Healthy Obesity, Metabolically
Conditions
Brief summary
The level of fibre consumption in France is lower than the national and international recommendations (mean 18.8 g/d for men, 16.4 g/d for women (INCA 2007 Study) instead of 30g/d recommended). Fibre have beneficial effects on health and interact with the intestinal microbiota diversity: a diet fortified with different structure fibres increase of 25 % the dysbiotic intestinal microbiota in obese patient (Cotillard et al, Dietary intervention impact on gut microbial gene richness. Nature, August 2013). The study aim is to evaluate the impact of daily consumption of bread (150 g ) enriched with a mixture of fibres of different structure (15g) during two months on the intestinal microbiota composition in metabolic risk subjects (abdominal overweight or obese) and also, to assess the correlation between the microbiota change and their metabolic profile improvement.It is a mono centric study with a centre in LYON (Centre de Recherche en Nutrition Humaine Rhône-Alpes)
Interventions
OTHER150 g bread fortified (15 g mix fibre)
Daily consumption of 150g of a bread fortified in fibre mix (15g) during eight weeks.
OTHER150 g unfortified bread
Daily consumption of 150g of an usual bread in fibre-unfortified bread during eight weeks
Sponsors
Bridor
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
BASIC_SCIENCE
Masking
QUADRUPLE (Subject, Caregiver, Investigator, Outcomes Assessor)
Eligibility
Sex/Gender
ALL
Age
18 Years to 70 Years
Healthy volunteers
Yes
Inclusion criteria
* Body Mass Index of 25 to 35 kg/m2 * Waist circumference greater than 80 cm for women and than 96 cm for men * Low level of fibre intake (\<20 g /d) and low level of fibre nature diversity * Daily bread consumption
Exclusion criteria
* Bread products allergy or intolerance * Digestive surgery history except appendicectomy * Metabolic or gastrointestinal disease history * Medication that could interfere with glucose and lipid metabolism or intestinal microbiota (for example, no antibiotics within the 3 months before the study) * Smokers (5 cig/d or more)
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Change from Baseline Intestinal microbiota composition at eight weeks | baseline and eight weeks | intestinal microbiota composition will be measured by metagenomic analysis before all interventions, and before and after each eight weeks consumption sequence (fibre-fortified bread vs unfortified) |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Change from baseline fasting and post prandial plasma glucose at eight weeks | baseline and eight weeks | Plasma glucose will be measured in the fasting state and in the post-meal period over 7 hours before and after each eight weeks consumption sequence (fibre-fortified bread vs unfortified) |
| Change from baseline fasting and post prandial plasma Insulin at eight weeks | baseline and eight weeks | Plasma insulin will be measured in the fasting state and in the post-meal period over 7 hours before and after each eight weeks consumption sequence (fibre-fortified bread vs unfortified) |
| Change from baseline fasting and post prandial plasma triglycerides at eight weeks | baseline and eight weeks | Plasma triglycerides will be measured in the fasting state and in the post-meal period over 7 hours before and after each eight weeks consumption sequence (fibre-fortified bread vs unfortified) |
| Change from baseline fasting and post prandial plasma non-esterified fatty acids at eight weeks | baseline and eight weeks | Plasma non-esterified fatty acids will be measured in the fasting state and in the post-meal period over 7 hours before and after each eight weeks consumption sequence (fibre-fortified bread vs unfortified) |
| Change from baseline fasting plasma lipids (cholesterol total, cholesterol HDL and LDL) at eight weeks | baseline and eight weeks | Fasting plasma lipids will be measured before and after each eight weeks consumption sequence (fibre-fortified bread vs unfortified) |
| Change from baseline C-Reactive Protein at eight weeks | baseline and eight weeks | CRPus will be measured before and after each eight weeks, consumption sequences (fiber-fortified bread vs unfortified) |
| Change from baseline Acetylated ghrelin at eight weeks | baseline and eight weeks | Acylated ghrelin will be measured in the fasting state and postprandial period (at 0 and 240 min) before and after each eight weeks consumption sequence (fibre-fortified bread vs unfortified) |
| Change from baseline MDA (Malon Di Aldehyde) at eight weeks | baseline and eight weeks | MDA will be measured before and after each eight weeks consumption sequence (fibre-fortified bread vs unfortified) |
| Change from baseline Body composition at eight weeks | baseline and eight weeks | Body composition will be measured with bio-impedancemetry before and after each eight weeks consumption sequence (fibre-fortified bread vs unfortified) |
| Change from Baseline Resting Energy Expenditure at eight weeks | baseline and eight weeks | Resting Energy Expenditure will be measured with indirect calorimetry before and after each eight weeks consumption sequence (fibre-fortified bread vs unfortified). |
| Change from Baseline substrate oxydation at eight weeks | baseline and eight weeks | Substrate oxydation (in the postprandial period over 7 hours) will be measured with indirect calorimetry before and after each eight weeks consumption sequence (fibre-fortified bread vs unfortified). |
| Change from baseline fibre intake at eight weeks | baseline and eight weeks | The volunteers will complete a dietary survey of three days and fibre questionnaire |
| Change from baseline Gastrointestinal tolerance symptoms at eight weeks. | baseline and eight weeks | Subjective ratings of bloating, nausea, vomiting, abdominal cramping and flatulence will be measured using visual analogue scale (VAS) score (on a 90mm horizontal line; from no symptom (minimal) to serious symptom (maximum). |
| Change from baseline stool consistency at eight weeks | baseline and eight weeks | Stool consistency by Bristol Stool Chart (type1-7) |
| Change from baseline Satiety evaluation at eight weeks | baseline and eight weeks | Satiety response will be measured using subjective perceptions of hunger, fullness, satisfaction, and prospective food intake evaluated by previously validated visual analogue scales (VAS) (on a 90mm horizontal line; from no sensation of satiety (minimal) to strong sensation of satiety (maximum). |
Countries
France
Outcome results
None listed