Effect of Commercial Rye Whole-Meal Bread on Postprandial Blood Glucose and Gastric Emptying in Healthy Subjects

This study has been completed.
Sponsor:
Information provided by:
Lund University Hospital
ClinicalTrials.gov Identifier:
NCT00779298
First received: October 22, 2008
Last updated: October 23, 2008
Last verified: October 2008
  Purpose

Increased intake of dietary fibre and whole grains is related to reduced risk of developing diabetes. The term "whole grain" is often used for whole-meal products in which the structure of the cereal grain is destroyed in the flour containing the original dietary fiber, but also for cereal products in which a large proportion of whole cereal grains is intact. The aim of this study was to evaluate the effect of commercial rye whole-meal bread (RWMB) compared to white-wheat bread (WWB) on gastric emptying rate (GER), postprandial glucose response in healthy subjects.


Condition
Healthy

Study Type: Observational
Official Title: Effect of Commercial Rye Whole-Meal Bread on Postprandial Blood Glucose and Gastric Emptying in Healthy Subjects

Resource links provided by NLM:


Further study details as provided by Lund University Hospital:

Groups/Cohorts
Healthy subjects
Healthy subjects, without symptoms or a prior history of gastrointestinal disease, abdominal surgery or diabetes mellitus

Detailed Description:

Ten healthy subjects, without symptoms or a prior history of gastrointestinal disease, abdominal surgery or diabetes mellitus, were assessed by using a blinded crossover trial. The subjects were examined regarding blood glucose levels and GER after ingestion of 150g WWB or RWMB on two different occasions after an overnight fast. GER was measured using a standardized real time ultrasonography. GER was calculated as a percentage change in antral cross sectional area 15 and 90 minutes after the finished meal with WWB and RWMB. Finger-prick capillary samples were collected before and 40, 60, and 90 min after the start of the meal to measure blood glucose levels.

  Eligibility

Genders Eligible for Study:   Both
Accepts Healthy Volunteers:   Yes
Sampling Method:   Probability Sample
Study Population

All subjects were recruited from the population in a southern county of Sweden.

Criteria

Inclusion Criteria:

  • without symptoms or a prior history of gastrointestinal disease, abdominal surgery or diabetes mellitus

Exclusion Criteria:

  • with symptoms or prior history of gastrointestinal disease, abdominal surgery or diabetes mellitus
  Contacts and Locations
Choosing to participate in a study is an important personal decision. Talk with your doctor and family members or friends about deciding to join a study. To learn more about this study, you or your doctor may contact the study research staff using the Contacts provided below. For general information, see Learn About Clinical Studies.

Please refer to this study by its ClinicalTrials.gov identifier: NCT00779298

Locations
Sweden
Dept. of Medicine, Malmö University Hospital,
Malmö, Skåne, Sweden, 205 02
Sponsors and Collaborators
Lund University Hospital
  More Information

No publications provided by Lund University Hospital

Additional publications automatically indexed to this study by ClinicalTrials.gov Identifier (NCT Number):
ClinicalTrials.gov Identifier: NCT00779298     History of Changes
Other Study ID Numbers: Dnr 709/2004
Study First Received: October 22, 2008
Last Updated: October 23, 2008
Health Authority: Sweden: Regional Ethical Review Board

Keywords provided by Lund University Hospital:
rye whole-meal bread
white-wheat bread
gastric emptying rate
postprandial glucose response
healthy subjects

ClinicalTrials.gov processed this record on October 19, 2014