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OpenTrials
Completed

NCT Number: NCT02801916

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

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.

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Key information

Conditions

Glucose Intolerance Glucose Metabolism Disorders Hyperglycemia Metabolic Diseases Nutritional and Metabolic Diseases

Age range

18 year–75 year

Sex eligibility

All sexes

Study type

Interventional

Phase

Not applicable

Who can participate

Healthy volunteers accepted: Yes

Only the study team can determine whether someone qualifies for participation.

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

Treatment and study plan

0 grams oat bran

Other

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

4.5 grams oat bran

Other

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

13.6 grams oat bran

Other

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

27.3 grams oat bran

Other

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

Primary outcomes

  1. Glucose AUC

    Time frame: 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 outcomes

  1. Peak rise of blood glucose

    Time frame: 0 to 2 hours after test meal

    Highest concentration of blood glucose within 2 hours of eating minus the fasting glucose concentration

Sponsors and collaborators

Lead sponsor

Glycemic Index Laboratories, Inc

Industry

Collaborators

  • dsm-firmenich Switzerland AG

Registry information

Important dates

Study start
2015
Primary completion
2015
Study completion
2015
First posted
Jun 16, 2016
Registry last updated
Jun 16, 2016

OpenTrials presents study information sourced from ClinicalTrials.gov. The official registry record should be consulted for the latest information.

View the official ClinicalTrials.gov record (opens in a new tab)

This listing is for discovery and informational purposes only. It is not medical advice, does not guarantee that a study is recruiting, and does not determine eligibility. Contact the study team and a qualified healthcare professional when considering participation.

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