Glucose Kinetics After Wheat and Rye Breads

NCT03581266 | Completed

• 1 other identifier: 2014/290
• Study Type: interventional
• Target: 10
• Locations: 0 countries
• Sites: N/A

Brief Summary

Certain functional properties of cereal products, e.g. their postprandial glucose and insulin responses, have been characterized as steps towards obtaining a greater understanding of their beneficial health effects. A low-glycemic index diet results in decreased postprandial insulin and glucose responses, which is thought to be beneficial for insulin and glucose metabolism. In healthy subjects, it has been shown that rye breads (RBs) produce a lower postprandial insulin response compared with refined wheat breads (RWB) despite similar glucose responses. Juntunen et al. (2003) suggested that the difference in the structural characteristics between rye and wheat breads is a possible explanatory mechanism. However, the underlying mechanism of this discrepancy between insulin and glucose responses to rye bread, the so-called "rye factor" (RF), is still largely unknown. Faster starch digestibility and higher postprandial insulin responses for RWB compared with RBs may indicate faster intestinal glucose absorption and faster glucose disappearance respectively. Therefore our hypothesis is that despite having similar glucose responses, RWB has faster turn over (kinetics) compared with RBs. The present study is aiming to apply an experimental set up which can comprehend the hypothetical differences in RWB and RBs kinetics.

Conditions

Diabetes Mellitus, Type 2. Physiology of Glucose Kinetics

Keywords

Rye; Wheat; Rye factor; Glucose kinetics

Outcome Measures

Primary Outcomes (1)

• Investigate glucose kinetics after ingestion of wheat and rye breads

  Glucose kinetics are investigated after ingestions of two different kinds of bread based breakfasts in order to see how the body responds to the different breads.

  Completed and published study within 3 years after end of sample collection

Study Arms (2)

Rye

EXPERIMENTAL

A breakfast consisting of whole slices of wholemeal rye bread containing 50 g of available carbohydrates. The breakfast additionally included 250 mL water and 50 g of cucumber.

Other: Rye/Wheat

Wheat

EXPERIMENTAL

A breakfast consisting of whole slices of refined wheat bread containing 50 g of available carbohydrates. The breakfast additionally included 250 mL water and 50 g of cucumber.

Other: Rye/Wheat

Interventions

Rye/Wheat OTHER

Mechanistic study of glucose kinetics after ingestion two kinds of bread

Rye; Wheat

Eligibility Criteria

• Age: 18 Years - 40 Years
• Gender Eligibility Details: Only males were recruited
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• Males 18-40 years with BMI 22-25.5 kg/m2

You may not qualify if:

• A family history of diabetes mellitus, regular use of nicotine, recurrent extensive exercise, regular intake of medication or food intolerances. The subjects had to be free from illnesses for one month prior to the study.

Sponsors & Collaborators

• Swedish University of Agricultural Sciences: lead
• Uppsala University: collaborator
• CTC Clinical Trial Consultants AB: collaborator

MeSH Terms

Conditions

Diabetes Mellitus

Condition Hierarchy (Ancestors)

Glucose Metabolism Disorders; Metabolic Diseases; Nutritional and Metabolic Diseases; Endocrine System Diseases

Study Officials

• Ali A Moazzami, PhD

  Swedish University of Agricultural Sciences

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: NONE
• Purpose: BASIC SCIENCE
• Intervention Model: CROSSOVER
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Associate professor, PhD

Model Details: The study was carried out using a crossover design with a three-week washout period. The participants stayed overnight at the facility and had one out of two types of breakfast in the morning.

Study Record Dates

• First Submitted: June 26, 2018
• First Posted: July 10, 2018
• Study Start: June 1, 2015
• Primary Completion: November 30, 2015
• Study Completion: November 30, 2015
• Last Updated: July 10, 2018

Record last verified: 2018-06