Healthy
Conditions
Brief summary
Inulin-type fructans (ITF) are fermentable dietary fibres that can confer beneficial health effects through changes in the gut microbiota. However, their effect on gut sensitivity and nutritional behaviour is a matter of debate. The investigators evaluated, in healthy individuals, the impact of shifting from their usual food habits towards a diet based on the daily consumption of ITF-rich vegetables on gut microbiota, gastro-intestinal symptoms and food-related behaviour.
Interventions
OTHERDiet based on inulin-rich vegetables
During two weeks, healthy subjects were instructed to adhere to a controlled diet based on ITF-rich vegetables (±15 g ITF/day).
Sponsors
Cliniques universitaires Saint-Luc- Université Catholique de Louvain
Study design
Allocation
NA
Intervention model
SINGLE_GROUP
Primary purpose
OTHER
Masking
NONE
Eligibility
Sex/Gender
ALL
Age
18 Years to 85 Years
Healthy volunteers
Yes
Inclusion criteria
* BMI between 20 and 25 kg/m² * Caucasian ethnicity * Hydrogen producers (assessed by hydrogen breath test)
Exclusion criteria
* Smokers * Laxative consumption (\<4 weeks) * Severe intestinal problems * Psychiatric problems or use of antipsychotic * Consumption of antibiotics, pro/prebiotics, fibre dietary supplement, or any molecules that modifies the intestinal transit (\<6 weeks) * Specific dietary practise (vegetarian, vegan,...) * Specific dietary treatment (\<6 weeks) (e.g. high protein diet) * Excessive alcohol consumption (\>3 glasses/day) * Consumption of the following drugs: proton pump inhibitor, antidiabetic drugs, cholesterol lowering drugs * Inconclusive acceptability test (regarding the protocol of the intervention and the vegetables used in the protocol)
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Gut microbiota composition | 33 days | Gut microbiota composition is assessed by 16S rRNA pyrosequencing. This analysis allows to obtain the relative abundance (%) of the different bacterial taxa and OTUs (operational taxonomic units). |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Gut microbiota fermentation in vitro | 14 days | Gut microbiota fermentation is assessed in vitro by the measurement of total gas (ml/g of dry matter) produced from subject feces incubated with inulin-rich substrates. |
| Gastrointestinal Symptoms | 33 days | Gastrointestinal symptoms were assessed by Visual Analogue Scale (horizontal line of 100 mm). Each subject completed seven separate scales, one for each symptom (rumble, burp, bloating, discomfort, nausea, flatulence, cramp), ranging from no sensation (0 mm) to very severe sensation (100 mm). |
| Gut microbiota fermentation in vivo | 33 days | Gut microbiota fermentation is assessed in vivo by an hydrogen breath test. After an oral load of purified inulin, the level of expired hydrogen (ppm) is measured. |
| Correlation of gastrointestinal symptoms with gut bacteria | 33 days | The levels of gastrointestinal symptoms were correlated (Spearman correlations) with the relative abundance of bacterial taxa and OTUs (operational taxonomic units) |
| Short chain fatty acids production | 14 days | Short chain fatty acids (SCFAs) production was assessed in vitro by the measurement of total SCFAs (mg/g of dry matter) produced from subject feces incubated with inulin-rich substrates. |
| Appetite-related feelings | 33 days | Appetite-related feelings were assessed by Visual Analogue Scale (horizontal line of 100 mm). Each subject completed seven separate scales, one for each appetite-related feeling (satiety, intention to eat, fullness, sweet envy, very sweet envy, fat envy, salt envy), ranging from no sensation (0 mm or 100 mm depending on the feeling) , to very strong sensation (0 mm or 100 mm depending on the feeling). |
Outcome results
None listed