The Effect of Dietary Fibre and Plant Protein on Appetite and Metabolic Function
- Conditions
- Appetite Regulation
- Interventions
- Other: Rye + equal doses of inulin & glutenOther: Rye + high dose inulin + low dose glutenOther: Rye + low dose inulin + high dose glutenOther: Large non-supplemented ryeOther: Small non-supplemented ryeOther: Refined wheat bread
- Registration Number
- NCT01965210
- Lead Sponsor
- Swedish University of Agricultural Sciences
- Brief Summary
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.
- Detailed 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.
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- All
- Target Recruitment
- 22
- Women must be post-menopausal or habitually take hormonal contraceptives
- Habitual breakfast eaters
- 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
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- CROSSOVER
- Arm && Interventions
Group Intervention Description Rye + high dose inulin + low dose gluten Rye + equal doses of inulin & gluten Rye porridge supplemented with a high dose of the fermentable dietary fibre inulin and low dose of the plant protein gluten. Rye + high dose inulin + low dose gluten Large non-supplemented rye Rye porridge supplemented with a high dose of the fermentable dietary fibre inulin and low dose of the plant protein gluten. Rye + equal doses of inulin & gluten Rye + high dose inulin + low dose gluten Rye porridge supplemented with equal doses of the fermentable dietary fibre inulin and the plant protein gluten. Rye + equal doses of inulin & gluten Small non-supplemented rye Rye porridge supplemented with equal doses of the fermentable dietary fibre inulin and the plant protein gluten. Rye + equal doses of inulin & gluten Refined wheat bread Rye porridge supplemented with equal doses of the fermentable dietary fibre inulin and the plant protein gluten. Rye + high dose inulin + low dose gluten Rye + low dose inulin + high dose gluten Rye porridge supplemented with a high dose of the fermentable dietary fibre inulin and low dose of the plant protein gluten. Rye + low dose inulin + high dose gluten Refined wheat bread Rye porridge supplemented with a low dose of the fermentable dietary fibre inulin and a high dose of the plant protein gluten. Large non-supplemented rye Rye + equal doses of inulin & gluten Large portion of rye porridge without supplements. Large non-supplemented rye Small non-supplemented rye Large portion of rye porridge without supplements. Rye + high dose inulin + low dose gluten Small non-supplemented rye Rye porridge supplemented with a high dose of the fermentable dietary fibre inulin and low dose of the plant protein gluten. Rye + high dose inulin + low dose gluten Refined wheat bread Rye porridge supplemented with a high dose of the fermentable dietary fibre inulin and low dose of the plant protein gluten. Rye + equal doses of inulin & gluten Rye + low dose inulin + high dose gluten Rye porridge supplemented with equal doses of the fermentable dietary fibre inulin and the plant protein gluten. Rye + equal doses of inulin & gluten Large non-supplemented rye Rye porridge supplemented with equal doses of the fermentable dietary fibre inulin and the plant protein gluten. Rye + low dose inulin + high dose gluten Rye + high dose inulin + low dose gluten Rye porridge supplemented with a low dose of the fermentable dietary fibre inulin and a high dose of the plant protein gluten. Rye + low dose inulin + high dose gluten Large non-supplemented rye Rye porridge supplemented with a low dose of the fermentable dietary fibre inulin and a high dose of the plant protein gluten. Rye + low dose inulin + high dose gluten Rye + equal doses of inulin & gluten Rye porridge supplemented with a low dose of the fermentable dietary fibre inulin and a high dose of the plant protein gluten. Large non-supplemented rye Rye + low dose inulin + high dose gluten Large portion of rye porridge without supplements. Rye + low dose inulin + high dose gluten Small non-supplemented rye Rye porridge supplemented with a low dose of the fermentable dietary fibre inulin and a high dose of the plant protein gluten. Small non-supplemented rye Rye + high dose inulin + low dose gluten Small portion of rye porridge without supplements. Large non-supplemented rye Rye + high dose inulin + low dose gluten Large portion of rye porridge without supplements. Large non-supplemented rye Refined wheat bread Large portion of rye porridge without supplements. Small non-supplemented rye Rye + equal doses of inulin & gluten Small portion of rye porridge without supplements. Small non-supplemented rye Rye + low dose inulin + high dose gluten Small portion of rye porridge without supplements. Small non-supplemented rye Large non-supplemented rye Small portion of rye porridge without supplements. Small non-supplemented rye Refined wheat bread Small portion of rye porridge without supplements. Refined wheat bread Rye + high dose inulin + low dose gluten Refined wheat bread. Refined wheat bread Rye + equal doses of inulin & gluten Refined wheat bread. Refined wheat bread Rye + low dose inulin + high dose gluten Refined wheat bread. Refined wheat bread Large non-supplemented rye Refined wheat bread. Refined wheat bread Small non-supplemented rye Refined wheat bread.
- Primary Outcome Measures
Name Time Method Subjective appetite profiles 8 h (-30, 0, 30, 60, 90, 120, 150, 180, 210, 240, 270, 300, 330, 360, 390, 420, 450, 480) Subjective feelings of appetite (satiety, hunger and desire to eat) are assessed by visual analogue scale (VAS) (in total 18 measurements).
- Secondary Outcome Measures
Name Time Method Gastric emptying rate 8 h (-15, 15, 35, 65, 95, 125, 185, 230, 275, 305, 365, 470) Paracetamol (1 g) was taken with breakfast. The appearance of paracetamol in the blood is directly related to the rate of gastric emptying.
Glucose and hormonal response 8 h (-15, 15, 35, 65, 95, 125, 185, 230, 275, 305, 365, 470) Glucose, insulin, glucagon, glucagon-like peptide-1 (GLP-1), glucose-dependent insulino-tropic polypeptide (GIP), peptide YY (PYY), cholecystokinin (CCK), leptin and ghrelin are measured in plasma samples.
Metabolic profiles 8 h (-15, 15, 35, 65, 95, 125, 185, 230, 275, 305, 365, 470) The flux of nutrients is measured in plasma samples.
Breath hydrogen and methane response 8 h (-30, 30, 90, 150, 210, 270, 330, 390, 450, 480) Measurements of the concentration of breath hydrogen and methane(in total 10 measurements).
Products from bacterial fermentation of dietary fibre 8 h (-15, 15, 35, 65, 95, 125, 185, 230, 275, 305, 365, 470) Products from bacterial fermentation of dietary fibre are measured in plasma samples.
Ad libitum food intake 8 h after breakfast (480 min) Energy intakes will be assessed from the ad libitum dinner in order to validate subjective appetite measurements.
Trial Locations
- Locations (1)
Paediatric Research Facility; The Children's Hospital at Uppsala University Hospital
🇸🇪Uppsala, Sweden