The Combined Effect of Dietary Fibre and Plant Protein on Appetite and Metabolic Function After Short-Term Consumption
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 22
- 试验地点
- 1
- 主要终点
- Subjective appetite profiles
研究概览
简要总结
Acute effects on appetite and metabolic function have been observed for whole-grain rye cereal products. The aim of this study is to evaluate if the appetite suppressing effect of a whole-grain rye breakfast cereal may be further enhanced by the addition of fermentable dietary fibre and plant protein. The aim is also to try to elucidate how observed effects on subjective appetite are mediated in terms of changes in hormonal signals, flow of nutrients in the blood and products from bacterial fermentation of dietary fibre, and to relate this to the different composition of the breakfasts.
详细描述
The short-term effects (up to 8 hours after intake) of dietary fibre and plant protein on subjective appetite and metabolism will be evaluated using a randomized cross-over study design. Each participant will consume six different breakfasts on six different occasions separated by a 1 week wash-out period: three rye porridges supplemented with three different combinations of added fermentable dietary fibre and plant protein, two non-supplemented rye porridges differing in amount of rye and one wheat bread. Participants will rate subjective appetite (satiety, hunger and desire to eat) by using a visual analog scale (VAS) every 30 min during an 8-hour period, starting 30 min before breakfast. The concentration of hydrogen and methane in the breath, as indicators of bacterial fermentation of dietary fibre, will be measured every hour. Blood samples will be collected before breakfast and at regular intervals throughout the day for analysis of glucose and hormone levels. The metabolic profile in the blood will be assessed as well as products from bacterial fermentation of dietary fibre, such as short chain fatty acids. Gastric emptying rate will also be evaluated using paracetamol as an indicator. Hormonal responses, changes in the metabolome and fermentation products will be related to subjective appetite and to differences in composition of the breakfasts.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Basic Science
- 盲法
- Single (Participant)
入排标准
- 年龄范围
- 18 Years 至 60 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •Women must be post-menopausal or habitually take hormonal contraceptives
- •Habitual breakfast eaters
排除标准
- •Non-contraceptive use among pre-menopausal women
- •Pregnancy, lactation or wishing to become pregnant during the study period
- •Weightloss
- •Eating disorder
- •Hyperglycemic
- •Hyperinsulinemic
- •Thyroid disease
- •Metabolic issues
- •Physical or psychological problems eating
- •Food intolerances/allergies to foods included in the study
- •Vegetarians
- •Intolerance/allergy to paracetamol
- •Heavy smokers
- •Recent or concurrent participation in an intervention research study
研究组 & 干预措施
Rye + high dose inulin + low dose gluten
Rye porridge supplemented with a high dose of the fermentable dietary fibre inulin and low dose of the plant protein gluten.
干预措施: Rye + equal doses of inulin & gluten (Other)
Rye + high dose inulin + low dose gluten
Rye porridge supplemented with a high dose of the fermentable dietary fibre inulin and low dose of the plant protein gluten.
干预措施: Rye + low dose inulin + high dose gluten (Other)
Rye + high dose inulin + low dose gluten
Rye porridge supplemented with a high dose of the fermentable dietary fibre inulin and low dose of the plant protein gluten.
干预措施: Large non-supplemented rye (Other)
Rye + high dose inulin + low dose gluten
Rye porridge supplemented with a high dose of the fermentable dietary fibre inulin and low dose of the plant protein gluten.
干预措施: Small non-supplemented rye (Other)
Rye + high dose inulin + low dose gluten
Rye porridge supplemented with a high dose of the fermentable dietary fibre inulin and low dose of the plant protein gluten.
干预措施: Refined wheat bread (Other)
Rye + equal doses of inulin & gluten
Rye porridge supplemented with equal doses of the fermentable dietary fibre inulin and the plant protein gluten.
干预措施: Rye + high dose inulin + low dose gluten (Other)
Rye + equal doses of inulin & gluten
Rye porridge supplemented with equal doses of the fermentable dietary fibre inulin and the plant protein gluten.
干预措施: Rye + low dose inulin + high dose gluten (Other)
Rye + equal doses of inulin & gluten
Rye porridge supplemented with equal doses of the fermentable dietary fibre inulin and the plant protein gluten.
干预措施: Large non-supplemented rye (Other)
Rye + equal doses of inulin & gluten
Rye porridge supplemented with equal doses of the fermentable dietary fibre inulin and the plant protein gluten.
