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

This study has been completed.
Sponsor:
ClinicalTrials.gov Identifier:
NCT00779298
First Posted: October 24, 2008
Last Update Posted: October 24, 2008
The safety and scientific validity of this study is the responsibility of the study sponsor and investigators. Listing a study does not mean it has been evaluated by the U.S. Federal Government. Read our disclaimer for details.
Information provided by:
Lund University Hospital
  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

Information from the National Library of Medicine

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Ages Eligible for Study:   Child, Adult, Senior
Sexes Eligible for Study:   All
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
Information from the National Library of Medicine

To learn more about this study, you or your doctor may contact the study research staff using the contact information provided by the sponsor.

Please refer to this study by its ClinicalTrials.gov identifier (NCT number): NCT00779298


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

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
First Submitted: October 22, 2008
First Posted: October 24, 2008
Last Update Posted: October 24, 2008
Last Verified: October 2008

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