Whole Grains, Gastric Emptying and Glycemic Response

March 15, 2018 updated by: Bruce R. Hamaker, Purdue University

Glycemic Response of Whole Grain Wheat Meals

Whole grains have been associated with controlled glycemic response and increased satiety compared to refined grains. However, the properties of whole grains which are responsible for these purported improved health outcomes are still unclear. The current study investigated the extent of whole grains' low glycemic property when food properties are controlled, and how this relates to gastric emptying rate and glycemic response.

Study Overview

Status

Completed

Conditions

Intervention / Treatment

Detailed Description

It is generally assumed that whole grain foods confer a health benefit in regards to moderated glycemia and increased satiety compared to foods made from refined grains. However, the extent of whole grains' low glycemic property may be limited by certain factors. For example, physical properties such as viscosity or particle size and differing starch digestion rates of whole grain foods may strongly influence glycemic response and gastric emptying rate. In this study, whole and refined grain wheat porridges were prepared from materials originating from the same milling source, with matched pairs for viscosity, starch and dietary fiber contents, and particle size. Subjects consumed wheat porridges containing 13C-labeled octanoic acid for assessment of gastric emptying rate, and they wore a continuous glucose monitor for measuring postprandial glucose levels. The purpose of this research was to test the hypothesis that the purported moderated glycemic response and slow gastric emptying rate are dependent on how these foods are processed. This work highlights the need to consider specific properties of whole grain foods for desired health outcomes in order to optimize the design of whole grain-based foods.

Study Type

Interventional

Enrollment (Actual)

16

Phase

  • Not Applicable

Contacts and Locations

This section provides the contact details for those conducting the study, and information on where this study is being conducted.

Study Locations

  • United States
    • Indiana
      • West Lafayette, Indiana, United States, 47907
        • Purdue University

Participation Criteria

Researchers look for people who fit a certain description, called eligibility criteria. Some examples of these criteria are a person's general health condition or prior treatments.

Eligibility Criteria

Ages Eligible for Study

18 years to 50 years (Adult)

Accepts Healthy Volunteers

No

Genders Eligible for Study

All

Description

Inclusion Criteria:

  • Aged between 18-50 years old
  • Healthy, normal BMI (18.5 kg/m² <BMI < 25 kg/m²)
  • Be free of any gastrointestinal diseases, diabetes, cardiovascular diseases
  • Be free of any wheat allergies and gluten intolerances or sensitivities
  • Not be pregnant or nursing

Exclusion Criteria:

  • No medical problems
  • No medication
  • Pregnant or nursing

Study Plan

This section provides details of the study plan, including how the study is designed and what the study is measuring.

How is the study designed?

Design Details

  • Primary Purpose: Basic Science
  • Allocation: Randomized
  • Interventional Model: Crossover Assignment
  • Masking: Single

Arms and Interventions

Participant Group / Arm
Intervention / Treatment
Experimental: Cracked whole wheat porridge
Large particle whole wheat porridge
Other: Cracked whole wheat porridge
Large particle whole wheat porridge was tested for gastric emptying rate, glycemic response and appetitive response.
Experimental: Semolina wheat porridge
Large particle refined wheat porridge
Other: Semolina wheat porridge
Large particle refined wheat porridge was tested for gastric emptying rate, glycemic response and appetitive response.
Experimental: Whole wheat flour porridge
Small particle whole wheat porridge
Other: Whole wheat flour porridge
Small particle whole wheat porridge was tested for gastric emptying rate, glycemic response and appetitive response.
Experimental: Refined wheat flour porridge
Small particle refined wheat porridge
Other: Refined wheat flour porridge
Small particle refined wheat porridge was tested for gastric emptying rate, glycemic response and appetitive response.
Experimental: Refined wheat flour porridge,fine bran
Small particle refined wheat porridge with small particle bran
Other: Refined wheat flour porridge,fine bran
Small particle refined wheat porridge with small particle bran was tested for gastric emptying rate, glycemic response and appetitive response.
Experimental: Refined wheat flour porridge,coarse bran
Small particle refined wheat porridge with large particle bran
Other: Refined wheat flour porridge,coarse bran
Small particle refined wheat porridge with large particle bran was tested for gastric emptying rate, glycemic response and appetitive response.

What is the study measuring?

Primary Outcome Measures

Outcome Measure
Measure Description
Time Frame
Gastric emptying
Time Frame: Acute study, 4 hours measurement after consumption of test food
Breath test was performed using 13C-octanoic acid mixed into test meals
Acute study, 4 hours measurement after consumption of test food
Glycemic response
Time Frame: Acute study, 4 hours measurement after consumption of test food
Blood glucose was measured using a continuous glucose monitor
Acute study, 4 hours measurement after consumption of test food
Appetitive behavior
Time Frame: Acute study, 4 hours measurement after consumption of test food.
Hunger and fullness scores using a 10 cm scale (0 = weakest feeling of hunger or fullness and 10 = highest feeling of hunger or fullness) will be taken after each meal.
Acute study, 4 hours measurement after consumption of test food.

Collaborators and Investigators

This is where you will find people and organizations involved with this study.

Sponsor

Purdue University

Publications and helpful links

The person responsible for entering information about the study voluntarily provides these publications. These may be about anything related to the study.

General Publications

Study record dates

These dates track the progress of study record and summary results submissions to ClinicalTrials.gov. Study records and reported results are reviewed by the National Library of Medicine (NLM) to make sure they meet specific quality control standards before being posted on the public website.

Study Major Dates

Study Start (Actual)

February 16, 2017

Primary Completion (Actual)

May 31, 2017

Study Completion (Actual)

May 31, 2017

Study Registration Dates

First Submitted

March 10, 2018

First Submitted That Met QC Criteria

March 10, 2018

First Posted (Actual)

March 16, 2018

Study Record Updates

Last Update Posted (Actual)

March 19, 2018

Last Update Submitted That Met QC Criteria

March 15, 2018

Last Verified

March 1, 2018

More Information

Terms related to this study

Additional Relevant MeSH Terms

Other Study ID Numbers

  • 1611018484

Drug and device information, study documents

Studies a U.S. FDA-regulated drug product

No

Studies a U.S. FDA-regulated device product

No

This information was retrieved directly from the website clinicaltrials.gov without any changes. If you have any requests to change, remove or update your study details, please contact register@clinicaltrials.gov. As soon as a change is implemented on clinicaltrials.gov, this will be updated automatically on our website as well.

Clinical Trials on Obesity

Clinical Trials on Cracked whole wheat porridge

Search Similar Trials

Sponsors and Collaborators

Medical Conditions

Drug Interventions

CROs by country

CROs in Bosnia & Herzegovina

Conditions

Rare Diseases

Drug Interventions

Dietary Supplements

Sponsor/Collaborators

Locations

Subscribe