The Combined Effect of Dietary Fibre and Plant Protein on Appetite and Metabolic Function After Short-Term Consumption
Trial Snapshot
- Phase
- Not Applicable
- Status
- Completed
- Enrollment
- 22
- Locations
- 1
- Primary Endpoint
- Subjective appetite profiles
Study Overview
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.
Study Design
- Study Type
- Interventional
- Allocation
- Randomized
- Intervention Model
- Crossover
- Primary Purpose
- Basic Science
- Masking
- Single (Participant)
Eligibility Criteria
- Ages
- 18 Years to 60 Years (Adult)
- Sex
- All
- Accepts Healthy Volunteers
- Yes
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
- •Weightloss
- •Eating disorder
- •Hyperglycemic
- •Hyperinsulinemic
- •Thyroid disease
- •Metabolic issues
- •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
Arms & Interventions
Rye + high dose inulin + low dose gluten
Rye porridge supplemented with a high dose of the fermentable dietary fibre inulin and low dose of the plant protein gluten.
Intervention: Rye + equal doses of inulin & gluten (Other)
Rye + high dose inulin + low dose gluten
Rye porridge supplemented with a high dose of the fermentable dietary fibre inulin and low dose of the plant protein gluten.
Intervention: Rye + low dose inulin + high dose gluten (Other)
Rye + high dose inulin + low dose gluten
Rye porridge supplemented with a high dose of the fermentable dietary fibre inulin and low dose of the plant protein gluten.
Intervention: Large non-supplemented rye (Other)
Rye + high dose inulin + low dose gluten
Rye porridge supplemented with a high dose of the fermentable dietary fibre inulin and low dose of the plant protein gluten.
Intervention: Small non-supplemented rye (Other)
Rye + high dose inulin + low dose gluten
Rye porridge supplemented with a high dose of the fermentable dietary fibre inulin and low dose of the plant protein gluten.
Intervention: Refined wheat bread (Other)
Rye + equal doses of inulin & gluten
Rye porridge supplemented with equal doses of the fermentable dietary fibre inulin and the plant protein gluten.
Intervention: Rye + high dose inulin + low dose gluten (Other)
Rye + equal doses of inulin & gluten
Rye porridge supplemented with equal doses of the fermentable dietary fibre inulin and the plant protein gluten.
Intervention: Rye + low dose inulin + high dose gluten (Other)
Rye + equal doses of inulin & gluten
Rye porridge supplemented with equal doses of the fermentable dietary fibre inulin and the plant protein gluten.
Intervention: Large non-supplemented rye (Other)
Rye + equal doses of inulin & gluten
Rye porridge supplemented with equal doses of the fermentable dietary fibre inulin and the plant protein gluten.
Intervention: Small non-supplemented rye (Other)
Rye + equal doses of inulin & gluten
Rye porridge supplemented with equal doses of the fermentable dietary fibre inulin and the plant protein gluten.
Intervention: Refined wheat bread (Other)
Rye + low dose inulin + high dose gluten
Rye porridge supplemented with a low dose of the fermentable dietary fibre inulin and a high dose of the plant protein gluten.
Intervention: Rye + high dose inulin + low dose gluten (Other)
Rye + low dose inulin + high dose gluten
Rye porridge supplemented with a low dose of the fermentable dietary fibre inulin and a high dose of the plant protein gluten.
Intervention: Rye + equal doses of inulin & gluten (Other)
Rye + low dose inulin + high dose gluten
Rye porridge supplemented with a low dose of the fermentable dietary fibre inulin and a high dose of the plant protein gluten.
Intervention: Large non-supplemented rye (Other)
Rye + low dose inulin + high dose gluten
Rye porridge supplemented with a low dose of the fermentable dietary fibre inulin and a high dose of the plant protein gluten.
Intervention: Small non-supplemented rye (Other)
Rye + low dose inulin + high dose gluten
Rye porridge supplemented with a low dose of the fermentable dietary fibre inulin and a high dose of the plant protein gluten.
Intervention: Refined wheat bread (Other)
Large non-supplemented rye
Large portion of rye porridge without supplements.
Intervention: Small non-supplemented rye (Other)
Large non-supplemented rye
Large portion of rye porridge without supplements.
Intervention: Rye + high dose inulin + low dose gluten (Other)
Large non-supplemented rye
Large portion of rye porridge without supplements.
Intervention: Rye + equal doses of inulin & gluten (Other)
Large non-supplemented rye
Large portion of rye porridge without supplements.
Intervention: Rye + low dose inulin + high dose gluten (Other)
Large non-supplemented rye
Large portion of rye porridge without supplements.
Intervention: Refined wheat bread (Other)
Small non-supplemented rye
Small portion of rye porridge without supplements.
Intervention: Rye + high dose inulin + low dose gluten (Other)
Small non-supplemented rye
Small portion of rye porridge without supplements.
Intervention: Rye + equal doses of inulin & gluten (Other)
Small non-supplemented rye
Small portion of rye porridge without supplements.
Intervention: Rye + low dose inulin + high dose gluten (Other)
Small non-supplemented rye
Small portion of rye porridge without supplements.
Intervention: Large non-supplemented rye (Other)
Small non-supplemented rye
Small portion of rye porridge without supplements.
Intervention: Refined wheat bread (Other)
Refined wheat bread
Refined wheat bread.
Intervention: Rye + high dose inulin + low dose gluten (Other)
Refined wheat bread
Refined wheat bread.
Intervention: Rye + equal doses of inulin & gluten (Other)
Refined wheat bread
Refined wheat bread.
Intervention: Rye + low dose inulin + high dose gluten (Other)
Refined wheat bread
Refined wheat bread.
Intervention: Large non-supplemented rye (Other)
Refined wheat bread
Refined wheat bread.
Intervention: Small non-supplemented rye (Other)
Outcomes
Primary Outcomes
Subjective appetite profiles
Time Frame: 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 Outcomes
- Gastric emptying rate(8 h (-15, 15, 35, 65, 95, 125, 185, 230, 275, 305, 365, 470))
- Metabolic profiles(8 h (-15, 15, 35, 65, 95, 125, 185, 230, 275, 305, 365, 470))
- Breath hydrogen and methane response(8 h (-30, 30, 90, 150, 210, 270, 330, 390, 450, 480))
- Glucose and hormonal response(8 h (-15, 15, 35, 65, 95, 125, 185, 230, 275, 305, 365, 470))
- Products from bacterial fermentation of dietary fibre(8 h (-15, 15, 35, 65, 95, 125, 185, 230, 275, 305, 365, 470))
- Ad libitum food intake(8 h after breakfast (480 min))
Investigators
Isabella Lee
PhD student
Swedish University of Agricultural Sciences