Evaluation of Postprandial Glycaemia in a Healthy Population After Intake of Milk and Oat Based Products

A Randomized, Single-blind, Crossover Study to Evaluate Postprandial Glycaemia in a Healthy Population After Intake of Milk and Oat Based Products

The objective of this study is to investigate the effect on postprandial glycaemia in a healthy population after intake of milk and oat based products.

Study Overview

• Status: Completed
• Conditions: Healthy
• Intervention / Treatment: Other: Bread reference; Other: Product 1: Milk; Other: Product 2: Full fat milk + oat; Other: Product 3: Skim milk + oat, high fibre; Other: Product 4: Skim milk + oat, low fibre

Detailed Description

Postprandial glycaemia, insulinaemia and GLP-1 will be measured after intake of test meals with equal amount of carbohydrates (adjusted using bread) and equal amount of total water.

• Study Type: Interventional
• Enrollment (Actual): 20
• Phase: Not Applicable

Contacts and Locations

Study Locations

• Sweden
  • Lund, Sweden
    • Aventure AB

Participation Criteria

Eligibility Criteria

• Ages Eligible for Study: 18 years to 38 years (Adult)
• Accepts Healthy Volunteers: No
• Genders Eligible for Study: All

Description

Inclusion Criteria:

1. Male or female 20 to 40 years of age
2. BMI 20-27 (±0.5) kg/m²
3. Agree to maintain consistent dietary habits and physical activity levels for the duration of the study
4. Healthy as determined by medical history and information provided by the volunteer
5. Willingness to complete questionnaires and follow instructions associated with the study and to complete all visits
6. Has given voluntary, written, informed consent to participate in the study

Exclusion Criteria:

1. Elevated fasting blood glucose (at or above 6.1 mmol/L at fasting on visit 2, 3, 4 or 5)
2. Elevated fasting insulin (above 25 mIE/L)
3. Women who are pregnant or breast feeding
4. Any medical condition(s) or medication(s) known to significantly affect glucose metabolism. Significance to be assessed by the SI
5. Use of medication, over-the-counter medication, natural health products or dietary supplements/probiotics that may affect glucose metabolism is prohibited during this study. Significance to be assessed by the SI. Participants who are taking allowed prescribed medications must agree to maintain their current method and dosing regimen during the course of the study unless recommended by their physician.
6. Known Type I or Type II diabetes, including women who previously have had gestational diabetes.
7. Use of antibiotics within 2 weeks of enrollment
8. Metabolic diseases and/or chronic gastrointestinal diseases (IBS, Crohns etc.)
9. Allergy to ingredients included in investigational product, placebo or standardized meal
10. Participants restricted to a vegetarian or vegan diet
11. Intolerance to lactose or gluten
12. Individuals who are averse to venous catheterization or capillary blood sampling
13. Currently active smokers (or using other tobacco products, and e-cigarettes)
14. Unstable medical conditions as determined by SI
15. Participation in other clinical research trials
16. Individuals who are cognitively impaired and/or who are unable to give informed consent
17. Acute infection
18. Any other condition which in the SI's opinion may adversely affect the individual's ability to complete the study or its measures or which may pose significant risk to the individual

Study Plan

How is the study designed?

Design Details

• Primary Purpose: Prevention
• Allocation: Randomized
• Interventional Model: Crossover Assignment
• Masking: Double

Number of Arms

5

Arms and Interventions

Participant Group / Arm	Intervention / Treatment
Placebo Comparator: Bread reference; A standardized (50 grams carbohydrates) breakfast meal will be provided based on bread.	Other: Bread reference; Commercially available white wheat bread; Other: Product 1: Milk; Developed reference product based on milk; Other: Product 2: Full fat milk + oat; Developed product based on full fat milk with addition of oat; Other: Product 3: Skim milk + oat, high fibre; Developed product based on skim milk with addition of oat giving a high fiber content to the product; Other: Product 4: Skim milk + oat, low fibre; Developed product based on skim milk with addition of oat giving a lower fiber content to the product
Experimental: Product 1: Milk; A standardized (50 grams carbohydrates) breakfast meal will be provided based on bread and a test product based on milk.	Other: Bread reference; Commercially available white wheat bread; Other: Product 1: Milk; Developed reference product based on milk; Other: Product 2: Full fat milk + oat; Developed product based on full fat milk with addition of oat; Other: Product 3: Skim milk + oat, high fibre; Developed product based on skim milk with addition of oat giving a high fiber content to the product; Other: Product 4: Skim milk + oat, low fibre; Developed product based on skim milk with addition of oat giving a lower fiber content to the product
Experimental: Product 2: Full fat milk + oat; A standardized (50 grams carbohydrates) breakfast meal will be provided based on bread and a test product based on full fat milk and oat with high fiber content.	Other: Bread reference; Commercially available white wheat bread; Other: Product 1: Milk; Developed reference product based on milk; Other: Product 2: Full fat milk + oat; Developed product based on full fat milk with addition of oat; Other: Product 3: Skim milk + oat, high fibre; Developed product based on skim milk with addition of oat giving a high fiber content to the product; Other: Product 4: Skim milk + oat, low fibre; Developed product based on skim milk with addition of oat giving a lower fiber content to the product
Experimental: Product 3: Skim milk + oat, high fibre; A standardized (50 grams carbohydrates) breakfast meal will be provided based on bread and a test product based on skim milk and oat with high fiber content.	Other: Bread reference; Commercially available white wheat bread; Other: Product 1: Milk; Developed reference product based on milk; Other: Product 2: Full fat milk + oat; Developed product based on full fat milk with addition of oat; Other: Product 3: Skim milk + oat, high fibre; Developed product based on skim milk with addition of oat giving a high fiber content to the product; Other: Product 4: Skim milk + oat, low fibre; Developed product based on skim milk with addition of oat giving a lower fiber content to the product
Experimental: Product 4: Skim milk + oat, low fibre; A standardized (50 grams carbohydrates) breakfast meal will be provided based on bread and a test product based on skim milk and oat with low fiber content.	Other: Bread reference; Commercially available white wheat bread; Other: Product 1: Milk; Developed reference product based on milk; Other: Product 2: Full fat milk + oat; Developed product based on full fat milk with addition of oat; Other: Product 3: Skim milk + oat, high fibre; Developed product based on skim milk with addition of oat giving a high fiber content to the product; Other: Product 4: Skim milk + oat, low fibre; Developed product based on skim milk with addition of oat giving a lower fiber content to the product

