Effect of Fiber Composite-enriched Breads on Glycemic Responses

Glycemic Response Clinical Trial

Official title:

Effect of Fiber Composite-enriched Breads on Glycemic Responses

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT03224806
• Other study ID #: GIL-1426
• Status: Completed
• Phase: N/A
• First received: July 19, 2017
• Last updated: July 19, 2017
• Start date: June 3, 2014
• Est. completion date: June 13, 2014

Study information

• Verified date: July 2017
• Source: Glycemic Index Laboratories, Inc
• Contact: n/a
• Is FDA regulated: No
• Study type: Interventional

Clinical Trial Summary

Health organizations recommend fiber-rich and whole-grain foods for healthy diets due to their physiological beneficial effects on human health. But, little information is available between these 2 food categories, i.e. fiber added to foods versus fiber naturally present in foods. The present study investigated the effect of enriching white wheat flour with wheat bran at 2 levels (15 and 30%) to produce 15% fiber-rich bread (15FRB) and 30% fiber-rich bread (30FRB) and compared them with white bread (WB) and whole-grain bread (WGB) in terms of bread quality, palatability, satiety, and glycemic response. Ten healthy subjects were studied on 4 separate days with each subject testing all 4 types of bread. On each test day subjects came to the test center after an overnight fast. After 2 fasting finger-prick blood samples, they ate a portion of one of the breads containing 50g available carbohydrate and had further blood samples at intervals over 2 hours. They also rated their feelings of satiety fasting and at intervals over 2 hours.

Description:

Health organizations recommend fiber-rich and whole-grain foods for healthy diets due to their physiological beneficial effects on human health. But, little information is available between these 2 food categories, i.e. fiber added to foods versus fiber naturally present in foods. The present study investigated the effect of enriching white wheat flour with wheat bran at 2 levels (15 and 30%) to produce 15% fiber-rich bread (15FRB) and 30% fiber-rich bread (30FRB) and compared them with white bread (WB) and whole-grain bread (WGB) in terms of bread quality, palatability, satiety, and glycemic response. Ten healthy subjects were studied on 4 separate days with each subject testing all 4 types of bread. On each test day subjects came to the test center after an overnight fast. After 2 fasting finger-prick blood samples 5 minutes apart, they ate a portion of one of the breads containing 50g available carbohydrate and had further blood samples at 15, 30, 45, 60,90 and 120 min after starting to eat. After each blood sample also rated their feelings of satiety on a 7-point scale from extremely hungry to extremely full.

Recruitment information / eligibility

• Status: Completed
• Enrollment: 10
• Est. completion date: June 13, 2014
• Est. primary completion date: June 13, 2014
• Gender: All
• Age group: 18 Years to 75 Years

Eligibility

Inclusion Criteria:

• Good health

Exclusion Criteria:

• Known history of AIDS, hepatitis, diabetes or a heart condition

• Use of drugs which would increase risk to the subject or affect the results in the opinion of the medical director

• Any condition which would increase risk to the subject or affect the results in the opinion of the medical director

• Individuals who cannot or will not comply with experimental procedures or do not follow safety guidelines.

Related Conditions & MeSH terms

• Glycemic Response

Intervention

Other:
• Wholegrain bread
156.8g wholegrain bread
• White bread
122.6g white bread
• 15% fiber-rich bread
139.2g bread made with 15% added wheat bran
• 30% fiber-rich bread
166.5g bread made with 30% added wheat bran

Locations

Country	Name	City	State
Canada	Glycemic Index Laboratories, Inc.	Toronto	Ontario

Sponsors (3)

Lead Sponsor	Collaborator
Glycemic Index Laboratories, Inc	Guelph Research and Development Centre, Agriculture and Agri-Food Canada, University of Guelph

Country where clinical trial is conducted

Canada, 

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	Glucose AUC	Incremental area under the glucose response curve ignoring area below fasting glucose	2 hours
Secondary	Satiety AUC	Incremental area under the satiety response curve	2 hours
Secondary	Hydrolysis index	Incremental area under the hydrolysis curve (amount of glucose released during in-vitro digestion of the breads) expressed as a percentage of that for white bread.	2 hours