Enriched Yogurts With Soluble Fibre or Vegetable Protein on Satiety

Not Applicable

Completed

• Conditions: Overweight
• Interventions: Other: Yogurt Variety 2; Other: Control Yogurt; Other: Yogurt Variety 1

• Registration Number: NCT03625245
• Lead Sponsor: Instituto de Investigación Hospital Universitario La Paz

Brief Summary

The purpose of this study is to evaluate the satiating effects of different functional yogurts enriched with soluble fiber or vegetable protein on overweight subjects (BMI ≥25 and \<30 kg / m2).

Some studies have shown the contribution of high-fiber foods in the reduction of the cardiovascular risk. On the other hand, protein consumption could have a greater satiety potential compared to other macronutrients.

Detailed Description

A randomized, cross-over and double-blind pilot study with 3 study arms is being performed to evaluate the satiating properties of different functional enriched yogurts with soluble fiber or vegetable protein in a group of healthy overweight subjects.

The investigators included 12 participants (6 men and 6 women) between 18 and 55 years (BMI ≥25 and \<30 kg / m2). All volunteers will be randomized into 3 study groups, and participants will receive the 3 different study products in order during the 3 experimental phases.

Study Timeline

• Status Verified: 2018-05
• Study First Submitted: 2018-05-09
• Study Start: 2018-05-10
• Primary Completion: 2018-05-24
• Study First Submitted QC: 2018-08-07
• Study First Posted: 2018-08-10
• Study Completion: 2018-09-30
• Last Update Submitted: 2022-01-12
• Last Update Posted: 2022-01-13

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 12

Inclusion Criteria

• Men and women from 18 to 65 years old.
• Body Mass Index (BMI) ≥25 and <30 kg/m2.
• Adequate cultural level and understanding for the clinical trial.
• Signed informed consent

Exclusion Criteria

• Subjects with BMI ≥30 or <25 kg /m2
• Subjects diagnosed with Diabetes Mellitus.
• Subjects with dyslipidemia on pharmacological treatment
• Subjects with hypertension on pharmacological treatment
• Subjects with established diagnosis of eating disorder
• Smokers or those subjects with high alcohol consumption (> 2-3 servings/ day in men and> 1 serving/day in women (1 serving = 1 glass of wine or 1 bottle of beer)
• Subjects under pharmacological treatment (except oral contraceptives)
• Subjects with large weight fluctuations of more than 4 kg or who have undergone in six months a weight loss diet
• Subjects with sensory problems
• Subjects with gastrointestinal diseases that affect the digestion or absorption of nutrients
• Pregnant or breastfeeding women
• Women with menstrual irregularities (absence of menstrual cycle at least 2 months)
• Subjects with intense physical activity.
• Subjects with food allergies to meals included in breakfast, study product or lunch or that reject their consumption
• Subjects with a diagnosis of celiac disease or a gluten intolerance

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Yogurt Variety 2	Yogurt Variety 2	Experimental Yogurt 2: Pea protein, oatmeal
Control Yogurt	Control Yogurt	Control yogurt
Yogurt Variety 1	Yogurt Variety 1	Experimental Yogurt 1: Dextrin, wheat bran, whole oatmeal

Primary Outcome Measures

Name	Time	Method
Change from Baseline Satiety Hunger Assessment	Day 1, 8, 15	Visual Analogue Scale (VAS). 100mm horizontal line anchored at each end with the extremes of the subjective feeling to be quantified. Subjects are instructed to rate the sensation being experienced according to how they define the line.; e.g., "not at all hungry" (0mm) and "as hungry as I have ever felt" (100mm). Multiple measures are taken at repeated time intervals described below.

Secondary Outcome Measures

Name	Time	Method
Total amount of food consumed in 24h	Day 1, 8, 15	24h Food Record Method
Change from Baseline Glucose Metabolism Parameters	Day 1, 8, 15	Glucose
Change from Baseline Lipid Metabolism Parameters	Day 1, 8, 15	Cholesterol, LDL-C, HDL-C, TG
Sensory Perception Test	Day 1, 8, 15	Questionnaire of analysis of sensory perception of the food study product. Five questions that are valued on a scale of 0% to 100% asking about the taste and smell of the study product: desire with which the product is taken, taste, smell, consistency and what wait for effectiveness.
Change from Baseline Blood Hormonal Satiety Markers	Day 1, 8, 15	GLP1, Peptide YY, Ghrelin, Leptin, GIP, Peptide C
Anthropometric Parameters	Day 1, 8, 15	Weight and height will be combined to report BMI in kg/m2
Amount of food consumed in a "food ad libitum"	Day 1, 8, 15	120 min After eating the study product
Adverse Effects	Day 1, 8, 15	Gastrointestinal Symptoms (Nausea, Diarrhea, Bloating and other disorders)

Trial Locations

Locations (1)

La Paz University Hospital; 🇪🇸 Madrid, Spain