CarbHealth
Improving bread for a better metabolic health
Efforts are needed to develop food choices rich in dietary fibre that will benefit middle-aged adults with pre-diabetes. In this project we study a bread fortified with cereal beta-glucan.
Start
01. Apr 2020
End
01. Apr 2024
Funded by
NFR - via JPI Cofund
Cooperation
University of Bergen, Chalmers University, Sweden, University of Liepzig, Germany, University of Paderborn, Germany
Project Manager(s):
Other Participants:
Facts
The CarbHealth-project received funding from the Joint Programming Initiative “A Healthy Diet for a Healthy Life” and from the ERA-NET Cofund HDHL INTIMI.
The project started April 1st 2020 and will last for four years.
The project is lead by Professor Jutta Dierkes from the Centre for Nutrition, University of Bergen with partners Simon Ballance from Nofima AS (Ås, Norway), Anette Buyken from the University of Paderborn (Germany), Antje Körner from the University of Leipzig (Germany) and Rikard Landberg from Chalmers University (Sweden).
Combining a randomized clinical trial, data from existing cohorts in middle-aged (HUSK-study, Norway) and children (KFO and LifeCHild, Germany), and a meta-analysis of published RCTs and observational studies, the project will address the overall hypothesis that diets that are high in habitual consumption of dietary fiber, also through regular consumption of high-fiber bread, can form an integral part of a plant-based healthy diet associated with benefits for body weight and T2DM risk.
Background
Efforts are needed to develop food choices rich in dietary fibre that will benefit middle-aged adults with pre-diabetes. In this project we study a bread fortified with cereal beta-glucan.
Goal
We will test the hypothesis that habitual consumption of bread rich in oat beta-glucan can form an integral part of a plant-based healthy diet associated with benefits for body weight and reduced type-2 diabetes risk.
Sub goals
- Generate novel evidence on the relevance of bread intake for glycaemic control and weight management among vulnerable populations
- Explore/clarify potential mechanisms and relations of bread intake with glycemic control and weight management
- Contribute to a healthy environment by exemplified advances in the infrastructure from food production to consumers.
What we do
Nofima is responsible for the design and production of an oat beta-glucan enriched test bread and a control bread for a large multi-center clincial trial.
In collaboration with Åpent Bakeri in Oslo, over 12000 loaves of breads will be baked, sliced, packaged and frozen.
Scaling up of bread production from small pilot scale (prototype bread developed by Nofima) to small industrial scale is a major task in the project.
A further task is a full physical and chemcial characterisation of the test bread with a particular focus on the beta-glucan.
Finally an evaluation of consumer acceptance will be made for the test breads as an integrated part of the clinical trail.
Publications
Research facilities