Effect of Arabinoxylan and Rye Kernels on Second Meal Responses
|ClinicalTrials.gov Identifier: NCT01583270|
Recruitment Status : Completed
First Posted : April 24, 2012
Last Update Posted : June 19, 2013
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 and/or 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
|Condition or disease||Intervention/treatment|
|Metabolic Syndrome||Dietary Supplement: Arabinoxylan Dietary Supplement: Rye kernel Dietary Supplement: Arabinoxylan and rye kernels Dietary Supplement: Semolina|
|Study Type :||Interventional (Clinical Trial)|
|Actual Enrollment :||15 participants|
|Intervention Model:||Crossover Assignment|
|Masking:||None (Open Label)|
|Official Title:||Effect of Arabinoxylan and Rye Kernels on Second Meal Responses in Subjects With the Metabolic Syndrome|
|Study Start Date :||April 2012|
|Primary Completion Date :||October 2012|
|Study Completion Date :||October 2012|
Porridge rich in arabinoxylan. 50 g available carbohydrate
Dietary Supplement: Arabinoxylan
Porridge rich in arabinoxylan
Other Name: Dietary fibre.
Experimental: rye kernels
Porridge made from rye kernels. 50 g available carbohydrate
Dietary Supplement: Rye kernel
Porridge made of rye kernels
Other Name: Whole grain. Rye. Kernels.
Experimental: arabinoxylan and rye kernels
Porridge made of rye kernels and arabinoxylan. 50g available carbohydrate
Dietary Supplement: Arabinoxylan and rye kernels
Porridgde made of rye kernels and arabinoxylan
Other Name: dietary fibre. whole grain. rye kernels.
Semoline porridge. 50 g available carbohydrate
Dietary Supplement: Semolina
Semoline porridge. control meal.
Other Name: Wheat.
- Glucose response after second meal [ Time Frame: 2 hours ]
- Plasma response after second meal [ Time Frame: 2 hours ]Plasma insulin, incretins, ghrelin, short chain fatty acids, freee fatty acids, inflammation markers, and metabolomics.
- Plasma response after test meal [ Time Frame: 2 hours ]Plasma glucose, insulin, incretins, short chain fatty acids, free fatty acids, metabolomisc.
- Breath hydrogen after second meal [ Time Frame: 2 hours ]Breath hydrogen as marker for colon fermentation
- Breath hydrogen after testmeal [ Time Frame: 2 hours ]Breath hydrogen as marker for colen fermentation
- Satiety feeling after second meal [ Time Frame: 2 hours ]
- Satiety feeling after test meal [ Time Frame: 2 hours ]
Please refer to this study by its ClinicalTrials.gov identifier (NCT number): NCT01583270
|Aarhus University Hospital|
|Aarhus, Denmark, 8000|
|Principal Investigator:||Kjeld Hermansen, Professor||Aarhus University Hospital|