Appetite Regulation, Body Weight Changes, Eating Behavior, Energy Intake, Overweight and Obesity
Conditions
Brief summary
The present study is a pilot study examining whether long-term sourdough bread consumption reduces energy intake and blood lipids levels over a period of 4 weeks in free-living normalweight and overweight participants.
Interventions
OTHERDietary Intervention with Brown Bread
The participants in this group will be asked to replace all their habitual bread intake by standard brown bread. The duration of the study for each participant is 4 weeks. Apart from the change in type of bread, participants will maintain their habitual diet.
OTHERDietary Intervention with Sourdough Bread
The participants in thisgroup will be asked to replace all their habitual bread intake by wholemeal sourdough bread. The duration of the study for each participant is 4 weeks. Apart from the change in type of bread, participants will maintain their habitual diet.
Sponsors
KU Leuven
Study design
Allocation
RANDOMIZED
Intervention model
PARALLEL
Primary purpose
PREVENTION
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 \>20 kg/m2 at screening visit * Regular eating pattern (3 meals per day on at least 5 days per week) * Habitual brown bread consumption of at least 1 slice per day (assessed by The European Prospective Investigation into Cancer (EPIC) Norfolk FFQ) * Stable body weight for the last 6 months
Exclusion criteria
* Currently smoking or willingness to smoke during the study period * Pregnancy, lactation or wish to become pregnant during the study period * Previous or current gastrointestinal or endocrine disorders * Previous or current substance/alcohol dependence or abuse (\> 2 units per day/14 units per week) * Coeliac disease or gluten sensitivity * Allergy/intolerance to milk, egg, nuts, soy or sesame * Habitual sourdough bread consumption of at least 1 slice per day (assessed by The European Prospective Investigation into Cancer (EPIC) Norfolk FFQ) * 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 |
|---|---|---|
| Energy intake (kilocalories) | 4 weeks | Assessed via 4-day food diaries using a mobile app |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Body weight | 4 weeks | — |
| Blood lipid levels | 4 weeks | Plasma total cholesterol, triglycerides, LDL and HDL cholesterol, colourimetrically |
Countries
Belgium
Contacts
Primary ContactGeorgia Chatonidi
Outcome results
None listed