Effect of Sourdough Breads Consumption on Postprandial Responses, Satiety and Food Intake at Subsequent Meal
- Conditions
- Appetite RegulationEnergy Intake
- Interventions
- Dietary Supplement: Bread with sourdoughDietary Supplement: Sourdough breadDietary Supplement: Wholemeal bread
- Registration Number
- NCT04788069
- Lead Sponsor
- KU Leuven
- Brief Summary
During this project the effect of different types of sourdough breads consumption on satiety, energy intake at subsequent meal and postprandial metabolic responses, will be investigated.
- Detailed Description
A 3-phase randomised cross-over trial will be applied consisting of 3 intervention periods of 2 weeks, with a test day performed at the last day of each intervention period. During each intervention period, participants will consume a fixed amount of test bread, replacing their regular bread, and they will keep food and stool diaries preceding each Test-day. Faecal samples will be collected before each Test-day. On the Test-day, participants will perform a gastric emptying breath test. Furthermore, blood samples and appetite ratings will be collected at regular time points after consumption of the test bread for measurement of glucose, insulin, gut peptides, short-chain fatty acids (SCFA) and blood lipids. Food intake will be assessed by offering the subjects a standard lunch to be consumed ad-libitum.
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- All
- Target Recruitment
- 43
- Female and male participants
- age range 18 - 50
- BMI range 18.5 - 25.0 kg/m2 at screening visit
- Regular eating pattern (3 meals per day on at least 5 days per week)
- Willingness to consume bread (180 g) on a daily base
- Stable body weight for the last 6 months
- Currently smoking (has smoked in the last 28 days) or willingness to smoke during the study period
- Pregnancy, lactation or wish to become pregnant during the study period
- Family history of diabetes
- Previous or current gastrointestinal or endocrine disorders
- Previous or current substance/alcohol dependence or abuse (> 2 units per day/14 units per week)
- Intake of prescription medication
- Coeliac disease or gluten sensitivity
- Use of pre- or probiotics within one month preceding the study
- Use of antibiotics within 3 months preceding the study
- Excessive concern about eating habits or body weight as evidenced from scores < 18 on the restraint and disinhibition subscales of the Three-Factor Eating Questionnaire (Stunkard & Messick, 1985)
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- CROSSOVER
- Arm && Interventions
Group Intervention Description Bread with sourdough Bread with sourdough Treatment with bread with sourdough Sourdough bread Sourdough bread Treatment with sourdough bread Wholemeal bread Wholemeal bread Treatment with wholemeal bread
- Primary Outcome Measures
Name Time Method Food intake at subsequent meal During test day 3 (240 minutes after ingestion of breakfast) Weighted amounts of ad-libitum food offered minus the weighted leftovers
Appetite measurements During test day 3 (up to 4 hours) Appetite in response to test meal, will be measured using 100 millimeter (mm) Visual Analogue Scales (VAS) before eating (i.e. 0 minute) and at respective time points after completion of test meal (I.e. 15, 30, 45, 60, 75, 90, 105, 120, 135, 150, 165, 180, 195, 210, 225, 240 minutes).
- Secondary Outcome Measures
Name Time Method Stool shape and consistency 4 days during intervention with each bread type (totally 3x4 days over a period of 10 weeks) 4-day stool diaries, the Bristol Stool Score
Blood lipids During test day 3 Plasma total cholesterol, triglycerides, LDL and HDL cholesterol, colourimetrically
Insulin response During test day 3 (up to 4 hours) Blood C-peptide (as indicator of insulin response) will be measured through blood samples collected via placed catheter before eating (i.e. 0 minute) and at respective time points after completion of test meal (I.e. 30, 60, 90, 120, 150, 180, 210, 240 minutes).
Incretin hormones During test day 3 (up to 4 hours) Incretin hormones (GLP-1 and PYY) will be measured through blood samples collected via placed catheter before eating (i.e. 0 minute) and at respective time points after completion of test meal (I.e. 30, 60, 90, 120, 150, 180, 210, 240 minutes).
Short-chain-fatty-acids 1 time after intervention with each bread type (totally 3 times over a period of 10 weeks) Faecal (GC-FID)
Gastric emptying rate During test day 3 (up to 4 hours) Gastric emptying rate will be measured through 13C-octanoic acid breath samples collected before eating (i.e. 0 minute) and at respective time points after completion of test meal (I.e. 15, 30, 45, 60, 75, 90, 105, 120, 135, 150, 165, 180, 195, 210, 225, 240 minutes).
Free-living energy intake 4 days during intervention with each bread type (totally 3x4 days over a period of 10 weeks) 4-day food diaries, mobile app
Change in Gut microbiota composition 1 time after intervention with each bread type (totally 3 times over a period of 10 weeks) Change in Gut microbiota composition after consumption of each test meal for 14 days will be analysed using the relative abundance of bacterial taxa according to 16S rRNA sequencing data
Oral processing behaviour During test day 3 (up to 15 minutes) Participants will be video-recorded to measure oral processing behaviour of the test meal
Glucose response During test day 3 (up to 4 hours) Blood glucose response will be measured through blood samples collected via placed catheter before eating (i.e. 0 minute) and at respective time points after completion of test meal (I.e. 30, 60, 90, 120, 150, 180, 210, 240 minutes)
Trial Locations
- Locations (1)
KU Leuven/ UZ Leuven
🇧🇪Leuven, Vlaams-Brabant, Belgium