Effects of Berries on Post-meal Blood Sugar

NCT ID: NCT01580150

Last Updated: 2012-04-18

Basic Information

• Recruitment Status: COMPLETED
• Clinical Phase: NA
• Total Enrollment: 20 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2009-11-30
• Study Completion Date: 2012-01-31

Brief Summary

The purpose of this study is to investigate whether berries are effective in lowering blood glucose and insulin responses to meals containing starch or sucrose.

Detailed Description

Berries are rich sources of various polyphenols which may be beneficial in the regulation of blood glucose. In vitro and animal studies have shown that polyphenols and polyphenol-rich extracts of foods, including berries, may inhibit digestion and absorption of carbohydrates and thereby suppress postprandial glycemia. However, current evidence on the effects of berries on postprandial glycemic responses in humans is limited.

The purpose of this study is to investigate the effects of berries on postprandial glycemic responses (blood glucose and insulin) to starch or sucrose in healthy subjects. It consists of five substudies each of which includes 2-4 meals with different berry species typically consumed in Finland and a reference meal without berries. The following combinations of carbohydrates and berries are studied:

• Studies 1-2: white wheat bread (starch) is consumed with several berry species
• Study 3: white wheat bread or rye bread is consumed with a mixture of berries
• Study 4: sugar (sucrose) is consumed with berries and berry nectars
• Study 5: a sugar-sweetened bakery product (starch + sucrose) is consumed with berries and berry nectar.

Conditions

Blood Glucose, Postprandial; Blood Insulin, Postprandial; Hyperglycemia

Study Design

• Allocation Method: RANDOMIZED
• Intervention Model: CROSSOVER
• Primary Study Purpose: BASIC_SCIENCE
• Blinding Strategy: NONE

Study Groups

Berry meal

Carbohydrate meals with berries

Group Type: EXPERIMENTAL

Berries

Intervention Type: OTHER

Meals containing starch (bread) or sucrose are consumed with berries (150 g) or berry nectars (300 mL).

Reference meal

Carbohydrate meals without berries

Group Type: ACTIVE_COMPARATOR

No berries

Intervention Type: OTHER

Meals containing starch (bread) or sucrose are consumed without berries.

Interventions

Berries

Meals containing starch (bread) or sucrose are consumed with berries (150 g) or berry nectars (300 mL).

Intervention Type: OTHER

No berries

Meals containing starch (bread) or sucrose are consumed without berries.

Intervention Type: OTHER

Eligibility Criteria

Inclusion Criteria

• BMI 20-28 kg/m2
• normal fasting plasma glucose

Exclusion Criteria

• Smoking
• Diabetes or other chronic disease
• Antibiotic medication within the past 3 months
• Blood donation within the past month

• Minimum Eligible Age: 25 Years
• Maximum Eligible Age: 69 Years
• Accepts Healthy Volunteers: Yes

Sponsors

Marjukka Kolehmainen

OTHER

Sponsor Role: lead

Responsible Party

Marjukka Kolehmainen

Senior scientist

Responsibility Role: SPONSOR_INVESTIGATOR

Principal Investigators

Riitta Törrönen, Dr

Role: PRINCIPAL_INVESTIGATOR

Senior Scientist

Locations

University of Eastern Finland

Kuopio, , Finland

Countries

Finland

References

Torronen R, Kolehmainen M, Sarkkinen E, Poutanen K, Mykkanen H, Niskanen L. Berries reduce postprandial insulin responses to wheat and rye breads in healthy women. J Nutr. 2013 Apr;143(4):430-6. doi: 10.3945/jn.112.169771. Epub 2013 Jan 30.

Reference Type: DERIVED

PMID: 23365108 (View on PubMed)

Torronen R, Kolehmainen M, Sarkkinen E, Mykkanen H, Niskanen L. Postprandial glucose, insulin, and free fatty acid responses to sucrose consumed with blackcurrants and lingonberries in healthy women. Am J Clin Nutr. 2012 Sep;96(3):527-33. doi: 10.3945/ajcn.112.042184. Epub 2012 Aug 1.

Reference Type: DERIVED

PMID: 22854401 (View on PubMed)

Other Identifiers

70035/09, 1087/31/2009

Identifier Type: OTHER_GRANT

Identifier Source: secondary_id

247032

Identifier Type: -

Identifier Source: org_study_id