Properties of Dietary Fibre and Energy Intake: an Intervention to Study the Effect of Physicochemical Properties of Dietary Fibre on Energy Intake and Underlying Mechanisms
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 29
- 试验地点
- 1
- 主要终点
- energy intake
研究概览
简要总结
Dietary fibers likely have a role in body weight management. They may increase satiety and, as a consequence, reduce energy intake during the next meal. There are, however, many different types of dietary fiber, which have diverse physical properties and can therefore impact these outcomes differently. It is, however, unclear whether dietary fibers with different properties lead to differences in energy intake during the next meal. The objective of this study is to study the effect of pectin in 4 different physicochemical states on ad libitum energy intake and possible underlying mechanisms; i.e. gastrointestinal hormones, gastric emptying rate, feelings of satiety and the method of fiber supplementation. We hypothesize that viscous and gelling fibers will reduce ad libitum energy intake compared to low viscous and low gelling fibers.
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 30 Years（Adult）
- 性别
- Male
- 接受健康志愿者
- 是
入选标准
- •Age 18-30 year
- •BMI 18.5-25 kg/m2
- •Healthy as judged by the participant
排除标准
- •Weight loss or weight gain of more than 5 kg during the last 2 months
- •Using an energy restricted diet during the last 2 months
- •Lack of appetite for any reason
- •Restrained eater: >2.89, measured by DEBQ (35).
- •Heavy alcohol use: >5 drinks/day (36).
- •Reported stomach or bowel disease
- •Reported diabetes
- •Reported thyroid disease or any other endocrine disorder
- •Reported intolerance for pectin, bread, gluten, dairy or not liking of the research foods
- •Anemia: Hb<8.0 mmol/l
- •Fasting glucose levels >5.8 mmol/l
- •Blood donation from 6 weeks prior to the study until the end of the study
- •Experienced any problems with drawing blood in the past
- •Antecubital veins not considered suitable for blood drawing by means of a catheter
- •Thesis students or employees of the division of Human Nutrition
研究组 & 干预措施
control
No additions of fiber to a breakfast meal
干预措施: control: no fiber addition (Dietary Supplement)
low viscous, low gelling
low viscous, low gelling fibre added to breakfast meal
干预措施: breakfast with low viscous, low gelling pectin (Dietary Supplement)
high viscous, low gelling
high viscous, low gelling fibre added to breakfast meal
干预措施: high viscous, low gelling pectin (Dietary Supplement)
low viscous, high gelling
low viscous, high gelling fibre added to breakfast meal
干预措施: low viscous, high gelling pectin (Dietary Supplement)
high viscous, high gelling
high viscous, high gelling fibre added to breakfast meal
干预措施: high viscous, high gelling pectin (Dietary Supplement)
fibre supplement
high viscous, high gelling fibre is added, not to the breakfast meal, but as supplement
干预措施: pectin supplement (Dietary Supplement)
结局指标
主要结局
energy intake
时间窗: 3 hours
3 hours after ingesting the test breakfast ad libitum energy intake is measured.
次要结局
- appetite sensations(3 hours)
- satiety hormones(3 hours)
- gastric emptying rate(3 hours)
- method of supplementation(3 hours)