Sixteen-week multicentre randomised controlled trial to study the effect of the consumption of an oat beta-glucan-enriched bread versus a whole-grain wheat bread on glycaemic control among persons with pre-diabetes: a study protocol of the CarbHealth study
Journal article, 2022
INTRODUCTION: In 2012, the estimated global prevalence of pre-diabetes was 280 million, and the prevalence is expected to rise to 400 million by 2030. Oat-based foods are a good source of beta-glucans, which have been shown to lower postprandial blood glucose. Studies to evaluate the effectiveness of the long-term intake of beta-glucan-enriched bread as part of a habitual diet among individuals with pre-diabetes are needed. Therefore, we designed a multicentre intervention study in adults with pre-diabetes to investigate the effects of consumption of an oat-derived beta-glucan-enriched bread as part of a normal diet on glycated haemoglobin (HbA1c) in comparison to consumption of whole-grain wheat bread. METHODS AND ANALYSIS: The CarbHealth trial is a multicentre double-blind randomised controlled 16-week dietary intervention trial in participants 40-70 years of age with a body mass index of ≥27 kg/m2 and HbA1c of 35-50 mmol/mol. The study is conducted at four universities located in Norway, Sweden and Germany and uses intervention breads specifically designed for the trial by Nofima AS. The aim is to recruit 250 participants. The primary outcome is the difference in HbA1c between the intervention and the control groups. The main analysis will include intervention group, study centre and baseline HbA1c as independent variables in an analysis of covariance model. ETHICS AND DISSEMINATION: The study protocol was approved by respective ethical authorities in participating countries. The results of the study will be communicated through publication in international scientific journals and presentations at (inter)national conferences. TRIAL REGISTRATION NUMBER: NCT04994327.
PUBLIC HEALTH
Clinical trials
General diabetes
Author
Thérése Hjorth
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Alena Schadow
Padernborn University
Ingrid Revheim
University of Bergen
Ulrike Spielau
Leipzig University Hospital
University of Bergen
Lise M. Thomassen
University of Bergen
Klara Meyer
Leipzig University Hospital
Katja Piotrowski
Leipzig University Hospital
Hanne Rosendahl-Riise
University of Bergen
Anne Rieder
Norwegian Institute of Food, Fisheries and Aquaculture Research
Paula Varela
Norwegian Institute of Food, Fisheries and Aquaculture Research
Vegard Lysne
University of Bergen
Helse Bergen Haukeland University Hospital
S. Ballance
Norwegian Institute of Food, Fisheries and Aquaculture Research
Antje Koerner
Leipzig University Hospital
Rikard Landberg
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Anette Buyken
Padernborn University
Jutta Dierkes
Padernborn University
BMJ Open
2044-6055 (ISSN) 20446055 (eISSN)
Vol. 12 8 e062066-Subject Categories
Endocrinology and Diabetes
Food Science
Nutrition and Dietetics
DOI
10.1136/bmjopen-2022-062066
PubMed
35998955