Functional Ingredients: Effect in Satiety and Intestinal Health
Trial Snapshot
- Phase
- Not Applicable
- Status
- Completed
- Sponsor
- University of Sao Paulo
- Enrollment
- 61
- Locations
- 2
- Primary Endpoint
- Change in hormonal parameters related to hunger and satiety.
Study Overview
Brief Summary
The addition of fructans or unripe banana flour to frozen meals can change the hormonal parameters related to hunger and satiety, improve the bowel movements and increase in colonic bacteria population measured by microbiological determinations (qPCR). The inulin no can change bowel movements and increase in colonic bacteria population measured by microbiological determinations (qPCR)
Detailed Description
Non-transmissible chronic diseases have been constantly related to the consumption of diets with inadequate nutrient input; at the same time, the ingestion of unavailable carbohydrates have presented an inverse relationship with the risk for these diseases. Among these carbohydrates is inulin, a fructan considered as a prebiotic and the unripe banana flour, rich in resistant starch, which may contribute to the intestinal health.
This study evaluated the effect of regular intake of frozen soups added functional ingredients (fructans and unripe banana flour) by heath volunteers, about gastrointestinal hormones, satiety and bowel movements.
Study Design
- Study Type
- Interventional
- Allocation
- Randomized
- Intervention Model
- Parallel
- Primary Purpose
- Prevention
- Masking
- Double (Participant, Investigator)
Eligibility Criteria
- Ages
- 18 Years to 45 Years (Adult)
- Sex
- All
- Accepts Healthy Volunteers
- Yes
Inclusion Criteria
- •good health condition
Exclusion Criteria
- •history of renal or gastrointestinal disease
- •hyperthyroidism
- •diabetes, nor parents with diabetes
- •for women: not pregnant, breastfeeding or using hormonal therapy
- •using any drug that might affect the digestion of food and absorption (antibiotics, laxatives)
Arms & Interventions
Control
Ready-to-eat frozen soups added maltodextrin (18 portions; 3 times/week)
Intervention: Ready-to-eat frozen soups added maltodextrin (Dietary Supplement)
UBF group
Ready-to-eat frozen soups added unripe banana flour (18 portions; 3 times/week)
Intervention: Ready-to-eat frozen soups added unripe banana flour (Dietary Supplement)
Inulin group
Ready-to-eat frozen soups added inulin (18 portions; 3 times/week)
Intervention: Ready-to-eat frozen soups added inulin (Dietary Supplement)
Nisin group
Ready-to-eat frozen soups added nisin (18 portions; 3 times/week)
Intervention: Ready-to-eat frozen soups added nisin (Dietary Supplement)
Outcomes
Primary Outcomes
Change in hormonal parameters related to hunger and satiety.
Time Frame: 6 weeks
Changes in satiety measured by specific hormones kit
Change in colonic bacteria population
Time Frame: 6 weeks
Changes measured by microbiological analysis by r16SDNA sequencing
Change in satiety
Time Frame: 6 weeks
Changes in satiety measured by Visual Analogue Scale questionnaire.
Change in bowel function
Time Frame: 6 weeks
Changes measured by GSRS and daily questionnaires
Secondary Outcomes
- Change in biochemical parameters(6 weeks)
Investigators
Eliana Bistriche Giuntini
PhD
University of Sao Paulo