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

October 22, 2008
October 23, 2008
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Complete list of historical versions of study NCT00779298 on ClinicalTrials.gov Archive Site
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Effect of Commercial Rye Whole-Meal Bread on Postprandial Blood Glucose and Gastric Emptying in Healthy Subjects
Effect of Commercial Rye Whole-Meal Bread on Postprandial Blood Glucose and Gastric Emptying in Healthy Subjects

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.

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.

Observational
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Probability Sample

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

Healthy
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Healthy subjects
Healthy subjects, without symptoms or a prior history of gastrointestinal disease, abdominal surgery or diabetes mellitus
Hlebowicz J, Jönsson JM, Lindstedt S, Björgell O, Darwich G, Almér LO. Effect of commercial rye whole-meal bread on postprandial blood glucose and gastric emptying in healthy subjects. Nutr J. 2009 Jun 16;8:26.

*   Includes publications given by the data provider as well as publications identified by ClinicalTrials.gov Identifier (NCT Number) in Medline.
 
Completed
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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
Both
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Yes
Contact information is only displayed when the study is recruiting subjects
Sweden
 
NCT00779298
Dnr 709/2004
Yes
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Lund University Hospital
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Lund University Hospital
October 2008

ICMJE     Data element required by the International Committee of Medical Journal Editors and the World Health Organization ICTRP