Enhanced Satiety With Pork Products Containing Dietary Fibre
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 42
- 试验地点
- 2
- 主要终点
- Ad libitum energy intake (kJ)
研究概览
简要总结
A randomized cross-over meal study will investigate the effects of protein quality and a combination of dietary fibre and protein on appetite regulation.
The study will use basic measures of ad libitum energy intake and visual-analogue scales of appetite (study A). A sub-study (study B) will additionally include blood collection from 15 of the 40 participants to investigate biological markers targeted satiety.
The study days will be conducted at least one week apart to eliminate carry over effects. In the sub-study, the study days will be at least two weeks apart due to blood collection.
详细描述
Dietary proteins have shown to be the most satiating macronutrient, however it is not clear whether various types of protein exert the same effect. The latest evidence on animal versus plant proteins show no differences on appetite and ad libitum energy intake, neither on weight loss but well-designed studies that control for macronutrient composition of protein-rich foods are rare and therefore needed.
Dietary fibre have also shown to play a role in appetite regulation, especially viscous dietary fibre have a greater effect on short-term satiety and subsequent energy intake than less viscous dietary fibers. A combination of dietary fibre and protein would therefore be beneficial in formulation of satiety-enhancing foods targeted consumers who want to maintain or loose weight.
Pork is a good source of high-quality protein and essential vitamins and minerals. The fat content of most retail pork cuts lives up to the Nordic Key Hole nutrition label having less than 10 g fat per 100 gram. Pork can therefore be recognized as a lean meat type delivering key nutrients as part of the diet. Processed pork products such as sausages, liver pate and salamis are nutritionally characterized as high-fat products. However, today the meat industry puts a lot of effort into product development of meat products with a healthier nutritional profile.
The investigators have previously shown that the addition of wheat and rye bran to sausages with 10% fat reduced appetite sensations. Also, the satisfying effect of dietary fibers was more pronounced when added to sausages than when added to bread. These findings point towards a potential for using dietary fibre in meat products in order to improve the nutritional profile of the product as well as the satiating effects.
The overall objective is to investigate the effects of protein quality and a combination of dietary fibre and protein on appetite regulation. Dietary protein and fibre will be combined into an animal protein based food (fiber-meat balls), a vegetable protein based food (veggie "meat balls"), a meal (meat balls with fiber bread) and compared to animal protein per se (meat balls). The study will use measures of ad libitum energy intake and visual-analogue scales of appetite in combination with biological markers targeted satiety.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Prevention
- 盲法
- None
入排标准
- 年龄范围
- 18 Years 至 40 Years（Adult）
- 性别
- Male
- 接受健康志愿者
- 是
入选标准
- •Participants who have provided written informed consent
- •Healthy men
- •Ages between 18 and 40 years
- •BMI between 18.5 and 25.0 kg/m2
- •Pork eaters
排除标准
- •Any food allergy, dislike or special diet of relevance to the study
- •Daily use of prescription medicine or over-the-counter drugs affecting appetite, energy expenditure or protein metabolism
- •Irregular eating schedule
- •Self-reporting currently dieting or having lost/gained significant amount of weight (±3 kg) in the previous 3 months
- •Any known chronic diseases
- •Vigorous physical activity more than 10 hours/week
- •Smoking, smoking cessation within the past 3 months or nicotine use (> 10 cigarettes per day)
- •Substance abuse
- •Alcohol intake above the recommendations from the Danish Health and Medicines Authority
- •Blood donation <3 month before study start and during study period (only relevant for the sub-study)
- •Participants who work in appetite or feeding related areas
- •Participation in other intervention studies
- •Participants not able to comply with the study protocol as judged by study personnel
结局指标
主要结局
Ad libitum energy intake (kJ)
时间窗: Acute (4 hours)
Food intake from ad libitum meal
次要结局
- Glucose (analysis)(Postprandial concentrations (4 hours))
- Appetite regulating hormones (analysis)(Postprandial concentrations (4 hours))
- Subjective appetite ratings (100 mm line scale)(Acute (4 hours))
- Plasma amino acids (analysis)(Postprandial concentrations (4 hours))
- Insulin (analysis)(Postprandial concentrations (4 hours))
研究者
Anne Birgitte Raben
Professor
University of Copenhagen