Effect of Various Processed Oat Bran in a Beverage Matrix on Glycaemic Health

Healthy Clinical Trial

Official title:

A Randomised, Double-blind, Controlled, Crossover Study to Evaluate the Acute Effect on Glycemic Response and Related Biomarkers When Replacing Rapidly Digested Carbohydrates by β-glucan-rich Oat Bran Processed in Different Conditions

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT04930250
• Other study ID #: 20.13.DAI
• Status: Completed
• Phase: N/A
• Start date: July 19, 2021
• Est. completion date: December 21, 2021

Study information

• Verified date: September 2022
• Source: Nestlé
• Contact: n/a
• Is FDA regulated: No
• Study type: Interventional

Clinical Trial Summary

Whilst a cause-and-effect relationship between consumption of oat ß-glucans and reduction in PPGR has been demonstrated, little is understood about its:

• Application to liquid matrices: There are few studies which looked into the effect of a dose of ß-glucan applicable to beverages. Previous studies have explored oat ß-glucan doses between 2g to 13g per serving of test product (Note: the oat ß-glucan dose for the proposed trial is <2g).

• Impact following processing: Collectively, oat processing, ß-glucan structure and its physiological impact on PPGR are closely linked. Some studies have investigated the effect of oat processing or dosage on PPGR, but to our knowledge, no study has systematically characterised the effect of processing on oat structure, and clinically measured its subsequent impact on PPGR.

Description:

The proposed study is a randomised, double blind, controlled, crossover trial to investigate the postprandial effects on glycemic response and related biomarkers/biological surrogates in five test product beverages:

This study will investigate the post-prandial effects of five test products, including two controls:

1. Beverage powder with 12% oat bran processed with method A (Test Product: TP-1)

2. Beverage powder with 12% oat bran processed with method B (Test Product: TP-2)

3. Beverage powder with 12% oat bran processed with method C (Test Product: TP-3)

4. Beverage powder with 12% minimally-processed oat bran (Positive Control) (Test Product:

TP-PC)

5. Beverage powder without oat bran (Negative Control) (Test Product: TP-NC)

Recruitment information / eligibility

• Status: Completed
• Enrollment: 20
• Est. completion date: December 21, 2021
• Est. primary completion date: December 21, 2021
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: All
• Age group: 24 Years to 39 Years

Eligibility

Inclusion Criteria:

1. Male and female participants, age between 24 and 39 years

2. Healthy individuals with no comorbidities or on regular medication

3. BMI between 18.5-25 kg/m2

4. Able to understand and willing to sign an informed consent form in English

5. Regularly consume breakfast

6. Able and willing to consume 330ml of liquid in 10 minutes

7. For female participants, have a regular menstrual cycle

Exclusion Criteria:

1. Known food allergies or intolerances specifically to gluten, milk, lactose or any grains

2. Known drug allergies specifically paracetamol

3. Known sensitivity or has had an adverse reaction to paracetamol and non-steroidal anti-inflammatory drugs (NSAID) in the past

4. Individuals with regular prescriptions or regularly consume medication (at least once a month), including alternative medicine (e.g. traditional Chinese medicine)

5. Had been diagnosed or with a history of any metabolic disease or disorders, including diabetes, gestational diabetes and hypertension

6. Had been diagnosed or with a history of gastrointestinal disorders e.g. irritable bowel syndrome, constipation, diverticulitis

7. Had been hospitalised in the 3 months prior to the study.

8. Pregnant or lactating women, or planning to conceive in the next 3 months

9. Consumes more than 2 alcoholic drinks per day i.e. one drink is defined as either 150ml of wine, 340ml of beer/cider or 45ml of distilled spirit.

