Effect of Oat Compounds on Postprandial Glucose Response
Synergistic Effect of Oat Beta-glucans and Oat Polar Lipids on Postprandial Glucose Response
1 other identifier
interventional
20
1 country
1
Brief Summary
In this project we will investigate synergistic effects of oat polar lipids and beta glucans on postprandial glucose tolerance
Trial Health
Trial Health Score
Automated assessment based on enrollment pace, timeline, and geographic reach
participants targeted
Target at below P25 for not_applicable
Started Dec 2021
Shorter than P25 for not_applicable
1 active site
Health score is calculated from publicly available data and should be used for screening purposes only.
Trial Relationships
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Study Timeline
Key milestones and dates
First Submitted
Initial submission to the registry
December 1, 2021
CompletedStudy Start
First participant enrolled
December 1, 2021
CompletedFirst Posted
Study publicly available on registry
January 4, 2022
CompletedPrimary Completion
Last participant's last visit for primary outcome
January 19, 2022
CompletedStudy Completion
Last participant's last visit for all outcomes
January 19, 2022
CompletedJanuary 21, 2022
January 1, 2022
2 months
December 1, 2021
January 20, 2022
Conditions
Keywords
Outcome Measures
Primary Outcomes (1)
Glucose tolerance
Postprandial glucose concentrations (mmol/L). The incremental area under the curve will be calculated and expressed as mmol\*minutes/litre.
3 hours. Fasting (time =0 minutes), 15 minutes, 30 minutes, 45 minutes, 60 minutes, 90 minutes, 120 minutes, 150 minutes, 180 minutes
Secondary Outcomes (1)
Subjective appetite variables
3 hours. Fasting (time =0 minutes), 15 minutes, 30 minutes, 45 minutes, 60 minutes, 90 minutes, 120 minutes, 150 minutes, 180 minutes
Study Arms (5)
Control
PLACEBO COMPARATORWhite wheat flour bread
High betaglucans
EXPERIMENTALWhite wheat flour bread included beta glucans with the highest amounts in this study
Low beta glucans
EXPERIMENTALWhite wheat flour bread included beta glucans with the lowest amounts in this study
Low beta glucans + low polar lipids
EXPERIMENTALWhite wheat flour bread included a combination of the lowest amounts of beta glucans and polar lipids
low polar lipids
EXPERIMENTALWhite wheat flour bread included polar lipids
Interventions
low dose betaglucans in a combination with low dose of polar lipids
Eligibility Criteria
You may qualify if:
- healthy
- BMI 20-28 kg/m2
- Diet which follows the Nordic Nutrition Recommendations (non-vegetarian)
You may not qualify if:
- fasting glucose \> 6.1 mmol/L
- metabolic diseases
- gastrointestinal disease
- chronic and/or psychological disease
- food allergy
- Vegetarian or vegan diets, or other special diets
Contact the study team to confirm eligibility.
Sponsors & Collaborators
- Lund Universitylead
Study Sites (1)
Lund University, Food Technology, Engineering and Nutrition
Lund, 22100, Sweden
MeSH Terms
Conditions
Condition Hierarchy (Ancestors)
Study Design
- Study Type
- interventional
- Phase
- not applicable
- Allocation
- RANDOMIZED
- Masking
- SINGLE
- Who Masked
- PARTICIPANT
- Masking Details
- Four test products and one reference product (control). Participants are not aware of which product that is served at each visits
- Purpose
- PREVENTION
- Intervention Model
- CROSSOVER
- Sponsor Type
- OTHER
- Responsible Party
- PRINCIPAL INVESTIGATOR
- PI Title
- Associate professor
Study Record Dates
First Submitted
December 1, 2021
First Posted
January 4, 2022
Study Start
December 1, 2021
Primary Completion
January 19, 2022
Study Completion
January 19, 2022
Last Updated
January 21, 2022
Record last verified: 2022-01
Data Sharing
- IPD Sharing
- Will share
Will be available after request