Effects of Barley and Oat Breads on Appetite

NCT04749498 | Completed DMC

• 1 other identifier: TSA-2019-8761
• Study Type: interventional
• Target: 20
• Locations: 1 country
• Sites: 1

Brief Summary

This study aimed to compare the postprandial effects of ß-glucan derived from oats bread (OB) and barley bread (BB) on appetite and glycemia. A randomized, double-blind, crossover trial included 20 healthy individuals. All participants consumed BB, white bread (WB), and whole wheat bread (WWB) with a standard breakfast and then were served an ad libitum lunch on four different days. A visual analog scale (VAS) was used to assess appetite before breakfast and at 15, 30, 60, 90, 120, 150, and 180 minutes after breakfast. Blood glucose levels were measured at 0, 15, 30, 45, 60, 90, and 120 minutes. Postprandial appetite and glucose responses were quantified as the incremental area under the curve (iAUC) calculated according to the trapezoidal rule.

Conditions

Healthy; Appetitive Behavior

Keywords

appetite; barley; β-glucan; bread; glucose; oats; food intake

Outcome Measures

Primary Outcomes (3)

• Postprandial appetite response

  The separate visual analog scale factors like hunger, fullness, desiring for eat, and prospective food consumption were combined to produce an additional measure termed 'composite appetite score'. This average appetite score was computed for 0, 15, 30, 60, 90, 120, 150, and 180 minutes using the following equation: \[(hunger + desire to eat + prospective food consumption + (100 - fullness)\]/4 Total scale score changes in a range of 0-100. Higher values represent a worse outcome. Postprandial apetite response was quantified as incremental area under the curve (iAUC), which was calculated according to the trapezoidal rule by using composite appetite scores at time points 0, 15, 30, 60, 90, 120, 150, and 180 minutes. Higher values represent a worse outcome.

  Three hours postprandial period (from fasting to 180 minutes after the test breakfast)

• Postprandial glucose response

  Postprandial glucose response was quantified as incremental area under the curve (iAUC), which was calculated according to the trapezoidal rule by using serum glucose values at time points 0, 15, 30, 45, 60, 90, and 120 minutes. Higher values represent a worse outcome.

  Two hours postprandial period (from fasting to 120 minutes after the test breakfast)

• Subsequent energy consumption

  Energy intake at ad libitum lunch was calculated.

  Three hours after consuming the test breakfast (at 180 minutes)

Secondary Outcomes (5)

• Visual appeal of test bread

  Immediately after consuming test meal (at 15 minutes)

• Smell of test bread

  Immediately after consuming test meal (at 15 minutes)

• Taste of test bread

  Immediately after consuming test meal (at 15 minutes)

• Aftertaste of test bread

  Immediately after consuming test meal (at 15 minutes)

• Palatability of test bread

  Immediately after consuming test meal (at 15 minutes)

Study Arms (4)

White Bread

ACTIVE COMPARATOR

White bread with a standard test breakfast

Other: White Bread

Whole Wheat Bread

ACTIVE COMPARATOR

Whole wheat bread with a standard test breakfast

Other: Whole Wheat Bread

Barley Bread

EXPERIMENTAL

Barley bread with a standard test breakfast

Other: Barley Bread

Oat Bread

EXPERIMENTAL

Oat bread with a standard test breakfast

Other: Oat Bread

Interventions

White Bread OTHER

Test breakfast with white bread was served after 12-hours of fasting and participants were asked to consume the meal in full, within 15 minutes.

White Bread

Whole Wheat Bread OTHER

In a crossover design, this bread was served with a standard breakfast to compare other breads.

Whole Wheat Bread

Barley Bread OTHER

In a crossover design, this bread was served with a standard breakfast to compare other breads.

Barley Bread

Oat Bread OTHER

In a crossover design, this bread was served with a standard breakfast to compare other breads.

Oat Bread

Eligibility Criteria

• Age: 19 Years - 35 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• Healthy
• Normal-weight (BMI 18.5-25 kg/m2)
• years
• Having a \<3.5 score on the Dutch Eating Behavior Questionnaire (considered as unrestrictive eating behavior)

You may not qualify if:

• Applying an energy-restricted diet in the last three months
• Having a change in body weight \>5 kg in the last three months
• Vegans
• Having any chronic diseases such as diabetes, hypertension, etc.
• Physician-diagnosed medications or conditions that influence metabolism
• Having fasting glucose \>100 mg/dl
• Smoking
• Exercising heavily
• Having chewing/swallowing difficulties or sensitivity/allergies to any food to be used in the study
• Lack of appetite
• Pregnant and lactating women
• Skipping breakfast meals

Sponsors & Collaborators

• TC Erciyes University: lead

Study Sites (1)

Erciyes University Faculty of Health Sciences

Kayseri, Kayseri̇, 38039, Turkey (Türkiye)

Location

Related Publications (1)

• Caferoglu Z, Aytekin Sahin G, Gonulalan Z, Hatipoglu N. Effects of whole-grain barley and oat beta-glucans on postprandial glycemia and appetite: a randomized controlled crossover trial. Food Funct. 2022 Oct 3;13(19):10225-10234. doi: 10.1039/d2fo01717b.

  PMID: 36124913 DERIVED

MeSH Terms

Conditions

Appetitive Behavior

Condition Hierarchy (Ancestors)

Behavior, Animal; Behavior

Study Officials

• Zeynep Caferoglu, PhD

  Erciyes University Faculty of Health Sciences 38039 Kayseri / Turkey

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: DOUBLE
• Who Masked: PARTICIPANT, INVESTIGATOR
• Purpose: SCREENING
• Intervention Model: CROSSOVER
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Assistant Professor Doctor

Study Record Dates

• First Submitted: February 6, 2021
• First Posted: February 11, 2021
• Study Start: April 1, 2019
• Primary Completion: March 1, 2020
• Study Completion: February 1, 2021
• Last Updated: February 15, 2021

Record last verified: 2021-02

Locations

TU (1)