Effect of Consuming Oat Bran Mixed in Water Before a Meal on Glycemic Responses in Healthy Humans - a Pilot Study

Status

Completed

Phases

Study type

Interventional

Source

ClinicalTrials.gov

Registry ID

NCT02801916

Enrollment

Registered

2016-06-16

Start date

2015-04-30

Completion date

2015-05-31

Last updated

2016-06-16

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

Glucose Intolerance

Keywords

Humans, Glycemic response, Oat beta-glucan

Brief summary

Viscous dietary fibers including oat β-glucan are one of the most effective classes of functional food ingredients for reducing postprandial blood glucose. The mechanism of action is thought to be via an increase in viscosity of the stomach contents that delays gastric emptying and reduces mixing of food with digestive enzymes, which, in turn, retards glucose absorption. Previous studies suggest that taking viscous fibers separate from a meal may not be effective in reducing postprandial glycemia. The purpose of this study is to re-assess the effect of consuming a preload of a commercially available oat-bran (4.5, 13.6 or 27.3 g) containing 22% of high molecular weight oat β-glucan (O22) mixed in water before a test-meal of white bread on glycemic responses in 10 healthy humans.

Interventions

OTHER4.5 grams oat bran

200 milliliters water plus 4.5 grams OatWell22, a commercial oat bran product containing 22% oat beta-glucan, followed by 119 grams white bread

OTHER13.6 grams oat bran

200 milliliters water plus 13.6 grams OatWell22, a commercial oat bran product containing 22% oat beta-glucan, followed by 119 grams white bread

OTHER0 grams oat bran

200 milliliters water plus 0 grams OatWell22, a commercial oat bran product containing 22% oat beta-glucan, followed by 119 grams white bread

OTHER27.3 grams oat bran

200 milliliters water plus 27.3 grams OatWell22, a commercial oat bran product containing 22% oat beta-glucan, followed by 119 grams white bread

Study design

Allocation

Intervention model

SINGLE_GROUP

Primary purpose

PREVENTION

Masking

NONE

Eligibility

Sex/Gender

ALL

Age

18 Years to 75 Years

Healthy volunteers

Yes

Inclusion criteria

* Healthy subjects

Exclusion criteria

* Pregnancy * Diabetes * Recent medical or surgical hospitalization * Use of drugs influencing glucose metabolism * Use of drugs influencing gastrointestinal function * Allergy to oats or wheat

Design outcomes

Primary

Measure	Time frame	Description
Glucose AUC	0 to 2 hours after test meal	Incremental area under the blood glucose response curve from 0 hours (fasting) to 2 hours after eating ignoring area below fasting

Secondary

Measure	Time frame	Description
Peak rise of blood glucose	0 to 2 hours after test meal	Highest concentration of blood glucose within 2 hours of eating minus the fasting glucose concentration

Outcome results

None listed

Source: ClinicalTrials.gov · Data processed: Feb 4, 2026