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The Effect of Dietary Fibre and Plant Protein on Appetite and Metabolic Function

S

Swedish University of Agricultural Sciences

Status

Completed

Conditions

Appetite Regulation

Treatments

Other: Rye + equal doses of inulin & gluten
Other: Refined wheat bread
Other: Small non-supplemented rye
Other: Rye + low dose inulin + high dose gluten
Other: Rye + high dose inulin + low dose gluten
Other: Large non-supplemented rye

Study type

Interventional

Funder types

Other

Identifiers

NCT01965210
SLU-IL-S1

Details and patient eligibility

About

Acute effects on appetite and metabolic function have been observed for whole-grain rye cereal products. The aim of this study is to evaluate if the appetite suppressing effect of a whole-grain rye breakfast cereal may be further enhanced by the addition of fermentable dietary fibre and plant protein. The aim is also to try to elucidate how observed effects on subjective appetite are mediated in terms of changes in hormonal signals, flow of nutrients in the blood and products from bacterial fermentation of dietary fibre, and to relate this to the different composition of the breakfasts.

Full description

The short-term effects (up to 8 hours after intake) of dietary fibre and plant protein on subjective appetite and metabolism will be evaluated using a randomized cross-over study design. Each participant will consume six different breakfasts on six different occasions separated by a 1 week wash-out period: three rye porridges supplemented with three different combinations of added fermentable dietary fibre and plant protein, two non-supplemented rye porridges differing in amount of rye and one wheat bread. Participants will rate subjective appetite (satiety, hunger and desire to eat) by using a visual analog scale (VAS) every 30 min during an 8-hour period, starting 30 min before breakfast. The concentration of hydrogen and methane in the breath, as indicators of bacterial fermentation of dietary fibre, will be measured every hour. Blood samples will be collected before breakfast and at regular intervals throughout the day for analysis of glucose and hormone levels. The metabolic profile in the blood will be assessed as well as products from bacterial fermentation of dietary fibre, such as short chain fatty acids. Gastric emptying rate will also be evaluated using paracetamol as an indicator. Hormonal responses, changes in the metabolome and fermentation products will be related to subjective appetite and to differences in composition of the breakfasts.

Read more

Enrollment

22 patients

Sex

All

Ages

18 to 60 years old

Volunteers

Accepts Healthy Volunteers

Inclusion criteria

  • Women must be post-menopausal or habitually take hormonal contraceptives
  • Habitual breakfast eaters

Exclusion criteria

  • Non-contraceptive use among pre-menopausal women
  • Pregnancy, lactation or wishing to become pregnant during the study period
  • Dieting
  • Weightloss
  • Eating disorder
  • Hyperglycemic
  • Hyperinsulinemic
  • Thyroid disease
  • Metabolic issues
  • Diabetes
  • Physical or psychological problems eating
  • Food intolerances/allergies to foods included in the study
  • Vegetarians
  • Intolerance/allergy to paracetamol
  • Heavy smokers
  • Recent or concurrent participation in an intervention research study

Trial design

Primary purpose

Basic Science

Allocation

Randomized

Interventional model

Crossover Assignment

Masking

Single Blind

22 participants in 6 patient groups

Rye + high dose inulin + low dose gluten
Experimental group
Description:
Rye porridge supplemented with a high dose of the fermentable dietary fibre inulin and low dose of the plant protein gluten.
Treatment:
Other: Small non-supplemented rye
Other: Refined wheat bread
Other: Rye + low dose inulin + high dose gluten
Other: Rye + equal doses of inulin & gluten
Other: Large non-supplemented rye
Rye + equal doses of inulin & gluten
Experimental group
Description:
Rye porridge supplemented with equal doses of the fermentable dietary fibre inulin and the plant protein gluten.
Treatment:
Other: Small non-supplemented rye
Other: Refined wheat bread
Other: Rye + low dose inulin + high dose gluten
Other: Rye + high dose inulin + low dose gluten
Other: Large non-supplemented rye
Rye + low dose inulin + high dose gluten
Experimental group
Description:
Rye porridge supplemented with a low dose of the fermentable dietary fibre inulin and a high dose of the plant protein gluten.
Treatment:
Other: Small non-supplemented rye
Other: Refined wheat bread
Other: Rye + equal doses of inulin & gluten
Other: Rye + high dose inulin + low dose gluten
Other: Large non-supplemented rye
Large non-supplemented rye
Experimental group
Description:
Large portion of rye porridge without supplements.
Treatment:
Other: Small non-supplemented rye
Other: Refined wheat bread
Other: Rye + low dose inulin + high dose gluten
Other: Rye + equal doses of inulin & gluten
Other: Rye + high dose inulin + low dose gluten
Small non-supplemented rye
Experimental group
Description:
Small portion of rye porridge without supplements.
Treatment:
Other: Refined wheat bread
Other: Rye + low dose inulin + high dose gluten
Other: Rye + equal doses of inulin & gluten
Other: Rye + high dose inulin + low dose gluten
Other: Large non-supplemented rye
Refined wheat bread
Active Comparator group
Description:
Refined wheat bread.
Treatment:
Other: Small non-supplemented rye
Other: Rye + low dose inulin + high dose gluten
Other: Rye + equal doses of inulin & gluten
Other: Rye + high dose inulin + low dose gluten
Other: Large non-supplemented rye

Trial contacts and locations

1

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Data sourced from clinicaltrials.gov

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