The Effect of Dietary Fibre and Plant Protein on Appetite and Metabolic Function
- Conditions
- Appetite Regulation
- 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
- 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.
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).
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.
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
Paediatric Research Facility; The Children's Hospital at Uppsala University Hospital🇸🇪Uppsala, Sweden