NCT03878576

The Effect of Content of Barley Beta-glucans in Bread on Postprandial Blood Sugar

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 12 (actual)
• Sponsor: Institute of Nutrition, Slovenia (Nutris) · Academic / Other
• Sex: All
• Age: 18 Years – 65 Years
• Healthy volunteers: Accepted

Summary

The effect of content of barley beta-glucans in bread on postprandial blood sugar will be measured with open-label crossover study. Study will be conducted in Slovenia on 10-12 adult subjects who will test three barley beta-glucan containing bread formulations (food) in comparison with a reference white bread. Objective of the study is to investigate the influence of the content of barley beta-glucan in bread on glycaemic index (incremental area under the curve (IAUC) for the blood glucose response curve for barley beta-glucan containing breads in comparison to reference white bread.

Conditions

• Glycemic Index

Interventions

Type	Name	Description
OTHER	REFERENCE: white bread - BGL0 [RP]	Determination of glycemic response after consumption of BGL0.
OTHER	TEST: b-glucan enriched bread - BGL2 [IP1]	Determination of glycemic response after consumption of BGL0.
OTHER	TEST: b-glucan enriched bread - BGL3 [IP2]	Determination of glycemic response after consumption of BGL0.
OTHER	TEST: b-glucan enriched bread - BGL4 [IP3]	Determination of glycemic response after consumption of BGL0.

Timeline

• Start date: 2018-11-26
• Primary completion: 2018-12-07
• Completion: 2018-12-07
• First posted: 2019-03-18
• Last updated: 2019-03-19

Locations

1 site across 1 country: Slovenia