干预措施: Small non-supplemented rye (Other)
Rye + equal doses of inulin & gluten
Rye porridge supplemented with equal doses of the fermentable dietary fibre inulin and the plant protein gluten.
干预措施: Refined wheat bread (Other)
Rye + low dose inulin + high dose gluten
Rye porridge supplemented with a low dose of the fermentable dietary fibre inulin and a high dose of the plant protein gluten.
干预措施: Rye + high dose inulin + low dose gluten (Other)
Rye + low dose inulin + high dose gluten
Rye porridge supplemented with a low dose of the fermentable dietary fibre inulin and a high dose of the plant protein gluten.
干预措施: Rye + equal doses of inulin & gluten (Other)
Rye + low dose inulin + high dose gluten
Rye porridge supplemented with a low dose of the fermentable dietary fibre inulin and a high dose of the plant protein gluten.
干预措施: Large non-supplemented rye (Other)
Rye + low dose inulin + high dose gluten
Rye porridge supplemented with a low dose of the fermentable dietary fibre inulin and a high dose of the plant protein gluten.
干预措施: Small non-supplemented rye (Other)
Rye + low dose inulin + high dose gluten
Rye porridge supplemented with a low dose of the fermentable dietary fibre inulin and a high dose of the plant protein gluten.
干预措施: Refined wheat bread (Other)
Large non-supplemented rye
Large portion of rye porridge without supplements.
干预措施: Small non-supplemented rye (Other)
Large non-supplemented rye
Large portion of rye porridge without supplements.
干预措施: Rye + high dose inulin + low dose gluten (Other)
Large non-supplemented rye
Large portion of rye porridge without supplements.
干预措施: Rye + equal doses of inulin & gluten (Other)
Large non-supplemented rye
Large portion of rye porridge without supplements.
干预措施: Rye + low dose inulin + high dose gluten (Other)
Large non-supplemented rye
Large portion of rye porridge without supplements.
干预措施: Refined wheat bread (Other)
Small non-supplemented rye
Small portion of rye porridge without supplements.
干预措施: Rye + high dose inulin + low dose gluten (Other)
Small non-supplemented rye
Small portion of rye porridge without supplements.
干预措施: Rye + equal doses of inulin & gluten (Other)
Small non-supplemented rye
Small portion of rye porridge without supplements.
干预措施: Rye + low dose inulin + high dose gluten (Other)
Small non-supplemented rye
Small portion of rye porridge without supplements.
干预措施: Large non-supplemented rye (Other)
Small non-supplemented rye
Small portion of rye porridge without supplements.
干预措施: Refined wheat bread (Other)
Refined wheat bread
Refined wheat bread.
干预措施: Rye + high dose inulin + low dose gluten (Other)
Refined wheat bread
Refined wheat bread.
干预措施: Rye + equal doses of inulin & gluten (Other)
Refined wheat bread
Refined wheat bread.
干预措施: Rye + low dose inulin + high dose gluten (Other)
Refined wheat bread
Refined wheat bread.
干预措施: Large non-supplemented rye (Other)
Refined wheat bread
Refined wheat bread.
干预措施: Small non-supplemented rye (Other)
结局指标
主要结局
Subjective appetite profiles
时间窗: 8 h (-30, 0, 30, 60, 90, 120, 150, 180, 210, 240, 270, 300, 330, 360, 390, 420, 450, 480)
Subjective feelings of appetite (satiety, hunger and desire to eat) are assessed by visual analogue scale (VAS) (in total 18 measurements).
次要结局
- Gastric emptying rate(8 h (-15, 15, 35, 65, 95, 125, 185, 230, 275, 305, 365, 470))
- Metabolic profiles(8 h (-15, 15, 35, 65, 95, 125, 185, 230, 275, 305, 365, 470))
- Breath hydrogen and methane response(8 h (-30, 30, 90, 150, 210, 270, 330, 390, 450, 480))
- Glucose and hormonal response(8 h (-15, 15, 35, 65, 95, 125, 185, 230, 275, 305, 365, 470))
- Products from bacterial fermentation of dietary fibre(8 h (-15, 15, 35, 65, 95, 125, 185, 230, 275, 305, 365, 470))
- Ad libitum food intake(8 h after breakfast (480 min))
研究者
Isabella Lee
PhD student
Swedish University of Agricultural Sciences