Dietary Fibre and Metabolic Benefits

Lund University

Status: Completed

Conditions: Glucose Tolerance

Treatments: Other: Cereal product 2; Other: Cereal product 4; Other: Cereal product 3; Other: Cereal product 1; Other: Cereal product 5; Other: Control product

Study type: Interventional

Funder types: Other

Identifiers

NCT03423381

2017-03575

Details and patient eligibility

About

The aim of the project is to study the connection between bacterial fermentation in the colon of prebiotic substrates and effects on systemic metabolism and appetite i healthy humans

Full description

The purpose with this project is to study the association between bacterial fermentation in the colon of specific mixtures of cereal dietary fiber and effects on systemic metabolism and appetite regulation. For this purpose, short term studies are performed in healthy adult subjects. Different cereals, cereal blends and from cereal extracted dietary fiber will be studied, as well as effects of different processing of the cereals. Cardiometabolic test markers and colonic fermentation metabolites will be followed up to 14 h after intake of the test substrates, and gut microbiota composition will be determined prior to and after the interventions.

Enrollment: 18 patients

Sex: All

Ages: 20 to 70 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• healthy adults
• BMI<30
• non smokers
• consuming a non-vegetarian diet that follows the Nordic guidances

Exclusion criteria

• fasting blood glucose >6.1 mmol/L
• known cardio-metabolic disease (e.g. diabetes, hypertension, metabolic syndrome), gastro-intestinal disorders such as IBS (irritable bowel syndrome) that can interfere with the study results, food allergies. Further no antibiotics or probiotics should have been consumed within 4 weeks prior to and during the study.

Trial design

Primary purpose: Prevention

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Single Blind

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18 participants in 6 patient groups, including a placebo group

Cereal product 1

Experimental group

Description:

Cereal based müsli no. 1, made from typical Swedish cereals. All experimental products have different types and amounts of dietary fibre (df). The test portion is consumed as a single evening meal prior to determinations of test variables in the morning.

Treatment:

Other: Cereal product 1

Cereal product 2

Experimental group

Description:

Cereal based muesli no. 2 made from typical Swedish cereals. All experimental products have different types and amounts of df. The test portion is consumed as a single evening meal prior to determinations of test variables in the morning.

Treatment:

Other: Cereal product 2

Cereal product 3

Experimental group

Description:

Cereal based muesli no.3 made from typical Swedish cereals. All experimental products have different types and amounts of df.The test portion is consumed as a single evening meal prior to determinations of test variables in the morning.

Treatment:

Other: Cereal product 3

Cereal product 4

Experimental group

Description:

Cereal based muesli no. 4 made from typical Swedish cereals. All experimental products have different types and amounts of df. The test portion is consumed as a single evening meal prior to determinations of test variables in the morning.

Treatment:

Other: Cereal product 4

Cereal product 5

Experimental group

Description:

Cereal based muesli no. 5 made from typical Swedish cereals. All experimental products have different types and amounts of df. The test portion is consumed as a single evening meal prior to determinations of test variables in the morning.

Treatment:

Other: Cereal product 5

Control product

Placebo Comparator group

Description:

A cereal based product with low concentrations of df. The control portion is consumed as a single evening meal prior to determinations of test variables in the morning.

Treatment:

Other: Control product