Ignite Creation Date:
2024-05-06 @ 12:29 AM
Last Modification Date:
2024-10-26 @ 10:50 AM
Study NCT ID:
NCT01583270
Status:
COMPLETED
Last Update Posted:
2013-06-19
First Post:
2012-04-18
Brief Title:
Effect of Arabinoxylan and Rye Kernels on Second Meal Responses
Sponsor:
Aarhus University Hospital
Organization:
Aarhus University Hospital
Study Overview
Official Title:
Effect of Arabinoxylan and Rye Kernels on Second Meal Responses in Subjects With the Metabolic Syndrome
Status:
COMPLETED
Status Verified Date:
2013-06
Last Known Status:
None
Delayed Posting:
No
If Stopped, Why?:
Not Stopped
Has Expanded Access:
False
If Expanded Access, NCT#:
N/A
Has Expanded Access, NCT# Status:
N/A
Acronym:
None
Brief Summary:
Sedentary lifestyles and increasing obesity are main causes of the global increase in the prevalence of the metabolic syndrome Mets and type 2 diabetic T2DM Diet quality particularly composition of carbohydrate play also a significant role Barley oat and rye may in addition to reducing the acute post prandial glucose response also reduce glucose response at a subsequent meal Purified dietary fibre has been shown to reduce GI and affect levels of satiety hormones In contrast our knowledge of the physiological effect of arabinoxylan which constitute a substantial part of dietary fibre in cereal products is limited in relation to second meal effects The investigators also lack knowledge of the second meal effect of arabinoxyan in combination with rye kernels
Hypothesis Porridge rich in arabinoxylan andor whole rye kernels can increase the formation of short chain fatty acids and improve the glycemic response
The aim of the present study is to compare the effect of porridge test meals based on purified arabinoxylan rye kernels a combination of arabinoxylan and rye kernels and semolina porridge as control on acute postprandial response as well as response at a subsequent standardized meal The study will be conducted in subjects with the metabolic syndrome The primary endpoint is glucose response Secondary endpoints are the following items insulin incretins inflammatory markers ghrelin free fatty acids metabolomics breath hydrogen and subjective satiety feeling
This project will improve opportunities for identifying and designing foods with low GI that is particularly suited to people who are at high risk of developing T2DM The investigators also expect to gain a greater understanding of the metabolic fingerprint as seen after ingestion of low-GI foods and thereby gain a molecular understanding of how low-GI foods affect health by altering metabolic processes This will give us a deeper insight into the metabolic processes that are necessary for maintaining normal glucose homeostasis
Hypothesis Porridge rich in arabinoxylan andor whole rye kernels can increase the formation of short chain fatty acids and improve the glycemic response
The aim of the present study is to compare the effect of porridge test meals based on purified arabinoxylan rye kernels a combination of arabinoxylan and rye kernels and semolina porridge as control on acute postprandial response as well as response at a subsequent standardized meal The study will be conducted in subjects with the metabolic syndrome The primary endpoint is glucose response Secondary endpoints are the following items insulin incretins inflammatory markers ghrelin free fatty acids metabolomics breath hydrogen and subjective satiety feeling
This project will improve opportunities for identifying and designing foods with low GI that is particularly suited to people who are at high risk of developing T2DM The investigators also expect to gain a greater understanding of the metabolic fingerprint as seen after ingestion of low-GI foods and thereby gain a molecular understanding of how low-GI foods affect health by altering metabolic processes This will give us a deeper insight into the metabolic processes that are necessary for maintaining normal glucose homeostasis
Detailed Description:
Using a cross-over design 15 subjects with Mets will consume test meals containing four different porridges in randomized order Blood samples will be collected over 2 hours after ingestion of test meals and 2 hours after ingestion of a standard second lunch meal served 4 hours after the test meals The amount of porridge and the standard lunch are equivalent to 50 g available carbohydrate Visual Analog Scale VAS will be used for determination of subjective satiety feeling and measurements of breath hydrogen will be used as a marker for colon fermentation
Study Oversight
Has Oversight DMC:
None
Is a FDA Regulated Drug?:
None
Is a FDA Regulated Device?:
None
Is an Unapproved Device?:
None
Is a PPSD?:
None
Is a US Export?:
None
Is an FDA AA801 Violation?:
None
Secondary IDs
| Secondary ID | Type | Domain | Link |
|---|---|---|---|
| 2101-08-0068 | OTHER_GRANT | Danish council for strategic research | None |