Effect of Sourdough Breads Consumption on Postprandial Responses, Satiety and Food Intake at Subsequent Meal (SUPPRESS)

Catholic University (KU) of Leuven

Status: Completed

Conditions: Energy Intake; Appetite Regulation

Treatments: Dietary Supplement: Wholemeal bread; Dietary Supplement: Bread with sourdough; Dietary Supplement: Sourdough bread

Study type: Interventional

Funder types: Other

Identifiers

NCT04788069

S64824

Details and patient eligibility

About

During this project the effect of different types of sourdough breads consumption on satiety, energy intake at subsequent meal and postprandial metabolic responses, will be investigated.

Full description

A 3-phase randomised cross-over trial will be applied consisting of 3 intervention periods of 2 weeks, with a test day performed at the last day of each intervention period. During each intervention period, participants will consume a fixed amount of test bread, replacing their regular bread, and they will keep food and stool diaries preceding each Test-day. Faecal samples will be collected before each Test-day. On the Test-day, participants will perform a gastric emptying breath test. Furthermore, blood samples and appetite ratings will be collected at regular time points after consumption of the test bread for measurement of glucose, insulin, gut peptides, short-chain fatty acids (SCFA) and blood lipids. Food intake will be assessed by offering the subjects a standard lunch to be consumed ad-libitum.

Enrollment: 43 patients

Sex: All

Ages: 18 to 50 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Female and male participants
• age range 18 - 50
• BMI range 18.5 - 25.0 kg/m2 at screening visit
• Regular eating pattern (3 meals per day on at least 5 days per week)
• Willingness to consume bread (180 g) on a daily base
• Stable body weight for the last 6 months

Exclusion criteria

• Currently smoking (has smoked in the last 28 days) or willingness to smoke during the study period
• Pregnancy, lactation or wish to become pregnant during the study period
• Family history of diabetes
• Previous or current gastrointestinal or endocrine disorders
• Previous or current substance/alcohol dependence or abuse (> 2 units per day/14 units per week)
• Intake of prescription medication
• Coeliac disease or gluten sensitivity
• Use of pre- or probiotics within one month preceding the study
• Use of antibiotics within 3 months preceding the study
• Excessive concern about eating habits or body weight as evidenced from scores < 18 on the restraint and disinhibition subscales of the Three-Factor Eating Questionnaire (Stunkard & Messick, 1985)

Trial design

Primary purpose: Basic Science

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Triple Blind

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43 participants in 3 patient groups

Wholemeal bread

Active Comparator group

Description:

Treatment with wholemeal bread

Treatment:

Dietary Supplement: Wholemeal bread

Sourdough bread

Active Comparator group

Description:

Treatment with sourdough bread

Treatment:

Dietary Supplement: Sourdough bread

Bread with sourdough

Active Comparator group

Description:

Treatment with bread with sourdough

Treatment:

Dietary Supplement: Bread with sourdough