CompletedNot Applicable

Assessment of Millet, Oat and Rye Porridge Breakfasts Glucose and Gastric Emptying

United Kingdom16 participantsStarted 2015-10

Plain-language summary

Breakfast porridges are made from milled grains and are commonly eaten worldwide. Traditionally different grains are used in different countries. For example, oats are more common in the Anglo-Saxon countries; rye is favoured in the Scandinavian countries whilst millet is very common in parts of India and Africa. However the nutritional value and potential metabolic and health effects may vary dramatically between different grains. For example what is the effect of the different grains on blood sugar or on how fast the stomach empties after eating the porridge and how full people feel. All these physiological responses may differ between these grains resulting in potential health benefits. RESEARCH QUESTION: The investigators hypothesise that porridges made from different grains will behave differently during the digestion and cause differences in blood glucose levels, gastric emptying and appetite. This study, which is a 4-way, randomized, cross over pilot study in healthy participants, aims to answer this research question. The participants will be asked to eat a porridge breakfasts made with oats, rye and millet of different varieties (but containing the same amount of calories), in 4 morning studies one week apart. MRI will be used to monitor the gastrointestinal fate of the breakfasts and measure gastric emptying using MRI, blood glucose levels using a finger prick test and self-reported appetite scores.

Who can participate

Age range18 Years – 65 Years

SexALL

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AI-rewrites the medical criteria so a patient or caregiver can understand them. Always confirm with the trial site.

Inclusion Criteria: * Aged 18-65 * Body mass index (BMI) ≥ 18.0 and ≤ 30.0 kg/m2 * Able to give informed consent * Apparently healthy: no medical conditions which might affect study measurements (judged by study physician) Exclusion Criteria: * Use of medication which interferes with study measurements (as judged by the study physician). * Participation in another nutritional or biomedical trial 3 months before the pre-study examination or during the study. * Not used to eating breakfast * Not used to eating three meals a day * Reported participation in night shift work during the two weeks prior to pre-study investigation or during the study. Night work is defined as working between midnight and 6.00 AM. * Strenuous exercise for more than10 hours per week. * Consumption of ≥21 alcoholic drinks in a typical week * Reported weight loss or gain ≥ 10 % of bodyweight during the six months period before the pre-study examination. * Following a medically- or self-prescribed diet during the two weeks prior to the pre-study examination and until the end of the study * Dislike of the products served as the dietary test treatments * Any allergy or food intolerance to the test treatments * An eating disorder as indicated by the Three factor eating questionnaire * Not suitable for MRI scanning (e.g., presence of metal implants, infusion pumps and pacemakers) as assessed by standard MRI safety questionnaire. * Pregnancy declared by candidate * Antibiotic or prescribed probiotic treatme…

What they're measuring

Blood glucose level

Timeframe: From baseline up to 2 hours postprandially

Trial details

NCT IDNCT02653274

SponsorUniversity of Nottingham

Sponsor typeOTHER

Study typeINTERVENTIONAL

Primary completion2016-03