The Effect of Content of Barley Beta-glucans in Bread on Postprandial Blood Sugar

The Effect of Content of Barley Beta-glucans in Bread on Postprandial Blood Sugar

The effect of content of barley beta-glucans in bread on postprandial blood sugar will be measured with open-label crossover study. Study will be conducted in Slovenia on 10-12 adult subjects who will test three barley beta-glucan containing bread formulations (food) in comparison with a reference white bread. Objective of the study is to investigate the influence of the content of barley beta-glucan in bread on glycaemic index (incremental area under the curve (IAUC) for the blood glucose response curve for barley beta-glucan containing breads in comparison to reference white bread.

Inclusion Criteria:

• Subject Informed consent form (ICF) is singed
• Aged above 18 years at the time of the signature of ICF
• No known food allergy or intolerance
• No medications known to affect glucose tolerance - stable doses of oral contraceptives, acetylsalicylic acid, thyroxin, vitamins and mineral supplements or drugs to treat hypertension or osteoporosis are acceptable.
• Willing to follow all study procedures, including attending all site visits (including sessions for blood sampling and use of CGM)
• Body mass index (BMI) > 25

Exclusion Criteria:

• Subject Informed consent form (ICF) is singed
• Aged above 18 years at the time of the signature of ICF
• No known food allergy or intolerance
• No medications known to affect glucose tolerance - stable doses of oral contraceptives, acetylsalicylic acid, thyroxin, vitamins and mineral supplements or drugs to treat hypertension or osteoporosis are acceptable.
• Willing to follow all study procedures, including attending all site visits (including sessions for blood sampling and use of CGM)
• Body mass index (BMI) > 25