Effect of Fiber Composite-enriched Breads on Glycemic Responses

Health organizations recommend fiber-rich and whole-grain foods for healthy diets due to their physiological beneficial effects on human health. But, little information is available between these 2 food categories, i.e. fiber added to foods versus fiber naturally present in foods. The present study investigated the effect of enriching white wheat flour with wheat bran at 2 levels (15 and 30%) to produce 15% fiber-rich bread (15FRB) and 30% fiber-rich bread (30FRB) and compared them with white bread (WB) and whole-grain bread (WGB) in terms of bread quality, palatability, satiety, and glycemic response. Ten healthy subjects were studied on 4 separate days with each subject testing all 4 types of bread. On each test day subjects came to the test center after an overnight fast. After 2 fasting finger-prick blood samples, they ate a portion of one of the breads containing 50g available carbohydrate and had further blood samples at intervals over 2 hours. They also rated their feelings of satiety fasting and at intervals over 2 hours.

Study Overview

• Status: Completed
• Conditions: Glycemic Response
• Intervention / Treatment: Other: Wholegrain bread; Other: White bread; Other: 15% fiber-rich bread; Other: 30% fiber-rich bread

Detailed Description

Health organizations recommend fiber-rich and whole-grain foods for healthy diets due to their physiological beneficial effects on human health. But, little information is available between these 2 food categories, i.e. fiber added to foods versus fiber naturally present in foods. The present study investigated the effect of enriching white wheat flour with wheat bran at 2 levels (15 and 30%) to produce 15% fiber-rich bread (15FRB) and 30% fiber-rich bread (30FRB) and compared them with white bread (WB) and whole-grain bread (WGB) in terms of bread quality, palatability, satiety, and glycemic response. Ten healthy subjects were studied on 4 separate days with each subject testing all 4 types of bread. On each test day subjects came to the test center after an overnight fast. After 2 fasting finger-prick blood samples 5 minutes apart, they ate a portion of one of the breads containing 50g available carbohydrate and had further blood samples at 15, 30, 45, 60,90 and 120 min after starting to eat. After each blood sample also rated their feelings of satiety on a 7-point scale from extremely hungry to extremely full.

• Study Type: Interventional
• Enrollment (Actual): 10
• Phase: Not Applicable

Contacts and Locations

Study Locations

• Canada
  • Ontario
    • Toronto, Ontario, Canada, M5C 2X3
      • Glycemic Index Laboratories, Inc.

Participation Criteria

Eligibility Criteria

• Ages Eligible for Study: 18 years to 75 years (Adult, Older Adult)
• Accepts Healthy Volunteers: N/A
• Genders Eligible for Study: All

Description

Inclusion Criteria:

• Good health

Exclusion Criteria:

• Known history of AIDS, hepatitis, diabetes or a heart condition
• Use of drugs which would increase risk to the subject or affect the results in the opinion of the medical director
• Any condition which would increase risk to the subject or affect the results in the opinion of the medical director
• Individuals who cannot or will not comply with experimental procedures or do not follow safety guidelines.

Study Plan

How is the study designed?

Design Details

• Primary Purpose: Basic Science
• Allocation: Non-Randomized
• Interventional Model: Crossover Assignment
• Masking: None (Open Label)

Number of Arms

4

Arms and Interventions

Participant Group / Arm	Intervention / Treatment
Other: Wholegrain bread	Other: Wholegrain bread; 156.8g wholegrain bread
Other: White bread	Other: White bread; 122.6g white bread
Other: 15% fiber-rich bread	Other: 15% fiber-rich bread; 139.2g bread made with 15% added wheat bran
Other: 30% fiber-rich bread	Other: 30% fiber-rich bread; 166.5g bread made with 30% added wheat bran

What is the study measuring?

Primary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Glucose AUC	Incremental area under the glucose response curve ignoring area below fasting glucose	2 hours

Secondary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Satiety AUC	Incremental area under the satiety response curve	2 hours
Hydrolysis index	Incremental area under the hydrolysis curve (amount of glucose released during in-vitro digestion of the breads) expressed as a percentage of that for white bread.	2 hours

Collaborators and Investigators

• Sponsor: Glycemic Index Laboratories, Inc
• Collaborators: University of Guelph; Guelph Research and Development Centre, Agriculture and Agri-Food Canada
• Investigators: Principal Investigator: Thomas MS Wolever, MD, PhD, GI Labs

Study record dates

Study Major Dates

• Study Start (Actual): June 3, 2014
• Primary Completion (Actual): June 13, 2014
• Study Completion (Actual): June 13, 2014

Study Registration Dates

• First Submitted: July 19, 2017
• First Submitted That Met QC Criteria: July 19, 2017
• First Posted (Actual): July 21, 2017

Study Record Updates

• Last Update Posted (Actual): July 21, 2017
• Last Update Submitted That Met QC Criteria: July 19, 2017
• Last Verified: July 1, 2017

More Information

Terms related to this study

• Other Study ID Numbers: GIL-1426

Plan for Individual participant data (IPD)

• Plan to Share Individual Participant Data (IPD)?: No

Drug and device information, study documents

• Studies a U.S. FDA-regulated drug product: No
• Studies a U.S. FDA-regulated device product: No