Effects of Sourdough Fermented Rye Crisp Bread on Appetite and Postprandial Metabolic Responses

Swedish University of Agricultural Sciences

Status: Completed

Conditions: Appetite

Treatments: Other: unfermented rye crisp bread; Other: refined wheat crisp bread; Other: sourdough fermented rye crisp bread

Study type: Interventional

Funder types: Other

Identifiers

NCT02793297

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Details and patient eligibility

About

The overall objective is to evaluate the impact of sourdough fermented crisp bread on effects on appetite and postprandial glucose and insulin responses. Beneficial effects on appetite and postprandial insulin responses have been observed, particularly for unfermented rye crisp breads in a previous study. In the present study, the investigators evaluated how the intake of sourdough fermented rye crisp breads vs. unfermented rye crisp bread as well as a control refined wheat crisp bread product may affect self-rated appetite and postprandial insulin and glucose responses in healthy men and women in a meal-study. The investigators characterized intervention products with regards to microstructural and chemical features in order to elucidate underlying mechanisms for potential effects observed on appetite and postprandial metabolic responses.

Full description

Two commercial whole grain rye crisp breads processed differently (unfermented and sourdough fermented) and a refined wheat control product were tested in the study. The rye crisp bread products contained similar ingredients. All products provide similar amounts of available carbohydrates (about 30g). The total amount of test product is about 50-60g.

The specific primary aim of the study: To conduct a short-term breakfast intervention study in humans (n = 24) to compare the effect of 2 high-fiber rye crisp bread products processed in different ways (sourdough fermented or unfermented) and a refined wheat control crisp bread as part of a normal breakfast on self-rated appetite, postprandial glucose and insulin concentrations. Difference in post-prandial insulin response between products is the primary endpoint.

Secondary aim (conducted if significant effects in the primary endpoint have been demonstrated): To assess changes in hormones and their relation to self-perceived satiety, hunger and desire to eat and to differences in chemical and microstructural composition of the tested foods.

Enrollment: 24 patients

Sex: All

Ages: 18 to 70 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• BMI 18.5-30 kg/m2
• fasting plasma glucose <6.0 mmol/L,
• fasting serum insulin <11 mE/L
• serum TSH <2.5 mIE/L
• plasma LDL <5.3 mmol/L
• fasting plasma triglycerides (p-TG) <1.8 mmol/L
• habitual consumption of breakfast, lunch and dinner

Exclusion criteria

• smokers
• use of medications likely to affect appetite
• medical conditions involving the gastrointestinal tract
• gluten intolerance or food allergies
• physical problems with eating
• dieting or self-reported fluctuations in body weight of more than 10% three months prior to screening recent participation in a dietary study
• pregnancy
• lactation

Trial design

24 participants in 3 patient groups

refined wheat crisp bread

Experimental group

Description:

refined wheat crisp bread was served as part of a complete standardized breakfast

Treatment:

Other: refined wheat crisp bread

sourdough fermented rye crisp bread

Experimental group

Description:

Sourdough fermented rye crisp bread was served as part of a complete standardized breakfast

Treatment:

Other: sourdough fermented rye crisp bread

unfermented rye crisp bread

Experimental group

Description:

Unfermented rye crisp bread was served as part of a complete standardized breakfast

Treatment:

Other: unfermented rye crisp bread