Effects of Sourdough Fermented Rye Crisp Bread on Appetite and Postprandial Metabolic Responses: A Randomized Cross-over Trial
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 24
- 主要终点
- Subjective appetite assessed using an electronic visual analogue scale
研究概览
简要总结
The overall objective is to evaluate the impact of sourdough fermented crisp bread on effects on appetite and postprandial glucose and insulin responses. Beneficial effects on appetite and postprandial insulin responses have been observed, particularly for unfermented rye crisp breads in a previous study. In the present study, the investigators evaluated how the intake of sourdough fermented rye crisp breads vs. unfermented rye crisp bread as well as a control refined wheat crisp bread product may affect self-rated appetite and postprandial insulin and glucose responses in healthy men and women in a meal-study. The investigators characterized intervention products with regards to microstructural and chemical features in order to elucidate underlying mechanisms for potential effects observed on appetite and postprandial metabolic responses.
详细描述
Two commercial whole grain rye crisp breads processed differently (unfermented and sourdough fermented) and a refined wheat control product were tested in the study. The rye crisp bread products contained similar ingredients. All products provide similar amounts of available carbohydrates (about 30g). The total amount of test product is about 50-60g.
The specific primary aim of the study: To conduct a short-term breakfast intervention study in humans (n = 24) to compare the effect of 2 high-fiber rye crisp bread products processed in different ways (sourdough fermented or unfermented) and a refined wheat control crisp bread as part of a normal breakfast on self-rated appetite, postprandial glucose and insulin concentrations. Difference in post-prandial insulin response between products is the primary endpoint.
Secondary aim (conducted if significant effects in the primary endpoint have been demonstrated): To assess changes in hormones and their relation to self-perceived satiety, hunger and desire to eat and to differences in chemical and microstructural composition of the tested foods.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 盲法
- None
入排标准
- 年龄范围
- 18 Years 至 70 Years（Adult, Older Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •BMI 18.5-30 kg/m2
- •fasting plasma glucose <6.0 mmol/L,
- •fasting serum insulin <11 mE/L
- •serum TSH <2.5 mIE/L
- •plasma LDL <5.3 mmol/L
- •fasting plasma triglycerides (p-TG) <1.8 mmol/L
- •habitual consumption of breakfast, lunch and dinner
排除标准
- •use of medications likely to affect appetite
- •medical conditions involving the gastrointestinal tract
- •gluten intolerance or food allergies
- •physical problems with eating
- •dieting or self-reported fluctuations in body weight of more than 10% three months prior to screening recent participation in a dietary study
- •pregnancy
- •lactation
结局指标
主要结局
Subjective appetite assessed using an electronic visual analogue scale
时间窗: 360 min after breakfast
Participants recorded their subjective sensation of fullness and hunger using an electronic visual analogue scale
次要结局
- Glucose(230 minutes after breakfast)
- insulin(230 minutes after breakfast)
- GLP-1(230 minutes after breakfast)
研究者
Dr. Rikard Landberg
Associate Professor
Swedish University of Agricultural Sciences