None listed
Conditions
Brief summary
This study tests whether fermented oat drinks influence blood sugar control in healthy adults. Fermentation with beneficial bacteria may change how the body absorbs nutrients. Participants consume different oat-based products, both fermented and non-fermented, under controlled conditions. Blood samples are collected to measure glucose levels. The study explores whether fermentation offers an advantage over standard oat drinks for managing blood sugar.
Interventions
Arm 1: Commercial oat milk (control)
Arm 2: Fermented oat drink – probiotic (live Lactiplantibacillus plantarum, 25 billion cfu per 250 ml)
Arm 3: Fermented oat drink – postbiotic (heat-treated, non-viable)
Arm 4: Fermented oat drink – base (unfermented)
Participants consume a 250 mL oat-based beverage after an overnight fast, on four separate test days in randomized order (at least 5-day washout). Products are: (1) commercial oat milk, (2) fermented oat drink with live LP-Provege strain, (3) t
Arm 1: Commercial oat milk (control) Arm 2: Fermented oat drink – probiotic (live Lactiplantibacillus plantarum, 25 billion cfu per 250 ml) Arm 3: Fermented oat drink – postbiotic (heat-treated, non-viable) Arm 4: Fermented oat drink – base (unfermented) Participants consume a 250 mL oat-based beverage after an overnight fast, on four separate test days in randomized order (at least 5-day washout). Products are: (1) commercial oat milk, (2) fermented oat drink with live LP-Provege strain, (3) the same drink heat-treated to inactivate bacteria, and (4) an unfermented base drink. Each serving is consumed within 10 minutes under supervision at a clinical research unit. Venous blood samples are collected at baseline and 15–120 min post-intake for glucose analysis. A trained study team prepares drinks, monitors intake, and collects samples. No personalization or titration is used; fidelity ensured by standardized preparation and supervised administration.
Sponsors
Probitat
Study design
Allocation
Randomised controlled trial
Primary purpose
Prevention
Eligibility
Sex/Gender
All
Age
25 Years to 65 Years
Healthy volunteers
Yes
Inclusion criteria
Healthy men and women, age 25–65 years, body mass index (BMI) 20–28 kg/m², non-smokers, no diagnosis of diabetes, chronic disease, coeliac disease, or food allergies/intolerance relevant to study products, not pregnant or lactating
Exclusion criteria
Following vegan or low-carbohydrate diet, excessive alcohol consumption (>14 units/week for women, >21 units/week for men), significant weight change (>5% body weight) within past 6 months, use of medications or supplements affecting glucose metabolism, known allergy or intolerance to oat-based products.
Outcome results
None listed