Effects of Barley and Oat Breads on Appetite

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

20 participants

Study Classification

INTERVENTIONAL

Study Start Date

2019-04-01

Study Completion Date

2021-02-01

Brief Summary

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This study aimed to compare the postprandial effects of ß-glucan derived from oats bread (OB) and barley bread (BB) on appetite and glycemia. A randomized, double-blind, crossover trial included 20 healthy individuals. All participants consumed BB, white bread (WB), and whole wheat bread (WWB) with a standard breakfast and then were served an ad libitum lunch on four different days. A visual analog scale (VAS) was used to assess appetite before breakfast and at 15, 30, 60, 90, 120, 150, and 180 minutes after breakfast. Blood glucose levels were measured at 0, 15, 30, 45, 60, 90, and 120 minutes. Postprandial appetite and glucose responses were quantified as the incremental area under the curve (iAUC) calculated according to the trapezoidal rule.

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Detailed Description

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This study aimed to compare the postprandial effects of ß-glucan on glycemia and appetite of breads derived from oats and barley, which are the best natural grain sources. In addition, the positive health effects of ß-glucan were sought to be determined independent of total dietary fiber intake, using not only WB as the control food but also WWB, which has a dietary fiber content equal to that of breads containing ß-glucan. This study was planned as a multicenter, randomized, double-blind, and crossover. Twenty healthy adults (10 men, 10 women) between the ages of 19-35 years, with normal body weight (BMI 18.5-25 kg /m2) were included in the study. Participants were selected from among Erciyes University students and staff in accordance with the inclusion criteria. The eating behaviors of all participants were also evaluated using the Dutch Eating Behavior Questionnaire before starting the study. Since the total score obtained from this questionnaire \>3.5 is considered as restrictive eating behavior, these individuals were not included in the study.

Participants were served barley bread (BB), oat bread (OB), and white bread (WB), and whole wheat bread (WWB) with a standard breakfast on four different days at least two days apart. Breads were prepared with similar amounts of energy, protein, fat, carbohydrate, and fiber (except WB). The test meal was served to the participants at 09:00 and they were asked to consume it within 15 minutes. A visual analog scale (VAS) was used to assess appetite before breakfast and at 15, 30, 60, 90, 120, 150, and 180 minutes after breakfast. Furthermore, the separate VAS components such as hunger, fullness, desire to eat, and prospective food consumption were combined to produce an additional measure termed 'composite appetite score'. For the postprandial glucose assessment, blood glucose measurements were made with the finger-tip glucometer at 0, 15, 30, 45, 60, 90, and 120 minutes. Postprandial appetite and glucose responses were quantified as the incremental area under the curve (iAUC) calculated according to the trapezoidal rule.

At the end of three hours, the ad libitum lunch was served to the participants as a buffet-style, and the energy and macronutrient intakes in this meal were determined. All foods (meatballs, tuna, sauce pasta, yogurt, salad, white bread, apple, banana, yogurt drink, fruit juice, and water) were weighed using a calibrated kitchen scale with an accuracy of ±1g before being served. At lunch, the participants were asked to consume the foods they wanted and continue eating until they felt completely full. After the participants completed their consumption, the remaining amounts were reweighed and the difference with the initial amounts was accepted as the amount consumed.

Conditions

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Healthy Appetitive Behavior

Study Design

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Allocation Method

RANDOMIZED

Intervention Model

CROSSOVER

Primary Study Purpose

SCREENING

Blinding Strategy

DOUBLE

Participants Investigators

Study Groups

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White Bread

White bread with a standard test breakfast

Group Type ACTIVE_COMPARATOR

White Bread

Intervention Type OTHER

Test breakfast with white bread was served after 12-hours of fasting and participants were asked to consume the meal in full, within 15 minutes.

Whole Wheat Bread

Whole wheat bread with a standard test breakfast

Group Type ACTIVE_COMPARATOR

Whole Wheat Bread

Intervention Type OTHER

In a crossover design, this bread was served with a standard breakfast to compare other breads.

Barley Bread

Barley bread with a standard test breakfast

Group Type EXPERIMENTAL

Barley Bread

Intervention Type OTHER

In a crossover design, this bread was served with a standard breakfast to compare other breads.

Oat Bread

Oat bread with a standard test breakfast

Group Type EXPERIMENTAL

Oat Bread

Intervention Type OTHER

In a crossover design, this bread was served with a standard breakfast to compare other breads.

Interventions

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White Bread

Test breakfast with white bread was served after 12-hours of fasting and participants were asked to consume the meal in full, within 15 minutes.

Intervention Type OTHER

Whole Wheat Bread

In a crossover design, this bread was served with a standard breakfast to compare other breads.

Intervention Type OTHER

Barley Bread

In a crossover design, this bread was served with a standard breakfast to compare other breads.

Intervention Type OTHER

Oat Bread

In a crossover design, this bread was served with a standard breakfast to compare other breads.

Intervention Type OTHER

Eligibility Criteria

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Inclusion Criteria

* Healthy
* Normal-weight (BMI 18.5-25 kg/m2)
* 19-35 years
* Having a \<3.5 score on the Dutch Eating Behavior Questionnaire (considered as unrestrictive eating behavior)

Exclusion Criteria

* Applying an energy-restricted diet in the last three months
* Having a change in body weight \>5 kg in the last three months
* Vegans
* Having any chronic diseases such as diabetes, hypertension, etc.
* Physician-diagnosed medications or conditions that influence metabolism
* Having fasting glucose \>100 mg/dl
* Smoking
* Exercising heavily
* Having chewing/swallowing difficulties or sensitivity/allergies to any food to be used in the study
* Lack of appetite
* Pregnant and lactating women
* Skipping breakfast meals

Minimum Eligible Age

19 Years

Maximum Eligible Age

35 Years

Eligible Sex

ALL

Accepts Healthy Volunteers

Yes