Effects of Berries on Post-meal Blood Sugar (SOMA)
Blood Glucose, Postprandial
Blood Insulin, Postprandial
Other: No berries
|Study Design:||Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Open Label
Primary Purpose: Basic Science
|Official Title:||Effects of Berries on Postprandial Glycemic Responses to Sucrose and Starch|
- Plasma glucose [ Time Frame: 0, 15, 30, 45, 60, 90, 120 minutes post-meal ] [ Designated as safety issue: No ]
- Plasma insulin [ Time Frame: 0, 15, 30, 45, 60, 90, 120 minutes post-meal ] [ Designated as safety issue: No ]
- Plasma free fatty acids [ Time Frame: 0, 15, 30, 45, 60, 90, 120 minutes post-meal ] [ Designated as safety issue: No ]
|Study Start Date:||November 2009|
|Study Completion Date:||January 2012|
|Primary Completion Date:||January 2012 (Final data collection date for primary outcome measure)|
Experimental: Berry meal
Carbohydrate meals with berries
Meals containing starch (bread) or sucrose are consumed with berries (150 g) or berry nectars (300 mL).
Active Comparator: Reference meal
Carbohydrate meals without berries
Other: No berries
Meals containing starch (bread) or sucrose are consumed without berries.
Berries are rich sources of various polyphenols which may be beneficial in the regulation of blood glucose. In vitro and animal studies have shown that polyphenols and polyphenol-rich extracts of foods, including berries, may inhibit digestion and absorption of carbohydrates and thereby suppress postprandial glycemia. However, current evidence on the effects of berries on postprandial glycemic responses in humans is limited.
The purpose of this study is to investigate the effects of berries on postprandial glycemic responses (blood glucose and insulin) to starch or sucrose in healthy subjects. It consists of five substudies each of which includes 2-4 meals with different berry species typically consumed in Finland and a reference meal without berries. The following combinations of carbohydrates and berries are studied:
- Studies 1-2: white wheat bread (starch) is consumed with several berry species
- Study 3: white wheat bread or rye bread is consumed with a mixture of berries
- Study 4: sugar (sucrose) is consumed with berries and berry nectars
- Study 5: a sugar-sweetened bakery product (starch + sucrose) is consumed with berries and berry nectar.
Please refer to this study by its ClinicalTrials.gov identifier: NCT01580150
|University of Eastern Finland|
|Kuopio, Finland, FI-70211|
|Principal Investigator:||Riitta Törrönen, Dr||Senior Scientist|