What is the study measuring?

Primary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Postprandial glycaemia capillary	Primary outcome is the difference in the two-hour incremental area under the curve (iAUC (0 - 120 min)) for capillary blood glucose between product 1-4 and the bread reference.	0-120 min after consumption

Secondary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Postprandial glycaemia intravenous	The difference in the two-hour iAUC (0 - 120 min) for intravenous blood glucose between product 1-4 and the bread reference.	0-120 min
Postprandial Cmax capillary glucose	The difference in the three-hour Cmax (0 - 180 min) of capillary blood glucose between product 1-4 and the bread reference.	0-180 min
Postprandial Cmax venous glucose	The difference in the three-hour Cmax (0 - 180 min) of intravenous blood glucose between product 1-4 and the bread reference.	0-180 min
Postprandial glycaemia capillary	The difference in the three-hour iAUC (0 - 180 min) of capillary blood glucose between product 1-4 and the bread reference.	0-180 min
Postprandial glycaemia venous	The difference in the three-hour iAUC (0 - 180 min) of intravenous blood glucose between product 1-4 and the bread reference.	0-180 min
Postprandial glycaemia capillary	The difference in the one-hour iAUC (0 - 60 min) of capillary blood glucose between product 1-4 and the bread reference.	0-60 min
Postprandial glycaemia venous	The difference in the one-hour iAUC (0 - 60 min) of intravenous blood glucose between product 1-4 and the bread reference.	0-60 min
Postprandial glycaemia Tmax capillary	The difference in the Tmax (the time to maximum concentration) of capillary blood glucose between product 1-4 and the bread reference.	0-180 min
Postprandial glycaemia Tmax venous	The difference in the Tmax of intravenous blood glucose between product 1-4 and the bread reference.	0-180 min
Postprandial insulinaemia	The difference in the three-hour iAUC (0 - 180 min) of intravenous blood insulin between product 1-4 and the bread reference.	0-180 min
Postprandial insulinaemia	The difference in the two-hour iAUC (0 - 120 min) of intravenous blood insulin between product 1-4 and the bread reference.	0-120 min
Postprandial insulinaemia	The difference in the one-hour iAUC (0 - 60 min) of intravenous blood insulin between product 1-4 and the bread reference.	0-60 min
Postprandial insulinaemia Cmax	The difference in the three-hour Cmax (0 - 180 min) of intravenous blood insulin between product 1-4 and the bread reference.	0-180 min
Postprandial insulinaemia Tmax	The difference in the Tmax of intravenous blood insulin between product 1-4 and the bread reference.	0-180 min
Postprandial GLP-1 bread reference	The difference in the one-hour iAUC (0 - 60 min) of intravenous blood GLP-1 between product 1-4 and the bread reference.	0-60 min
Postprandial GLP-1, yoghurt control	The difference in the one-hour iAUC (0 - 60 min) of intravenous blood GLP-1 between products 2-4 and product 1.	0-60 min
Postprandial GLP-1 Cmax bread reference	The difference in the one-hour Cmax (0 - 60 min) of intravenous blood GLP-1 between product 1-4 and the bread reference.	0-60 min
Postprandial GLP-1 Cmax yoghurt control	The difference in the one-hour Cmax (0 - 60 min) of intravenous blood GLP-1 between products 2-4 and product 1.	0-60 min

Collaborators and Investigators

• Sponsor: Aventure AB

Study record dates

Study Major Dates

• Study Start (Actual): October 4, 2018
• Primary Completion (Actual): March 5, 2019
• Study Completion (Actual): March 5, 2019

Study Registration Dates

• First Submitted: October 24, 2018
• First Submitted That Met QC Criteria: October 25, 2018
• First Posted (Actual): October 29, 2018

Study Record Updates

• Last Update Posted (Actual): July 5, 2019
• Last Update Submitted That Met QC Criteria: July 2, 2019
• Last Verified: October 1, 2018

More Information

Terms related to this study

• Other Study ID Numbers: TR1801

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