Blood Glucose, Dietary Fiber, Hunger
Conditions
Keywords
glucose, dietary fiber, glycemia, whole grain
Brief summary
The purpose of this research was to investigate 5 different formulations of whole grain barley and refined white rice against a control of white bread on post-prandial glycemic response, as well as self-reported hunger/satiety in a randomized cross-over trial.
Detailed description
Beta-glucan-rich barley has been shown to improve glycemic response, reduce hunger and increase satiety. Nutrient-dense grain mixtures that include a new cultivar of barley (Sustagrain, Ardent Mills, LLC) with exceptionally high dietary fiber content may help individuals meet their dietary fiber needs while minimizing the rapid increase in blood glucose following the consumption of a refined grain product. The primary objective of this study was to compare the effects of five different test meals containing varying amounts of whole-grain barley and refined white rice to white bread on post-prandial blood glucose concentrations. A secondary aim was to evaluate changes in self-reported hunger and satiety following the consumption of each treatment. This study was a single-site, blinded, randomized crossover trial among 24 healthy adults. Each participant consumed the following treatments: 100% Sustagrain barley flakes, 100% Sustagrain steel cut barley , an 80/20 rice-steel cut Sustagrain barley mix, a 50/50 rice-steel cut Sustagrain barley mix, 100% rice, and white bread.
Interventions
OTHER100% steel cut barley
25 g of available carbohydrate was delivered to participants via steel cut Sustagrain barley (Ardent Mills, LLC).
OTHER100% barley flakes
25 g of available carbohydrate was delivered to participants via Sustagrain barley flakes (Ardent Mills, LLC).
OTHER50/50 rice-barley mix
25 g of available carbohydrate was delivered to participants via a 50/50 mixture (by weight) of Goya medium grain white rice and steel cut Sustagrain barley (Ardent Mills, LLC).
OTHER80/20 rice-barley mix
25 g of available carbohydrate was delivered to participants via a 80/20 mixture (by weight) of Goya medium grain white rice and steel cut Sustagrain barley (Ardent Mills, LLC).
OTHER100% rice
25 g of available carbohydrate was delivered to participants via Goya medium grain white rice
OTHERwhite bread
25 g of available carbohydrate was delivered to participants via Sara Lee Classic White Bread (Bimbo Bakeries USA, Inc.)
Sponsors
Ardent Mills, LLC
Arizona State University
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
PREVENTION
Masking
NONE
Intervention model description
Otherwise healthy male and female adults
Eligibility
Sex/Gender
ALL
Age
18 Years to 50 Years
Healthy volunteers
Yes
Inclusion criteria
* Healthy, English speaking adults; * BMI between 18 and 30 kg/m2
Exclusion criteria
* History of GI malabsorption diseases, food allergy or intolerance to gluten; * Prediabetes, and/or diabetes, and/or treatment with diabetic medications for any reason; * Hypertension, hypothyroidism and other chronic disease that affects nutrient metabolism; * Any women pregnant or lactating, or expecting to become pregnant during the study; * Individuals with a history of bleeding disorders
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Post-prandial glycemia | 0 min, 15 min, 30 min, 45min , 60 min, 90 min, 120 min | Incremental area under the curve(iAUC) for plasma glucose concentrations were measured at 0, 15, 30, 45, 60, 90 and 120 min using the trapezoidal method to evaluate the glycemic response to each grain treatment. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Self-reported hunger | 0 min, 15 min, 30 min, 60 min, 90 min, 120 min | Visual analog scales were used to evaluate self-reported feelings of hunger using the question How hungry do you feel? The scale consisted of a 100-millimeter line with anchors I am not hungry at all and I have never been more hungry at 0 and 100 millimeters, respectively. Lower numbers represent low feelings of hunger while larger values are characteristic of greater hunger. Hunger was assessed at 0, 15, 30, 60, 90 and 120 minutes to evaluate changes across time for each grain treatment. |
| Self-reported satiety | 0 min, 15 min, 30 min, 60 min, 90 min, 120 min | Visual analog scales were used to evaluate self-reported feelings of satiety using the question How satisfied do you feel? The scale consisted of a 100-millimeter line with anchors I am completely empty and I cannot eat another bite at 0 and 100 millimeters, respectively. Lower numbers represent low feelings of satiety while larger values are characteristic of greater satiety. Satiety was assessed at 0, 15, 30, 60, 90 and 120 minutes to evaluate changes across time for each grain treatment. |
| Self-reported fullness | 0 min, 15 min, 30 min, 60 min, 90 min, 120 min | Visual analog scales were used to evaluate self-reported feelings of fullness using the question How full do you feel? The scale consisted of a 100-millimeter line with anchors Not at all full and Totally full at 0 and 100 millimeters, respectively. Lower numbers represent low feelings of fullness while larger values are characteristic of greater fullness. Fullness was assessed at 0, 15, 30, 60, 90 and 120 minutes to evaluate changes across time for each grain treatment. |
| Self-reported prospective food consumption | 0 min, 15 min, 30 min, 60 min, 90 min, 120 min | Visual analog scales were used to evaluate self-reported feelings toward prospective food consumption using the question How much do you think you can eat? The scale consisted of a 100-millimeter line with anchors Nothing at all and A lot at 0 and 100 millimeters, respectively. Lower numbers represent low ability to eat while larger values are characteristic of greater ability to eat. Prospective food consumption was assessed at 0, 15, 30, 60, 90 and 120 minutes to evaluate changes across time for each grain treatment. |
Countries
United States
Outcome results
None listed