Glycemic Index Clinical Trial
Official title:
Comparison of the Glycemic Response of Consumption of Bread Enriched With Barley Beta-glucans With White Bread. Controlled Intervention Trial. A Pilot Study
Objective of the study is to investigate the influence of beta-glucan enriched barley flour as constituent of bread on glycaemic response (GR) in healthy human volunteers. Glycaemic response will be measured as AUC of blood glucose after consumption of barley bread, and compared with white bread.
Objective of the study is to investigate the influence of beta-glucan enriched barley flour
as constituent of bread on glycaemic response (GR) in healthy human volunteers. Glycaemic
response will be measured as the area under the curve (AUC) of blood glucose after
consumption of barley bread(s), and compared with AUC for white bread. Measurements will be
done in line with recommendations. In line with recommendations ten healthy human volunteers
will be tested to obtain a sufficient statistical power. GR measurement will be based on
available carbohydrates. Amount of bread will be standardised to contain 50 g of available
carbohydrates. Subjects will consume bread sample with 250 mL of water, within 10-15 minutes.
Blood sampling times will be at 0 min (baseline sample), followed by 15, 30, 45, 60, 90 and
120 min after starting to eat the test meal. Glucose levels will be measured in capillary
blood. For reference and test meals, the investigators will do at least 2 AUC measurements
per subject. AUC calculation will be based on incremental AUC, ignoring area under the
baseline. Comparison will be done as the mean of the individual ratios.
The differences between the different products ingested will be analyzed with the statistical
test of analysis of variance. In case of failure to find homogeneity in the variances the
nonparametric ANOVA, the Kruskal-Wallis test, will be used. The results will be expressed as
mean ± standard deviation for each with a significance level of 0.05 for all the statistical
tests.
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