Properties of Dietary Fibre and Energy Intake (ProVe)

Wageningen University

Status: Completed

Conditions: Healthy Male Subjects

Treatments: Dietary Supplement: high viscous, high gelling pectin; Dietary Supplement: control: no fiber addition; Dietary Supplement: low viscous, high gelling pectin; Dietary Supplement: breakfast with low viscous, low gelling pectin; Dietary Supplement: pectin supplement; Dietary Supplement: high viscous, low gelling pectin

Study type: Interventional

Funder types: Other

Identifiers

NCT01257295

METC-10/22

Details and patient eligibility

About

Dietary fibers likely have a role in body weight management. They may increase satiety and, as a consequence, reduce energy intake during the next meal. There are, however, many different types of dietary fiber, which have diverse physical properties and can therefore impact these outcomes differently. It is, however, unclear whether dietary fibers with different properties lead to differences in energy intake during the next meal. The objective of this study is to study the effect of pectin in 4 different physicochemical states on ad libitum energy intake and possible underlying mechanisms; i.e. gastrointestinal hormones, gastric emptying rate, feelings of satiety and the method of fiber supplementation. We hypothesize that viscous and gelling fibers will reduce ad libitum energy intake compared to low viscous and low gelling fibers.

Enrollment: 29 patients

Sex: Male

Ages: 18 to 30 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Age 18-30 year
• BMI 18.5-25 kg/m2
• Healthy as judged by the participant

Exclusion criteria

• Females
• Weight loss or weight gain of more than 5 kg during the last 2 months
• Using an energy restricted diet during the last 2 months
• Lack of appetite for any reason
• Restrained eater: >2.89, measured by DEBQ (35).
• Smoking
• Heavy alcohol use: >5 drinks/day (36).
• Reported stomach or bowel disease
• Reported diabetes
• Reported thyroid disease or any other endocrine disorder
• Reported intolerance for pectin, bread, gluten, dairy or not liking of the research foods
• Anemia: Hb<8.0 mmol/l
• Fasting glucose levels >5.8 mmol/l
• Blood donation from 6 weeks prior to the study until the end of the study
• Experienced any problems with drawing blood in the past
• Antecubital veins not considered suitable for blood drawing by means of a catheter
• Thesis students or employees of the division of Human Nutrition

Trial design

Primary purpose: Basic Science

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Single Blind

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29 participants in 6 patient groups, including a placebo group

control

Placebo Comparator group

Description:

No additions of fiber to a breakfast meal

Treatment:

Dietary Supplement: control: no fiber addition

low viscous, low gelling

Active Comparator group

Description:

low viscous, low gelling fibre added to breakfast meal

Treatment:

Dietary Supplement: breakfast with low viscous, low gelling pectin

high viscous, low gelling

Active Comparator group

Description:

high viscous, low gelling fibre added to breakfast meal

Treatment:

Dietary Supplement: high viscous, low gelling pectin

low viscous, high gelling

Active Comparator group

Description:

low viscous, high gelling fibre added to breakfast meal

Treatment:

Dietary Supplement: low viscous, high gelling pectin

high viscous, high gelling

Active Comparator group

Description:

high viscous, high gelling fibre added to breakfast meal

Treatment:

Dietary Supplement: high viscous, high gelling pectin

fibre supplement

Active Comparator group

Description:

high viscous, high gelling fibre is added, not to the breakfast meal, but as supplement

Treatment:

Dietary Supplement: pectin supplement