Study of Blood Sugar Response to Cookies Made with Brewers Spent Grain Evaluating Potential Benefits for Preventing Type 2 Diabetes in Adults

What this Trial Is About

Researchers are evaluating the effects of incorporating brewers spent grain into cookie recipes on how blood sugar levels change after eating. The study aims to understand the impact of these specially formulated cookies compared to regular commercial cookies on post-meal blood glucose absorption. This trial is conducted by the Universidad Catlica del Uruguay and involves healthy adults aged 18 to 75 years with a specific body mass index range. Participants will attend four sessions spaced one week apart. In two sessions, they will consume 30 grams of a commercial Mareda cookie, and in the other two, 30 grams of a reduced-sugar cookie containing 17% extruded brewers spent grain. Each session begins after an overnight fast, with blood glucose measured before and at several time points up to 120 minutes after eating using finger-prick blood samples. Participants will remain seated and may drink up to 250 mL of water during testing. Throughout the study, participants will maintain their usual lifestyle. Physical measurements such as weight, height, and waist and hip circumferences will be taken. Data collection is confidential and blinded to analysts. Researchers will track blood glucose response after eating the cookies as the main outcome. After each test, participants receive a breakfast voucher. The total study period spans several weeks with monitoring at each session.

Blood Glucose Response to Test Foods Containing Brewer's Spent Grain