10. Smokers

11. Poor peripheral venous access based on past experiences with blood draw

12. Significant change in weight (= 3 kg body weight) in the past 3 months

13. Significant exercise pattern over the past 3 months defined as high-intensity exercise of more than 3 hours per week

14. Currently on a specialised diet e.g. vegetarian, vegan, weight loss plan, high protein diet

15. Unwilling to refrain from consuming fibre or prebiotic supplements, high fibre ingredients and more than 5 servings of fruits and vegetables per day over the length of the study.

16. Has donated blood in the past one month

17. Hierarchical link with the research team members

18. Participating in another clinical study

Related Conditions & MeSH terms

• Healthy

Intervention

Other:
• Beverage powder with 12% oat bran processed with method A
50g of beverage powder to be reconstituted with 330ml of water. Subjects will orally consume one of the five test products in a random order over the five test visits.
• Beverage powder with 12% oat bran processed with method B
50g of beverage powder to be reconstituted with 330ml of water. Subjects will orally consume one of the five test products in a random order over the five test visits.
• Beverage powder with 12% oat bran processed with method C
50g of beverage powder to be reconstituted with 330ml of water. Subjects will orally consume one of the five test products in a random order over the five test visits.
• Placebo Comparator: Minimally-processed oat bran (Positive Control)
50g of beverage powder to be reconstituted with 330ml of water. Subjects will orally consume one of the five test products in a random order over the five test visits.
• Placebo Comparator: Readily-digestible carbohydrate (negative control)
50g of beverage powder to be reconstituted with 330ml of water. Subjects will orally consume one of the five test products in a random order over the five test visits.

Locations

Country	Name	City	State
Singapore	National University Hospital	Singapore

Sponsors (3)

Lead Sponsor	Collaborator
Nestlé	National University Hospital, Singapore, National University, Singapore

Country where clinical trial is conducted

Singapore, 

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	Postprandial glycemic response - Area under the plasma concentration versus time curve (AUC)	Postprandial glycemic response reflected by 3-hour area under the plasma concentration versus time curve (AUC) assessed over all cross-sectional blood glucose values (i.e. T0/T15/T30/T45/T60/T90/T120/T180).	through study completion, an average of 7 months
Primary	Postprandial glycemic response - Peak Plasma Concentration (Cmax)	Postprandial glycemic response by the peak plasma concentration (Cmax) assessed over a 3-hour period by all cross-sectional blood glucose values (i.e. T0/T15/T30/T45/T60/T90/T120/T180).	through study completion, an average of 7 months
Primary	Postprandial glycemic response - Time to Peak Plasma Concentration (Tmax)	Postprandial glycemic response reflected by time to achieve the peak plasma concentration (Tmax) assessed over a 3-hour period by all cross-sectional blood glucose values (i.e. T0/T15/T30/T45/T60/T90/T120/T180).	through study completion, an average of 7 months
Secondary	Postprandial insulin response (PPIR)	PPIR over a 3-hour period	through study completion, an average of 7 months
Secondary	Postprandial blood gastric inhibitory polypeptide (GIP)	Postprandial blood GIP over a 3-hour period	through study completion, an average of 7 months
Secondary	Postprandial blood glucagon-like peptide 1 (GLP-1)	Postprandial blood GLP-1 over a 3-hour period	through study completion, an average of 7 months
Secondary	Gastric emptying rate	Gastric emptying rate measured through postprandial blood paracetamol concentration over a 4-hour period	through study completion, an average of 7 months
Secondary	Satiety	Satiety assessed via a Visual Analogue Scale questionnaire from 0-10 over a 4-hour period, with 0 being least satiated and 10 being most satiated	through study completion, an average of 7 months
Secondary	Gastrointestinal comfort	Gastrointestinal comfort assessed via a Visual Analogue Scale questionnaire from 0-10 over a 4-hour period, with 0 being lowest discomfort and 10 being greatest discomfort	through study completion, an average of 7 months
Secondary	Ingredient fermentability by colonic bacteria	Fermentability by colonic bacteria will be assessed via breath hydrogen and methane (ppm) levels over a 4-hour period	through study completion, an average of 7 months