NCT03648112

Effects of Beta-glucan From Barley and Oats on Glucose and Lipid Metabolism, and Satiety

Intervention Study - Physiological Short-term and Long-term Effects of Regularly Consumption of Beta-glucan From Barley and Oats on the Glucose and Lipid Metabolism and Satiety

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 32 (actual)
• Sponsor: University of Jena · Academic / Other
• Sex: All
• Age: 25 Years – 65 Years
• Healthy volunteers: Accepted

Summary

The interventional study will evaluate the effects of a regularly consumption of barley and oat flakes in crude and roasted form on the glucose and lipid metabolism as well as the postprandial saturation. Moreover, the study will evaluate the effect of a regularly consumption of barley and oat flakes on the glucose and lipid metabolism over a period of three weeks. All participants will run through each intervention (cross-over design). Inbetween these intervention periods there will be wash-out phases. In total there will be four interventions: crude oat flakes, roasted oat flakes, crude barley flakes and roasted barley flakes. The comparison will be made against white toastbread. The study participants will visit the study centrum before and after each intervention over an entire period of 27 weeks.

Detailed description

The interventional study will evaluate the effects of a regularly consumption of barley and oat flakes in crude and roasted form on the glucose and lipid metabolism as well as the postprandial saturation. Moreover, the study will evaluate the effect of a regularly consumption of barley and oat flakes on the glucose and lipid metabolism over a period of three weeks. By applying the cross-over design, all participants will run through each intervention. In total there will be four interventions: crude oat flakes, roasted oat flakes, crude barley flakes and roasted barley flakes. Each intervention period will last three weeks and will be separated by wash-out phases which also will last three weeks. The comparison will be made against white toastbread, which will be the fifth intervention. The entire duration of the study will be 27 weeks (5x 3 weeks intervention + 4x 3 weeks wash-out phases inbetween). The participants will visit the study centrum before and after each intervention for examinations and for taking blood samples. During the examination the participants will receive a test-meal to evaluate postprandial blood glucose and insulin levels. Moreover, the kinetic of hormones that influence the satiety will be evaluated. In addition to the examination of blood samples, the microbiota of feces will be examined. During the intervention periods the participants will receive recipes for breakfast for 21 days. In these recipes 80 gram oat or barley flakes or four slices of white toastbread will be included. The study will provide data about the association between different processed cereals and measurable markers reflecting glucose and lipid metabolism as well as their influence on hormones of satiety and microbiota.

Conditions

• Lipid Metabolism
• Glucose Metabolism
• Satiety

Interventions

Type	Name	Description
DIETARY_SUPPLEMENT	Intervention 1	The study participants receive recipes for breakfast for 21 days. The recipes imply 80 g of crude oat flakes per day.
DIETARY_SUPPLEMENT	Intervention 2	The study participants receive recipes for breakfast for 21 days. The recipes imply 80 g of roasted oat flakes per day.
DIETARY_SUPPLEMENT	Intervention 3	The study participants receive recipes for breakfast for 21 days. The recipes imply 80 g of crude barley flakes per day.
DIETARY_SUPPLEMENT	Intervention 4	The study participants receive recipes for breakfast for 21 days. The recipes imply 80 g of roasted barley flakes per day.
DIETARY_SUPPLEMENT	Control	White toastbread (control) (dietary supplement) White toastbread was chosen because of its low fibre content. To achieve the same energy value (kcal) as 80 g cereal flakes the participants have to consume four slices of white toastbread. The study participants receive recipes for breakfast for 21 days. The recipes imply four slices of white toastbread.

Timeline

• Start date: 2018-05-02
• Primary completion: 2018-05-31
• Completion: 2019-07-31
• First posted: 2018-08-27
• Last updated: 2023-02-22

Locations

1 site across 1 country: Germany