Appetite Regulation, Energy Intake
Conditions
Brief summary
During this project the effect of different types of sourdough breads consumption on satiety, energy intake at subsequent meal and postprandial metabolic responses, will be investigated.
Detailed description
A 3-phase randomised cross-over trial will be applied consisting of 3 intervention periods of 2 weeks, with a test day performed at the last day of each intervention period. During each intervention period, participants will consume a fixed amount of test bread, replacing their regular bread, and they will keep food and stool diaries preceding each Test-day. Faecal samples will be collected before each Test-day. On the Test-day, participants will perform a gastric emptying breath test. Furthermore, blood samples and appetite ratings will be collected at regular time points after consumption of the test bread for measurement of glucose, insulin, gut peptides, short-chain fatty acids (SCFA) and blood lipids. Food intake will be assessed by offering the subjects a standard lunch to be consumed ad-libitum.
Interventions
DIETARY_SUPPLEMENTWholemeal bread
180g wholemeal bread/day + fixed portion at test day
DIETARY_SUPPLEMENTSourdough bread
180g sourdough bread/day + fixed portion at test day
DIETARY_SUPPLEMENTBread with sourdough
180g bread with sourdough/day + fixed portion at test day
Sponsors
KU Leuven
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
BASIC_SCIENCE
Masking
TRIPLE (Subject, Investigator, Outcomes Assessor)
Eligibility
Sex/Gender
ALL
Age
18 Years to 50 Years
Healthy volunteers
Yes
Inclusion criteria
* Female and male participants * age range 18 - 50 * BMI range 18.5 - 25.0 kg/m2 at screening visit * Regular eating pattern (3 meals per day on at least 5 days per week) * Willingness to consume bread (180 g) on a daily base * Stable body weight for the last 6 months
Exclusion criteria
* Currently smoking (has smoked in the last 28 days) or willingness to smoke during the study period * Pregnancy, lactation or wish to become pregnant during the study period * Family history of diabetes * Previous or current gastrointestinal or endocrine disorders * Previous or current substance/alcohol dependence or abuse (\> 2 units per day/14 units per week) * Intake of prescription medication * Coeliac disease or gluten sensitivity * Use of pre- or probiotics within one month preceding the study * Use of antibiotics within 3 months preceding the study * Excessive concern about eating habits or body weight as evidenced from scores \< 18 on the restraint and disinhibition subscales of the Three-Factor Eating Questionnaire (Stunkard & Messick, 1985)
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Appetite measurements | During test day 1 (up to 4 hours) | Appetite in response to test meal, will be measured using 100 millimeter (mm) Visual Analogue Scales (VAS) before eating (i.e. 0 minute) and at respective time points after completion of test meal (I.e. 15, 30, 45, 60, 75, 90, 105, 120, 135, 150, 165, 180, 195, 210, 225, 240 minutes). |
| Food intake at subsequent meal | During test day 1 (240 minutes after ingestion of breakfast) | Weighted amounts of ad-libitum food offered minus the weighted leftovers |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Glucose response | During test day 1 (up to 4 hours) | Blood glucose response will be measured through blood samples collected via placed catheter before eating (i.e. 0 minute) and at respective time points after completion of test meal (I.e. 30, 60, 90, 120, 150, 180, 210, 240 minutes) |
| Insulin response | During test day 1 (up to 4 hours) | Blood C-peptide (as indicator of insulin response) will be measured through blood samples collected via placed catheter before eating (i.e. 0 minute) and at respective time points after completion of test meal (I.e. 30, 60, 90, 120, 150, 180, 210, 240 minutes). |
| Incretin hormones | During test day 1 (up to 4 hours) | Incretin hormones (GLP-1 and PYY) will be measured through blood samples collected via placed catheter before eating (i.e. 0 minute) and at respective time points after completion of test meal (I.e. 30, 60, 90, 120, 150, 180, 210, 240 minutes). |
| Short-chain-fatty-acids | During test day 1 (up to 8 hours) | Short-chain-fatty-acids will be measured through blood samples collected via placed catheter before eating (i.e. 0 minute) and at respective time points after completion of test meal (I.e. 30, 60, 90, 120, 150, 180, 210, 240, 270, 300, 330, 360, 390, 420, 450, 480 minutes). |
| Oral processing behaviour | During test day 1 (up to 15 minutes) | Participants will be video-recorded to measure oral processing behaviour of the test meal |
| Free-living energy intake | 4 days during intervention with each bread type (totally 3x4 days over a period of 10 weeks) | 4-day food diaries, mobile app |
| Stool shape and consistency | 4 days during intervention with each bread type (totally 3x4 days over a period of 10 weeks) | 4-day stool diaries, the Bristol Stool Score |
| Change in Gut microbiota composition | 1 time after intervention with each bread type (totally 3 times over a period of 10 weeks) | Change in Gut microbiota composition after consumption of each test meal for 14 days will be analysed using the relative abundance of bacterial taxa according to 16S rRNA sequencing data |
| Gastric emptying rate | During test day 1 (up to 4 hours) | Gastric emptying rate will be measured through 13C-octanoic acid breath samples collected before eating (i.e. 0 minute) and at respective time points after completion of test meal (I.e. 15, 30, 45, 60, 75, 90, 105, 120, 135, 150, 165, 180, 195, 210, 225, 240 minutes). |
| Blood lipids | During test day 1 | Plasma total cholesterol, triglycerides, LDL and HDL cholesterol, colourimetrically |
Countries
Belgium
Outcome results
None listed