Whole Grains, Gastric Emptying and Glycemic Response

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

16 participants

Study Classification

INTERVENTIONAL

Study Start Date

2017-02-16

Study Completion Date

2017-05-31

Brief Summary

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Whole grains have been associated with controlled glycemic response and increased satiety compared to refined grains. However, the properties of whole grains which are responsible for these purported improved health outcomes are still unclear. The current study investigated the extent of whole grains' low glycemic property when food properties are controlled, and how this relates to gastric emptying rate and glycemic response.

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Detailed Description

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It is generally assumed that whole grain foods confer a health benefit in regards to moderated glycemia and increased satiety compared to foods made from refined grains. However, the extent of whole grains' low glycemic property may be limited by certain factors. For example, physical properties such as viscosity or particle size and differing starch digestion rates of whole grain foods may strongly influence glycemic response and gastric emptying rate. In this study, whole and refined grain wheat porridges were prepared from materials originating from the same milling source, with matched pairs for viscosity, starch and dietary fiber contents, and particle size. Subjects consumed wheat porridges containing 13C-labeled octanoic acid for assessment of gastric emptying rate, and they wore a continuous glucose monitor for measuring postprandial glucose levels. The purpose of this research was to test the hypothesis that the purported moderated glycemic response and slow gastric emptying rate are dependent on how these foods are processed. This work highlights the need to consider specific properties of whole grain foods for desired health outcomes in order to optimize the design of whole grain-based foods.

Conditions

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Obesity Diabetes Mellitus, Type 2 Appetitive Behavior

Study Design

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Allocation Method

RANDOMIZED

Intervention Model

CROSSOVER

Primary Study Purpose

BASIC_SCIENCE

Blinding Strategy

SINGLE

Participants

Study Groups

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Cracked whole wheat porridge

Large particle whole wheat porridge

Group Type EXPERIMENTAL

Cracked whole wheat porridge

Intervention Type OTHER

Large particle whole wheat porridge was tested for gastric emptying rate, glycemic response and appetitive response.

Semolina wheat porridge

Large particle refined wheat porridge

Group Type EXPERIMENTAL

Semolina wheat porridge

Intervention Type OTHER

Large particle refined wheat porridge was tested for gastric emptying rate, glycemic response and appetitive response.

Whole wheat flour porridge

Small particle whole wheat porridge

Group Type EXPERIMENTAL

Whole wheat flour porridge

Intervention Type OTHER

Small particle whole wheat porridge was tested for gastric emptying rate, glycemic response and appetitive response.

Refined wheat flour porridge

Small particle refined wheat porridge

Group Type EXPERIMENTAL

Refined wheat flour porridge

Intervention Type OTHER

Small particle refined wheat porridge was tested for gastric emptying rate, glycemic response and appetitive response.

Refined wheat flour porridge,fine bran

Small particle refined wheat porridge with small particle bran

Group Type EXPERIMENTAL

Refined wheat flour porridge,fine bran

Intervention Type OTHER

Small particle refined wheat porridge with small particle bran was tested for gastric emptying rate, glycemic response and appetitive response.

Refined wheat flour porridge,coarse bran

Small particle refined wheat porridge with large particle bran

Group Type EXPERIMENTAL

Refined wheat flour porridge,coarse bran

Intervention Type OTHER

Small particle refined wheat porridge with large particle bran was tested for gastric emptying rate, glycemic response and appetitive response.

Interventions

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Cracked whole wheat porridge

Large particle whole wheat porridge was tested for gastric emptying rate, glycemic response and appetitive response.

Intervention Type OTHER

Semolina wheat porridge

Large particle refined wheat porridge was tested for gastric emptying rate, glycemic response and appetitive response.

Intervention Type OTHER

Whole wheat flour porridge

Small particle whole wheat porridge was tested for gastric emptying rate, glycemic response and appetitive response.

Intervention Type OTHER

Refined wheat flour porridge

Small particle refined wheat porridge was tested for gastric emptying rate, glycemic response and appetitive response.

Intervention Type OTHER

Refined wheat flour porridge,fine bran

Small particle refined wheat porridge with small particle bran was tested for gastric emptying rate, glycemic response and appetitive response.

Intervention Type OTHER

Refined wheat flour porridge,coarse bran

Small particle refined wheat porridge with large particle bran was tested for gastric emptying rate, glycemic response and appetitive response.

Intervention Type OTHER

Eligibility Criteria

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Inclusion Criteria

* Aged between 18-50 years old
* Healthy, normal BMI (18.5 kg/m² \<BMI \< 25 kg/m²)
* Be free of any gastrointestinal diseases, diabetes, cardiovascular diseases
* Be free of any wheat allergies and gluten intolerances or sensitivities
* Not be pregnant or nursing