None listed
Conditions
Brief summary
To obtain health benefits, nuts must be consumed regularly and in sufficient amounts. The National Heart Foundation of New Zealand recommends the daily consumption of 30 g of nuts as a means to reduce cardiovascular disease. However, the 2008/09 New Zealand Adult Nutrition Survey (NZANS) showed that only 6.9% of New Zealanders consumed nuts with a mean population intake of 2.8 g/d. Therefore innovative strategies are required to increase nut consumption. One such strategy is to incorporate nuts into a common staple in New Zealand such as bread. Therefore this study will compare the effects of consuming three different forms of hazelnut-enriched bread (sliced, hazelnut flour and a combination of the two), with control bread without nuts, on blood glucose response, satiety (fullness), and acceptance.
Interventions
This will be a randomised controlled crossover study with 4 arms:
Arm 1: Control bread
Arm 2: Finely sliced hazelnut bread
Arm 3: Hazelnut flour bread
Arm 4: Combined finely sliced hazelnut and hazelnut flour bread
This study will be carried out to assess the effects of the 4 different breads on glycaemic response, satiety and acceptance. Participants will be assigned in random order to recieve the 4 treatments. There will be a 1-week washout between treatments
Each bread treatment phase will
This will be a randomised controlled crossover study with 4 arms: Arm 1: Control bread Arm 2: Finely sliced hazelnut bread Arm 3: Hazelnut flour bread Arm 4: Combined finely sliced hazelnut and hazelnut flour bread This study will be carried out to assess the effects of the 4 different breads on glycaemic response, satiety and acceptance. Participants will be assigned in random order to recieve the 4 treatments. There will be a 1-week washout between treatments Each bread treatment phase will last 8 days. On days 1 and 8 participants will consume the amount of bread equivalent to that containing 50g of available carbohydrate in order to measure glycaemic response. On day 2 participants will consume the amount they would usually consume for breakfast in order to perform the satiety testing. On days 3-7 participants will consume 120 g of bread and will measure their 'overall liking' and 'desire to consume' the bread. On days 1 and 8 participants will consume the bread at the research centre. On days 2-7 participants will consume the bread at home. Each day participants will complete a tick list on how they consumed the bread to measure compliance. Participants will be sent reminder text to enhance compliance.
Sponsors
University of Otago
Study design
Allocation
Randomised controlled trial
Intervention model
Crossover
Primary purpose
Prevention
Masking
Blinded (masking used) (Subject, Caregiver)
Eligibility
Sex/Gender
All
Age
18 Years to 65 Years
Healthy volunteers
Yes
Inclusion criteria
Healthy males and females aged 18-65 inclusive who are currently consuming at least 3 slices of bread.
Exclusion criteria
People with diabetes mellitus People with disorders of carbohydrate metabolism People with intolerances or allergies to nuts or bread Pregnant or lactacting females
Outcome results
None listed