Glucose Kinetics After Wheat and Rye Breads

Diabetes Mellitus, Type 2. Physiology of Glucose Kinetics Clinical Trial

Official title:

Determination of Glucose Kinetics After Wheat and Rye Breads to Understand Their Physiological Effects

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT03581266
• Other study ID #: 2014/290
• Status: Completed
• Phase: N/A
• Start date: June 1, 2015
• Est. completion date: November 30, 2015

Study information

• Verified date: June 2018
• Source: Swedish University of Agricultural Sciences
• Contact: n/a
• Is FDA regulated: No
• Study type: Interventional

Clinical Trial 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.

Description:

The human subjects after an overnight fasting 10-12 hours are coming to the clinic. On arrival, catheters are inserted into a forearm vein of each arm for blood sampling and isotope infusion, respectively. A primed followed by a constant-rate infusion of [6,6-2H2] glucose are administered. The enrichment of [6,6-2H2] glucose in the blood is then measured at different time points after the breakfast. The glucose kinetics can be calculated from this.

Recruitment information / eligibility

• Status: Completed
• Enrollment: 10
• Est. completion date: November 30, 2015
• Est. primary completion date: November 30, 2015
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: Male
• Age group: 18 Years to 40 Years

Eligibility

Inclusion Criteria:

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

Exclusion Criteria:

• 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.

Related Conditions & MeSH terms

• Diabetes Mellitus
• Diabetes Mellitus, Type 2
• Diabetes Mellitus, Type 2. Physiology of Glucose Kinetics

Intervention

Other:
• Rye/Wheat
Mechanistic study of glucose kinetics after ingestion two kinds of bread

Locations

Country	Name	City	State
n/a

Sponsors (3)

Lead Sponsor	Collaborator
Swedish University of Agricultural Sciences	Clinical Trial Consultants, CTC, Uppsala University

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	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