Effect of a whole grain cereal product on glucose regulation and subjective appetite in an overnight perspective

Abstract

Background
With obesity levels on the rise globally, it is necessary to create a healthier food environment and increase access to nourishing and palatable foods. Dietary fibre consumption has been proven to be one of the best ways to prevent cardiovascular diseases and type 2 diabetes. Glucanova AB developed an oat bran and barley-based product and investigated the daylong effect on glucose response in healthy subjects in a pilot trial. The results indicated potential of the barley-based product to lower the glucose response both acutely and at 10 – 11 h post intake compared to reference. Improved formulations of these products were used to conduct a randomised cross-over trial. The aim was to investigate the impact of the barley-based product on postprandial glucose tolerance, appetite sensations, palatability and gastrointestinal tolerance in healthy individuals in an overnight perspective.

Method
Nineteen female and male participants between the ages of 35 – 65, with a body mass index (BMI) of 18.5 – 29 kg/m2 were planned to be recruited to participate in this randomised cross-over study. Out of these nineteen participants, six female and three male are included in this thesis since the study is not finalised yet. The study included four trial sessions, with at least one week of wash-out. Four different test products were prepared: high dose barley porridge intact kernels (HI) or broken kernels (HB), low dose barley porridge intact kernels (LI) and a reference product (rice porridge). These were to be consumed in a random order at 21.00 h on two consecutive evenings before the trial day. On the trial day, blood glucose responses and subjective appetite variables (hunger, desire to eat, fullness and prospective food consumption) were investigated, repeatedly, during a two hour timeframe after consumption of a standardised breakfast. In addition to this, palatability and gastrointestinal function questionnaires were filled out.

Results
Based on the data from the first nine participants to finish the study, no statistical evidence (p-value > 0.05) was provided to indicate that the study products had significant improvements on glycaemic responses or subjective appetite variables in an overnight perspective. Mean scores for palatability show a medium acceptance for all study products, with a slight preference for the reference product.

Conclusion
The lack of sensitivity of this trial is most likely due to the low number of participants’ data analysed and presented for this report. Therefore, concluding that the barley products have modulating effects on glycaemic responses and subjective appetite variables cannot be done yet.

Popular Abstract

Our ancestors spent their days hunting, gathering and moving from one place to another. They hunted and spent days on end without eating meat, and their diets were based mostly on seeds, nuts and fruits. It is no surprise then, that with globalisation and increased availability of foods high in calories, fat, and sugar- in addition to sedentary lifestyles- obesity levels keep increasing worldwide. Obesity increases the risk for developing diseases like type 2 diabetes and cardiovascular diseases, which can lead to having a lower quality of life and incur in high health costs.

Tackling the obesity pandemic is complex; and it involves changes in legislations, regulations, and people’s relationship with food. But one of the solutions is to provide more ready-to-eat meals which are nourishing and support consumers’ health. Including dietary fibre, at least in the recommended daily amount of 35 g, has been proven to confer health benefits and aid in prevention of cardiovascular diseases and type 2 diabetes.

This study aimed to investigate the impact of a barley-based product on postprandial glucose, appetite sensations, palatability and gastrointestinal tolerance in healthy individuals in an overnight perspective. A randomised crossover study including nineteen female and male participants between the ages of 35 – 65, with a body mass index (BMI) of 18.5 – 29 kg/m2 was planned to be carried out. For this thesis, information on six female and 3 male participants with average BMI 25 ± 2 kg/m² and average age of 48 ± 7 years is shown. Four products were prepared: high dose barley porridge intact kernels (HI) or broken kernels (HB), low dose barley porridge intact kernels (LI) and a reference product (rice porridge). These were consumed in a random order on two consecutive evenings before the trial day. On the trial day, metabolic variables were investigated for 120 minutes.

No statistically significant difference was observed to conclude any of the study products had improvements on glycaemic responses or subjective appetite variables, but trends in lower glycaemic responses are promising for both intact kernel porridges. Upon analysis of all participants’ metabolic variables, there will be more statistical power to draw conclusions.

• author: Cuellar Dole, Alejandra
• supervisor: Ana Rascon; Jonna Sandberg; Kristina Andersson
• organization: Food Technology and Nutrition (M.Sc.)
• course: KNLM01 20221
• year: 2022
• type: H2 - Master's Degree (Two Years)
• subject: Agriculture and Food Sciences
• keywords: nutrition, barley, dietary fibre, glucose control, food technology
• language: English
• id: 9089204
• date added to LUP: 2022-06-17 11:09:50
• date last changed: 2022-06-17 11:09:50