Ignite Creation Date:
2024-05-06 @ 4:17 PM
Last Modification Date:
2024-10-26 @ 2:07 PM
Study NCT ID:
NCT04930250
Status:
COMPLETED
Last Update Posted:
2022-09-22
First Post:
2021-06-03
Brief Title:
Effect of Various Processed Oat Bran in a Beverage Matrix on Glycaemic Health
Sponsor:
Société des Produits Nestlé SPN
Organization:
Société des Produits Nestlé SPN
Study Overview
Official Title:
A Randomised Double-blind Controlled Crossover Study to Evaluate the Acute Effect on Glycemic Response and Related Biomarkers When Replacing Rapidly Digested Carbohydrates by β-glucan-rich Oat Bran Processed in Different Conditions
Status:
COMPLETED
Status Verified Date:
2022-09
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:
Whilst a cause-and-effect relationship between consumption of oat ß-glucans and reduction in PPGR has been demonstrated little is understood about its
Application to liquid matrices There are few studies which looked into the effect of a dose of ß-glucan applicable to beverages Previous studies have explored oat ß-glucan doses between 2g to 13g per serving of test product Note the oat ß-glucan dose for the proposed trial is 2g
Impact following processing Collectively oat processing ß-glucan structure and its physiological impact on PPGR are closely linked Some studies have investigated the effect of oat processing or dosage on PPGR but to our knowledge no study has systematically characterised the effect of processing on oat structure and clinically measured its subsequent impact on PPGR
Application to liquid matrices There are few studies which looked into the effect of a dose of ß-glucan applicable to beverages Previous studies have explored oat ß-glucan doses between 2g to 13g per serving of test product Note the oat ß-glucan dose for the proposed trial is 2g
Impact following processing Collectively oat processing ß-glucan structure and its physiological impact on PPGR are closely linked Some studies have investigated the effect of oat processing or dosage on PPGR but to our knowledge no study has systematically characterised the effect of processing on oat structure and clinically measured its subsequent impact on PPGR
Detailed Description:
The proposed study is a randomised double blind controlled crossover trial to investigate the postprandial effects on glycemic response and related biomarkersbiological surrogates in five test product beverages
This study will investigate the post-prandial effects of five test products including two controls
1 Beverage powder with 12 oat bran processed with method A Test Product TP-1
2 Beverage powder with 12 oat bran processed with method B Test Product TP-2
3 Beverage powder with 12 oat bran processed with method C Test Product TP-3
4 Beverage powder with 12 minimally-processed oat bran Positive Control Test Product TP-PC
5 Beverage powder without oat bran Negative Control Test Product TP-NC
This study will investigate the post-prandial effects of five test products including two controls
1 Beverage powder with 12 oat bran processed with method A Test Product TP-1
2 Beverage powder with 12 oat bran processed with method B Test Product TP-2
3 Beverage powder with 12 oat bran processed with method C Test Product TP-3
4 Beverage powder with 12 minimally-processed oat bran Positive Control Test Product TP-PC
5 Beverage powder without oat bran Negative Control Test Product TP-NC
Study Oversight
Has Oversight DMC:
None
Is a FDA Regulated Drug?:
False
Is a FDA Regulated Device?:
False
Is an Unapproved Device?:
None
Is a PPSD?:
None
Is a US Export?:
None
Is an FDA AA801 Violation?:
None