Healthy Male Subjects
Conditions
Keywords
dietary fiber, energy intake, appetite, satiety hormones, glucose, gastric emptying
Brief summary
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.
Interventions
DIETARY_SUPPLEMENTcontrol: no fiber addition
liquid breakfast without addition of fiber
DIETARY_SUPPLEMENTbreakfast with low viscous, low gelling pectin
10g of low viscous, low gelling pectin dissolved in a liquid breakfast
DIETARY_SUPPLEMENThigh viscous, low gelling pectin
10g of high viscous, low gelling pectin dissolved in a liquid breakfast
DIETARY_SUPPLEMENTlow viscous, high gelling pectin
10g of low viscous, high gelling pectin dissolved in a liquid breakfast
DIETARY_SUPPLEMENThigh viscous, high gelling pectin
10g of high viscous, high gelling pectin dissolved in a liquid breakfast
DIETARY_SUPPLEMENTpectin supplement
10g of high viscous, high gelling pectin provided as a dietary supplement, a liquid breakfast is served seperately
Sponsors
Wageningen University
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
BASIC_SCIENCE
Masking
SINGLE (Subject)
Eligibility
Sex/Gender
MALE
Age
18 Years to 30 Years
Healthy volunteers
Yes
Inclusion criteria
* Age 18-30 year * BMI 18.5-25 kg/m2 * Healthy as judged by the participant
Exclusion criteria
* Females * 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). * Smoking * 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
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| energy intake | 3 hours | 3 hours after ingesting the test breakfast ad libitum energy intake is measured. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| appetite sensations | 3 hours | appetite is measured by VAS scales over a period of 3 hours after ingestion of a test breakfast |
| satiety hormones | 3 hours | satiety hormones (ghrelin, PYY, GLP-1, CCK) are measured over a period of 3 hours after ingestion of a test breakfast |
| gastric emptying rate | 3 hours | gastric emptying rate is measured over a period of 3 hours after ingestion of a test breakfast |
| method of supplementation | 3 hours | One of the fibers will be offered as tablets that will be ingested with a glass of water right after the test meal. |
Countries
Netherlands
Outcome results
None listed