Functional Ingredients: Effect in Gastrointestinal System

University of Sao Paulo

Status: Completed

Conditions: Overweight; Diabetes; Constipation

Treatments: Dietary Supplement: Ready-to-eat frozen soups added maltodextrin; Dietary Supplement: Ready-to-eat frozen soups added unripe banana flour; Dietary Supplement: Ready-to-eat frozen soups added inulin; Dietary Supplement: Ready-to-eat frozen soups added nisin

Study type: Interventional

Funder types: Other

Identifiers

NCT02467972

CONEP Brasil (Registry Identifier)

CEPFCF194 CEPFCF18

Details and patient eligibility

About

The addition of fructans or unripe banana flour to frozen meals can change the hormonal parameters related to hunger and satiety, improve the bowel movements and increase in colonic bacteria population measured by microbiological determinations (qPCR). The inulin no can change bowel movements and increase in colonic bacteria population measured by microbiological determinations (qPCR)

Full description

Non-transmissible chronic diseases have been constantly related to the consumption of diets with inadequate nutrient input; at the same time, the ingestion of unavailable carbohydrates have presented an inverse relationship with the risk for these diseases. Among these carbohydrates is inulin, a fructan considered as a prebiotic and the unripe banana flour, rich in resistant starch, which may contribute to the intestinal health.

This study evaluated the effect of regular intake of frozen soups added functional ingredients (fructans and unripe banana flour) by heath volunteers, about gastrointestinal hormones, satiety and bowel movements.

Enrollment: 61 patients

Sex: All

Ages: 18 to 45 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• good health condition

Exclusion criteria

• history of renal or gastrointestinal disease
• hyperthyroidism
• diabetes, nor parents with diabetes
• for women: not pregnant, breastfeeding or using hormonal therapy
• using any drug that might affect the digestion of food and absorption (antibiotics, laxatives)

Trial design

Primary purpose: Prevention

Allocation: Randomized

Interventional model: Parallel Assignment

Masking: Double Blind

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61 participants in 4 patient groups, including a placebo group

UBF group

Experimental group

Description:

Ready-to-eat frozen soups added unripe banana flour (18 portions; 3 times/week)

Treatment:

Dietary Supplement: Ready-to-eat frozen soups added unripe banana flour

Control

Placebo Comparator group

Description:

Ready-to-eat frozen soups added maltodextrin (18 portions; 3 times/week)

Treatment:

Dietary Supplement: Ready-to-eat frozen soups added maltodextrin

Inulin group

Experimental group

Description:

Ready-to-eat frozen soups added inulin (18 portions; 3 times/week)

Treatment:

Dietary Supplement: Ready-to-eat frozen soups added inulin

Nisin group

Experimental group

Description:

Ready-to-eat frozen soups added nisin (18 portions; 3 times/week)

Treatment:

Dietary Supplement: Ready-to-eat frozen soups added nisin