None listed
Conditions
Brief summary
Polyphenols are naturally occurring colourful substances in plant foods, known to reduce blood glucose levels. The aim of this study is to investigate the ability of polyphenols enriched in bread to reduce blood glucose levels in healthy people. The polyphenol-rich extracts from spinach at 1-10% will be added to bread and taste-tested to choose the most accepted concentration for this study. Spinach is one of the vegetables that is versatile and known to contain high polyphenols content, where a cup of raw contains nearly 100 mg of polyphenols and 7x more in frozen products
Interventions
Study design: Randomised, cross-over, single-blinded study
Treatment: A qualified Researcher A provided bread formulated with 20% spinach extracts (as the source of polyphenols) for breakfast after the participants fasted for at least 10 hours, equivalent to 50 g carbohydrates (~110g total weight). The researcher mentioned above was blinded from the treatment type, but the participants could detect the bread's colour compared with the placebo (white bread), hence single-blinded.
Researcher B pe
Study design: Randomised, cross-over, single-blinded study Treatment: A qualified Researcher A provided bread formulated with 20% spinach extracts (as the source of polyphenols) for breakfast after the participants fasted for at least 10 hours, equivalent to 50 g carbohydrates (~110g total weight). The researcher mentioned above was blinded from the treatment type, but the participants could detect the bread's colour compared with the placebo (white bread), hence single-blinded. Researcher B performed blinding, who was not involved in collecting blood samples from the participants for sample analysis. Treatment was provided to the participants on a covered serving tray, and participants ate in a quiet room without Researcher A present in the room. Participants are required to consume the bread within 15 minutes, the consumption is monitored with Researcher B present to collect the empty tray. An amount of 600 mL water is provided throughout the 4 hours of the study. For the cross-over trial, at least a 7-day washout period was used for each participant. This is not an individualised intervention.
Sponsors
Monash University
Study design
Allocation
Randomised controlled trial
Primary purpose
Treatment
Eligibility
Sex/Gender
All
Age
18 Years to No maximum
Healthy volunteers
Yes
Inclusion criteria
• 18 years or more • Fasting blood glucose level between 3.9 mmol/L – 5.5 mmol/L • Not taking medications that affect blood glucose levels (e.g. diabetic medications) • No gastrointestinal conditions that may affect glycaemic response (any gastrointestinal inflammatory and/or functional disease/disorder and/or recent gastrointestinal surgery involving any body parts involved in digestion) • No health conditions that may affect participation (e.g. diabetes, cardiovascular disease, hypertension, liver or thyroid dysfunction or recent major surgery or have implanted cardiac defibrillator) • Not a present or past cigarette smoker • Able to adhere to the study protocol and consume every study food • Available to attend three testing sessions at the Notting Hill BASE Facility • Nor pregnant, planning on becoming pregnant or breastfeeding
Exclusion criteria
none
Outcome results
None listed