Properties of Dietary Fibre and Energy Intake

Not Applicable

Completed

• Conditions: Healthy Male Subjects

• Registration Number: NCT01257295
• Lead Sponsor: Wageningen University

Brief Summary

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.

Detailed Description

Not available

Study Timeline

• Study Start: 2010-12
• Study First Submitted: 2010-12-08
• Study First Submitted QC: 2010-12-08
• Study First Posted: 2010-12-09
• Primary Completion: 2011-05
• Study Completion: 2011-05
• Status Verified: 2011-12
• Last Update Submitted: 2011-12-23
• Last Update Posted: 2011-12-26

Recruitment & Eligibility

• Status: COMPLETED
• Sex: Male
• Target Recruitment: 29

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

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Primary Outcome Measures

Name	Time	Method
energy intake	3 hours	3 hours after ingesting the test breakfast ad libitum energy intake is measured.

Secondary Outcome Measures

Name	Time	Method
appetite sensations	3 hours	appetite is measured by VAS scales over a period of 3 hours after ingestion of a test breakfast
satiety hormones	3 hours	satiety hormones (ghrelin, PYY, GLP-1, CCK) are measured over a period of 3 hours after ingestion of a test breakfast
gastric emptying rate	3 hours	gastric emptying rate is measured over a period of 3 hours after ingestion of a test breakfast
method of supplementation	3 hours	One of the fibers will be offered as tablets that will be ingested with a glass of water right after the test meal.

Trial Locations

Locations (1)

Wageningen University; 🇳🇱 Wageningen, Netherlands