Impact of Consumption of Beta-glucans on the Intestinal Microbiota and Glucose and Lipid Metabolism
Metabolic Syndrome, Dyslipidemia, Obesity, Abdominal
About this trial
This is an interventional treatment trial for Metabolic Syndrome focused on measuring Metabolic syndrome, 4 -week intervention, Randomised placebo controlled parallel study, Beta-glucans, Abdominal fat, Dyslipidemia, Insulin resistance, Hypertension, Gut Microbiota Composition, Oral Glucose Tolerance Test, Lipid Profile, Real-Time Polymerase Chain Reaction, Denaturating Gradient Gel Electrophoresis
Eligibility Criteria
Inclusion Criteria are parameters used for metabolic syndrome determination according to International Diabetes Federation (IDF) consensus worldwide definition of Metabolic Syndrome:
Participant must have central obesity: defined as waist circumference ≥ 80 cm for European woman and ≥ 94 cm for European men. Beside central obesity candidates participating in this study must have total cholesterol concentration ≥ 5 mmol/l before entering the study.
Plus any two of the following four factors:
- HDL-cholesterol content: man ≤ 1,03 mmol/, women ≤ 1,23 mmol/l
- Triglycerides content ≥ 1,7 mmol/l
- Fasting blood glucose ≥ 5,6 mmol/l
- Hypertension: systolic blood pressure ≥ 130 mm Hg and diastolic blood pressure ≥ 85 mm Hg
If participant will have diagnosed metabolic syndrome and meet age criteria will be included in study.
Exclusion Criteria:
- Diabetes type II
- Thyroid disorder
- Kidney disorder
- Antibiotic treatment
Sites / Locations
- Community Health Center Ajdovscina
- Community Healt Center Ljubljana
- Community Health Center Franca Amrozica Postojna
Arms of the Study
Arm 1
Arm 2
Experimental
Placebo Comparator
Bread with added beta-glucans
Bread without added beta-glucans
Experimental food is bread with high amount of barley beta-glucans. Experimental bread contains approximately 3,4 % (w/w) beta-glucans. Participants will consume 6 g of beta-glucans daily (approximately 200 g of bread per day). Beta-glucans are natural polysaccharides found in grain endosperm and are mostly represented in oat and barley. Beta-glucans are linear homopolymers of D- glycopyranosyl residues with mixed linkage (1-4, 1-3)-β-D-glucans. Their molecular structure enable beta-glucans their functional action that mostly depends of their viscosity and solubility (1). Testing bread has integrated flour with high amount of barley beta-glucans (ReducholTM). Beta-glucans are concentrated in flour up to 15 % with dry milling, sieving and air classification of barley flour.
Placebo bread without added barley beta-glucans in testing product.