affects nutrient metabolism;
• Any women pregnant or lactating, or expecting to become pregnant during the study;
• Individuals with a history of bleeding disorders

Sponsors & Collaborators

• Arizona State University: lead
• Ardent Mills, LLC: collaborator

Study Sites (1)

Arizona Biomedical Collaborative

Phoenix, Arizona, 85004, United States

Location

Study Officials

• Corrie M Whisner, PhD

  Arizona State University

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: NONE
• Purpose: PREVENTION
• Intervention Model: CROSSOVER
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Assistant Professor

Model Details: Otherwise healthy male and female adults

Study Record Dates

• First Submitted: December 19, 2017
• First Posted: January 2, 2018
• Study Start: February 13, 2017
• Primary Completion: September 4, 2017
• Study Completion: September 18, 2017
• Last Updated: January 2, 2018

Record last verified: 2017-12

Data Sharing

• IPD Sharing: Will not share

Locations

US (1)