Chemical characterization of grains, flours and sorghum-based products and impact of consumption on human health
- Conditions
- utritional StatusObesityAnthropometryC23.888
- Registration Number
- RBR-6n5wq43
- Lead Sponsor
- Departamento de Nutrição e Saúde da Universidade Federal de Viçosa
- Brief Summary
Sorghum is a cereal source of energy, carbohydrates, resistant starch. proanthocyanidins and 3-deoxyanthocyanins and promote satiety by lower digestion and beneficial effects on intestinal health. The present study aimed to evaluate the effect of extruded sorghum intake on body composition, metabolic risk and inflammatory markers and intestinal health of overweight men during weight loss nutritional intervention. In a randomized controlled crossover study, 24 overweight men (25.6 ± 4.6 years) were randomly allocated into one of two treatments: sorghum-based preparations consumption or wheat-based preparations consumption. The study consisted of 2 periods of 8 weeks with at least 4 weeks of washout. Except on the weekends, subjects reported to the laboratory to consume sorghum or wheat-based breakfast cereal + milk/yogurt or a drink for breakfast. Energy restricted diets (-500 kcal/day) were prescribed based on estimated energy requirement. Anthropometric, clinical, metabolic risk, inflammatory and intestinal health variables were assessed at baseline and at the end of each intervention period. Sorghum consumption reduced body weight, body fat percentage, waist circumference and increased plasma glutathione peroxidase. Wheat consumption reduced waist circumference and increased blood glucose. Mean daily energy intake during the intervention period did not differ from habitual ingestion. However, the sorghum group increased daily carbohydrate and dietary fiber intake. Sorghum consumption did not change inflammatory markers. Wheat group increased IL-6 levels. Consumption of sorghum and wheat did not show differences for short-chain fatty acids production, fecal pH and a and ß- diversity indexes. However, sorghum consumption decreased genus levels of Clostridium_sensu_stricto 1, Dorea and Odoribacter, and increased CAG-873 and Turicibacter compared to baseline. Further, sorghum relative to wheat showed a tendency (p=0.07) to decrease proteobacteria phyla. Thus, extruded sorghum SC319 improved intestinal microbiota, body composition, and promoted weight loss, demonstrating their healthy potential.
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- Recruitment completed
- Sex
- Male
- Target Recruitment
- Not specified
male, aged between 18 and 40 years; body mass index (BMI) = 27.0 and = 34.9 kg/m²; waist circumference = 90 cm; fasting capillary blood glucose = 70 and =99 mg/dL; capillary cholesterol < 240 mg/dL; capillary triglyceride < 150 mg/dL.
diabetic individuals or individuals with a family history of diabetes or glucose intolerance; patients with chronic and/or acute illnesses; alcoholics and/or smokers; who make regular use of anti-inflammatory drugs, corticoids, antibiotics or that affect appetite and/or energy, lipid and glucose metabolism; who are using a dietary fiber supplement; who had infectious or allergic episodes in the last 3 months; who have an aversion or allergy to sorghum; who are lactose or gluten intolerant; who have undergone a diet for weight loss or have fluctuated in weight greater than ± 5 kg in the last 3 months; that you do not consume the test preparations for more than 6 days (consecutive or not) in each intervention period; and show any adverse effect that prevents you from continuing the study or demonstrate a desire not to continue participating in the study.
Study & Design
- Study Type
- Intervention
- Study Design
- Not specified
- Primary Outcome Measures
Name Time Method
- Secondary Outcome Measures
Name Time Method