Effect of Fiber Composite-enriched Breads on Glycemic Responses

Study Results

Results pending

The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.

Basic Information

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Recruitment Status

COMPLETED

Clinical Phase

NA

Total Enrollment

10 participants

Study Classification

INTERVENTIONAL

Study Start Date

2014-06-03

Study Completion Date

2014-06-13

Brief Summary

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Health organizations recommend fiber-rich and whole-grain foods for healthy diets due to their physiological beneficial effects on human health. But, little information is available between these 2 food categories, i.e. fiber added to foods versus fiber naturally present in foods. The present study investigated the effect of enriching white wheat flour with wheat bran at 2 levels (15 and 30%) to produce 15% fiber-rich bread (15FRB) and 30% fiber-rich bread (30FRB) and compared them with white bread (WB) and whole-grain bread (WGB) in terms of bread quality, palatability, satiety, and glycemic response. Ten healthy subjects were studied on 4 separate days with each subject testing all 4 types of bread. On each test day subjects came to the test center after an overnight fast. After 2 fasting finger-prick blood samples, they ate a portion of one of the breads containing 50g available carbohydrate and had further blood samples at intervals over 2 hours. They also rated their feelings of satiety fasting and at intervals over 2 hours.

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Detailed Description

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Health organizations recommend fiber-rich and whole-grain foods for healthy diets due to their physiological beneficial effects on human health. But, little information is available between these 2 food categories, i.e. fiber added to foods versus fiber naturally present in foods. The present study investigated the effect of enriching white wheat flour with wheat bran at 2 levels (15 and 30%) to produce 15% fiber-rich bread (15FRB) and 30% fiber-rich bread (30FRB) and compared them with white bread (WB) and whole-grain bread (WGB) in terms of bread quality, palatability, satiety, and glycemic response. Ten healthy subjects were studied on 4 separate days with each subject testing all 4 types of bread. On each test day subjects came to the test center after an overnight fast. After 2 fasting finger-prick blood samples 5 minutes apart, they ate a portion of one of the breads containing 50g available carbohydrate and had further blood samples at 15, 30, 45, 60,90 and 120 min after starting to eat. After each blood sample also rated their feelings of satiety on a 7-point scale from extremely hungry to extremely full.

Conditions

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Glycemic Response

Study Design

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Allocation Method

NON_RANDOMIZED

Intervention Model

CROSSOVER

Primary Study Purpose

BASIC_SCIENCE

Blinding Strategy

NONE

Study Groups

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Wholegrain bread

Group Type OTHER

Wholegrain bread

Intervention Type OTHER

156.8g wholegrain bread

White bread

Group Type OTHER

White bread

Intervention Type OTHER

122.6g white bread

15% fiber-rich bread

Group Type OTHER

15% fiber-rich bread

Intervention Type OTHER

139.2g bread made with 15% added wheat bran

30% fiber-rich bread

Group Type OTHER

30% fiber-rich bread

Intervention Type OTHER

166.5g bread made with 30% added wheat bran

Interventions

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Wholegrain bread

156.8g wholegrain bread

Intervention Type OTHER

White bread

122.6g white bread

Intervention Type OTHER

15% fiber-rich bread

139.2g bread made with 15% added wheat bran

Intervention Type OTHER

30% fiber-rich bread

166.5g bread made with 30% added wheat bran

Intervention Type OTHER

Eligibility Criteria

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Inclusion Criteria

* Good health

Exclusion Criteria

* Known history of AIDS, hepatitis, diabetes or a heart condition
* Use of drugs which would increase risk to the subject or affect the results in the opinion of the medical director
* Any condition which would increase risk to the subject or affect the results in the opinion of the medical director
* Individuals who cannot or will not comply with experimental procedures or do not follow safety guidelines.

Minimum Eligible Age

18 Years

Maximum Eligible Age

75 Years

Eligible Sex

ALL

Accepts Healthy Volunteers

No