Hypercholesterolemia, Overweight/Obesity
Conditions
Keywords
hypercholesterolemia, bread, beta-glucans, overweight/obesity, gut microbiota
Brief summary
The goal of this clinical trial is to find out the possible beneficial effects of a white wheat bread enriched with oat beta-glucans on mildly hypercholesterolemic subjects with overweight/obesity. The main questions it aims to answer are: Does the enriched bread lower total and LDL-cholesterol levels as well as the levels of inflammatory factors of the participants? Does the enriched bread positively change the composition of gut microbiota? Researchers will compare the enriched bread to a common white wheat bread to see if the enriched bread provides additional effect beyond a hypocaloric dietary plan that the participants of both groups are going to follow. Participants will: Take the enriched or the common bread every day for 8 weeks. Visit the clinic once every 2 weeks for checkups and tests.
Detailed description
The effect of consuming the new bread product, a white wheat bread enriched with oat beta-glucans, on metabolic and inflammatory markers after an 8-week dietary intervention in volunteers with overweight/obesity will be studied. The volunteers will be randomly divided into two groups: group 1 (control) which will receive the conventional product i.e., white wheat bread and group 2 (intervention) which will receive the beta-glucans enriched bread. Both products will be consumed in isocaloric amounts and volunteers in both groups will follow a hypocaloric diet. The following procedures/determinations will take place at the beginning and end of the intervention: 1. Anthropometric characteristics: weight, height, body mass index (BMI), waist circumference, hip circumference, body composition. 2. Classical biochemical parameters: glycemic control, lipid profile, liver enzymes, urea, creatinine, uric acid. 3. Inflammation status. 4. Estimation of daily energy intake by completing a food consumption frequency questionnaire. 5. Assessment of physical activity. At the beginning and at the end of the nutritional intervention, stool collection will take place. The samples will be subjected to microbiological and molecular analysis (Next Generation Sequencing, NGS) to determine the microbial populations and the intestinal microbiome.
Interventions
OTHERControl
Dietary intervention with common white wheat bread in mildly hypecholesterolemic subjects following a hypocaloric diet.
OTHERIntervention
Dietary intervention with white wheat bread enriched with oat beta-glucans in mildly hypecholesterolemic subjects following a hypocaloric diet.
Sponsors
Harokopio University
National and Kapodistrian University of Athens
Study design
Allocation
RANDOMIZED
Intervention model
PARALLEL
Primary purpose
PREVENTION
Masking
SINGLE (Subject)
Eligibility
Sex/Gender
ALL
Age
25 Years to 60 Years
Healthy volunteers
No
Inclusion criteria
* no underlying diseases * with LDL-cholesterol levels between 115-150 mg/dL * with 25\<BMI\<32 kg/m2 * with stable body weight in the last 3 months before the intervention * with normal diet and exercise habits
Exclusion criteria
* not suffer from diabetes mellitus, cardiovascular disease, chronic renal failure * not receive hypolipidemic treatment * not receive nutritional supplements that may affect blood lipid levels (eg omega-3 supplements, plant sterols/stanols) or the intestinal microbial flora (probiotics/prebiotics/antibiotics). * not be pregnant or lactating * not have food allergies * not have habits that prevent their compliance with the research protocol
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Change of serum total- and LDL-cholesterol concentrations of study participants as determined by biochemical analysis | From enrollment to the end of treatment at 8 weeks | Positive effect of consumption of the bread enriched with beta-gucans in the reduction of total- and LDL-cholesterol concentrations |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Change in the composition of gut microbiota as determined by NGS analysis of fecal samples | From enrollment to the end of treatment at 8 weeks. | Positive effect of consumption of the bread enriched with beta-gucans on the composition of gut microbiota of the study participants |
Countries
Greece
Contacts
PRINCIPAL_INVESTIGATORAmalia E Yanni, Senior Researcher
Harokopio University
STUDY_CHAIRAlexandros Kokkinos, Professor
National and Kapodistrian University of Athens, School of Medicine
Outcome results
None listed