Glucose Kinetics After Wheat and Rye Breads

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

2015-06-01

Study Completion Date

2015-11-30

Brief Summary

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Certain functional properties of cereal products, e.g. their postprandial glucose and insulin responses, have been characterized as steps towards obtaining a greater understanding of their beneficial health effects. A low-glycemic index diet results in decreased postprandial insulin and glucose responses, which is thought to be beneficial for insulin and glucose metabolism.

In healthy subjects, it has been shown that rye breads (RBs) produce a lower postprandial insulin response compared with refined wheat breads (RWB) despite similar glucose responses. Juntunen et al. (2003) suggested that the difference in the structural characteristics between rye and wheat breads is a possible explanatory mechanism. However, the underlying mechanism of this discrepancy between insulin and glucose responses to rye bread, the so-called "rye factor" (RF), is still largely unknown. Faster starch digestibility and higher postprandial insulin responses for RWB compared with RBs may indicate faster intestinal glucose absorption and faster glucose disappearance respectively.

Therefore our hypothesis is that despite having similar glucose responses, RWB has faster turn over (kinetics) compared with RBs. The present study is aiming to apply an experimental set up which can comprehend the hypothetical differences in RWB and RBs kinetics.

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Detailed Description

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The human subjects after an overnight fasting 10-12 hours are coming to the clinic. On arrival, catheters are inserted into a forearm vein of each arm for blood sampling and isotope infusion, respectively. A primed followed by a constant-rate infusion of \[6,6-2H2\] glucose are administered. The enrichment of \[6,6-2H2\] glucose in the blood is then measured at different time points after the breakfast. The glucose kinetics can be calculated from this.

Conditions

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Diabetes Mellitus, Type 2. Physiology of Glucose Kinetics

Study Design

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Allocation Method

RANDOMIZED

Intervention Model

CROSSOVER

The study was carried out using a crossover design with a three-week washout period. The participants stayed overnight at the facility and had one out of two types of breakfast in the morning.

Primary Study Purpose

BASIC_SCIENCE

Blinding Strategy

NONE

Study Groups

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Rye

A breakfast consisting of whole slices of wholemeal rye bread containing 50 g of available carbohydrates. The breakfast additionally included 250 mL water and 50 g of cucumber.

Group Type EXPERIMENTAL

Rye/Wheat

Intervention Type OTHER

Mechanistic study of glucose kinetics after ingestion two kinds of bread

Wheat

A breakfast consisting of whole slices of refined wheat bread containing 50 g of available carbohydrates. The breakfast additionally included 250 mL water and 50 g of cucumber.

Group Type EXPERIMENTAL

Rye/Wheat

Intervention Type OTHER

Mechanistic study of glucose kinetics after ingestion two kinds of bread

Interventions

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Rye/Wheat

Mechanistic study of glucose kinetics after ingestion two kinds of bread

Intervention Type OTHER

Eligibility Criteria

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Inclusion Criteria

* Males 18-40 years with BMI 22-25.5 kg/m2

Exclusion Criteria

* A family history of diabetes mellitus, regular use of nicotine, recurrent extensive exercise, regular intake of medication or food intolerances. The subjects had to be free from illnesses for one month prior to the study.

Minimum Eligible Age

18 Years

Maximum Eligible Age

40 Years

Eligible Sex

MALE

Accepts Healthy Volunteers

Yes