Investigation of the health-promoting effects of dietary fiber-rich foods and their fermentation by the gut microbiota.
Conditions
Interventions
Group 1: For the next five days, study participants will receive daily cookies fortified with resistant starch. Participants will undergo anthropometric measurements, complete a food frequency questio
Sponsors
ZIEL - Institut for Food and Health der Technischen Universität München
Eligibility
Sex/Gender
All
Age
18 Years to 35 Years
Inclusion criteria
Inclusion criteria: Caucasian
Exclusion criteria
Exclusion criteria: • Not living in Germany within the last 5 years • Pregnancy/breastfeeding • Chronic diseases of the digestive system (inflammatory bowel diseases, colorectal cancer, diverticulitis) • Antibiotic use within the last 4 weeks • Regular use of probiotics (discontinued at least 2 weeks before intervention) • Acute diseases of the digestive system (diarrhea) • Family history of chronic bowel-related diseases
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| The content of the short-chain fatty acid butyrate in stool is measured using gas chromatography. Butyrate levels are directly quantified in stool samples before and after the respective intervention. | — |
Secondary
| Measure | Time frame |
|---|---|
| • Stool consistency (Questionnaire) • Functional microbial genes for butyrate production in stool (16S rRNA) • Abundance of specific bacteria in stool (16S rRNA) • Composition and diversity (=alpha- and beta-diversity) of the gut microbiota in stool (16S rRNA) • Frequency of food consumption (Questionnaire) • Anthropometric data (weight, height, waist and hip circumference age, sex, ethnicity, previous gastrointestinal diseases, vaccinations) (SECA, measuring tape, questionnaire) | — |
Countries
Germany
Contacts
Public ContactSören Ocvirk
ZIEL - Institut for Food and Health der Technischen Universität München
Outcome results
None listed