An interventional study of REFERENCE: white bread - BGL0 [RP] and TEST: b-glucan enriched bread - BGL2 [IP1] in Glycemic Index, sponsored by Nutrition Institute, Slovenia. Completed at 1 site in Slovenia. Open to participants aged 18 Years to 65 Years, including healthy volunteers. Per ClinicalTrials.gov, last updated 2019-03-19.
Sponsored by Nutrition Institute, Slovenia · Not applicable, Interventional, and Basic science
The effect of content of barley beta-glucans in bread on postprandial blood sugar will be measured with open-label crossover study. Study will be conducted in Slovenia on 10-12 adult subjects who will test three barley beta-glucan containing bread formulations (food) in comparison with a reference white bread. Objective of the study is to investigate the influence of the content of barley beta-glucan in bread on glycaemic index (incremental area under the curve (IAUC) for the blood glucose response curve for barley beta-glucan containing breads in comparison to reference white bread.
Nutrition Institute, Slovenia is the lead sponsor of 14 studies on the registry; 4 are open to participants now.
Counted across the registry records on this site, refreshed daily.
Exclusion Criteria:
Participants consume a meal of bread BGL0 standardised to contain 25 g of available carbohydrates. Sample consumed together with 300 mL of water in up to 15 minutes.
Other: REFERENCE: white bread - BGL0 [RP]
Participants consume a meal of bread BGL2 standardised to contain 25 g of available carbohydrates. Sample consumed together with 300 mL of water in up to 15 minutes.
Other: TEST: b-glucan enriched bread - BGL2 [IP1]
Participants consume a meal of bread BGL3 standardised to contain 25 g of available carbohydrates. Sample consumed together with 300 mL of water in up to 15 minutes.
Other: TEST: b-glucan enriched bread - BGL3 [IP2]
Participants consume a meal of bread BGL4 standardised to contain 25 g of available carbohydrates. Sample consumed together with 300 mL of water in up to 15 minutes.
Other: TEST: b-glucan enriched bread - BGL4 [IP3]
Determination of glycemic response after consumption of BGL0.
Determination of glycemic response after consumption of BGL0.
Determination of glycemic response after consumption of BGL0.
Determination of glycemic response after consumption of BGL0.
Change in glycaemic response (capillary blood glucose)
Change in incremental area under the curve (IAUC) the blood glucose response curve for barley beta-glucan containing breads (investigational products; IP1-3), in comparison to white bread (reference product; RP)
Time frame: 2 hours
Glucose level as measured with continuous glucose monitor (CGM)
Time frame: up to 3 hours
Plan to share: No
No publications or documents are linked to this record.
This study is completed, as verified in Mar 2019. You cannot join it, but the record below documents what was studied.
Get an email when the registry record changes — status, dates, results — or when someone posts here.
Sign in to followQuestions and observations about this study, from anyone following it. Not medical advice, and not a channel to the study team — their contact details are on the registry record.
Sign in to join the discussion. Reading takes no account; posting does. You choose a display name, and a pseudonym is the default.
Nothing here yet. If you are running this trial, taking part in it, or weighing whether to, this is the place to say so.
Nutrition Institute, Slovenia