Postprandial Glucose Regulation
Conditions
Brief summary
Aim of the study is to investigate health effects of oats and oat derived components, in human intervention studies, with the purpose to build new knowledge for development of cardiometabolic protective foods.
Detailed description
The overall goal is to increase the knowledge which can be used for the development of food products with anti-diabetic properties, with the purpose to facilitate healthier food choices for people. More specifically the primary purpose of this project is to evaluate effects in healthy humans on cardiometabolic test markers of oat and oat based product. The new knowledge will form a base for the development of oat based food products with added health values.
Interventions
COMBINATION_PRODUCTOat Beverage 1
Oat based beverage with added different concentration of extracted oat component.
COMBINATION_PRODUCTOat Beverage 2
Oat based beverage with added different concentration of extracted oat component.
COMBINATION_PRODUCTOat Beverage 3
Oat based beverage with added different concentration of extracted oat component.
COMBINATION_PRODUCTOat Beverage 4
Oat based beverage with added different concentration of extracted oat component.
COMBINATION_PRODUCTControl product
Glucose based beverage without added test components is used as control product
Sponsors
Swedish Foundation for Strategic Research
Lund University
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
PREVENTION
Masking
SINGLE (Subject)
Intervention model description
a randomized blinded cross-over study
Eligibility
Sex/Gender
ALL
Age
20 Years to 40 Years
Healthy volunteers
Yes
Inclusion criteria
* healthy adults * BMI 18,5 - 25 * non smokers * consuming a non-vegetarian diet that follows the Nordic guidances
Exclusion criteria
* Fasting blood glucose concentration \>6.1 mmol/l * known cardio-metabolic disease (e.g. diabetes, hypertension, metabolic syndrome), gastro-intestinal disorders such as IBS (irritable bowel syndrome) that can interfere with the study results, food allergies. Further no antibiotics or probiotics should have been consumed within 4 weeks prior to and during the study.
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Blood glucose regulation | 0 - 5.5 hours ( at fasting and then repeatedly after breakfast and Standardize lunch) | Postprandial blood glucose regulation (incremental area under the curve) acute after intake of the test products and at forthcoming meals within 5.5 hours after consumption of test products. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| IL (interleukin)-6 | 0 - 5.5 hours ( at fasting and then repeatedly after breakfast and Standardize lunch) | Inflammatory markers in blood |
| Serum insulin | 0 - 5.5 hours ( at fasting and then repeatedly after breakfast and Standardize lunch) | Acute effects of postprandial serum insulin concentrations (incremental area under the curve) after intake of the test products. |
| Plasma PYY (peptide tyrosine tyrosine) | 0 - 5.5 hours ( at fasting and then repeatedly after breakfast and Standardize lunch) | Gastro-intestinale hormones involved in appetite and metabolic regulation |
| IL- 1beta | 0 - 5.5 hours ( at fasting and then repeatedly after breakfast and Standardize lunch) | Inflammatory markers in blood |
| plasma GLP-1 (glucagon-like peptide-1 ) | 0 - 5.5 hours ( at fasting and then repeatedly after breakfast and Standardize lunch) | Gastro-intestinale hormones involved in appetite and metabolic regulation |
Other
| Measure | Time frame | Description |
|---|---|---|
| Mood (valence and activity) | 0 - 5.5 hours ( at fasting and then repeatedly after breakfast and Standardize lunch) | Determined with VAS (visual analogue scale) scales 0-100 mm |
| Breath hydrogen concentrations | 0 - 5.5 hours ( at fasting and then repeatedly after breakfast and Standardize lunch) | Indicator of gut fermentation |
| Subjective appetite sensations | 0 - 5.5 hours ( at fasting and then repeatedly after breakfast and Standardize lunch) | Determined with VAS (visual analogue scale) scales (0-100 mm) as a range of subjective sensations related to appetite (such as hunger, desire to eat or fullness) |
Countries
Sweden
Outcome results
None listed