Metabolic Syndrome Clinical Trial
Official title:
Effect of Arabinoxylan and Rye Kernels on Second Meal Responses in Subjects With the Metabolic Syndrome
Sedentary lifestyles and increasing obesity are main causes of the global increase in the
prevalence of the metabolic syndrome (Mets) and type 2 diabetic (T2DM). Diet quality,
particularly composition of carbohydrate play also a significant role. Barley, oat and rye
may in addition to reducing the acute post prandial glucose response also reduce glucose
response at a subsequent meal. Purified dietary fibre has been shown to reduce GI and affect
levels of satiety hormones. In contrast, our knowledge of the physiological effect of
arabinoxylan, which constitute a substantial part of dietary fibre in cereal products, is
limited in relation to second meal effects. The investigators also lack knowledge of the
second meal effect of arabinoxyan in combination with rye kernels.
Hypothesis: Porridge rich in arabinoxylan and/or whole rye kernels can increase the
formation of short chain fatty acids and improve the glycemic response.
The aim of the present study is to compare the effect of porridge test meals based on
purified arabinoxylan, rye kernels, a combination of arabinoxylan and rye kernels, and
semolina porridge as control on acute postprandial response as well as response at a
subsequent standardized meal. The study will be conducted in subjects with the metabolic
syndrome. The primary endpoint is glucose response. Secondary endpoints are the following
items: insulin, incretins, inflammatory markers, ghrelin, free fatty acids, metabolomics,
breath hydrogen and subjective satiety feeling.
This project will improve opportunities for identifying and designing foods with low GI that
is particularly suited to people who are at high risk of developing T2DM. The investigators
also expect to gain a greater understanding of the metabolic fingerprint, as seen after
ingestion of low-GI foods and thereby gain a molecular understanding of how low-GI foods
affect health by altering metabolic processes. This will give us a deeper insight into the
metabolic processes that are necessary for maintaining normal glucose homeostasis
Using a cross-over design, 15 subjects with Mets will consume test meals containing four different porridges in randomized order. Blood samples will be collected over 2 hours after ingestion of test meals and 2 hours after ingestion of a standard second lunch meal served 4 hours after the test meals. The amount of porridge and the standard lunch are equivalent to 50 g available carbohydrate. Visual Analog Scale (VAS) will be used for determination of subjective satiety feeling and measurements of breath hydrogen will be used as a marker for colon fermentation. ;
Allocation: Randomized, Intervention Model: Crossover Assignment, Masking: Open Label, Primary Purpose: Prevention
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