Nutritional Status
Conditions
Interventions
This is an intervention study, single blind, lasting 8 weeks, in which participants will be randomly offered preparations based on extruded sorghum (test) or based on extruded wheat (control) for brea
Sponsors
Departamento de Nutrição e Saúde da Universidade Federal de Viçosa
Departamento de Nutrição e Saúde da Universidade Federal de Viçosa
Eligibility
Sex/Gender
Male
Age
18 Years to 40 Years
Inclusion criteria
Inclusion criteria: male, aged between 18 and 40 years; body mass index (BMI) = 27.0 and = 34.9 kg/m²; waist circumference = 90 cm; fasting capillary blood glucose = 70 and =99 mg/dL; capillary cholesterol < 240 mg/dL; capillary triglyceride < 150 mg/dL.
Exclusion criteria
Exclusion criteria: diabetic individuals or individuals with a family history of diabetes or glucose intolerance; patients with chronic and/or acute illnesses; alcoholics and/or smokers; who make regular use of anti-inflammatory drugs, corticoids, antibiotics or that affect appetite and/or energy, lipid and glucose metabolism; who are using a dietary fiber supplement; who had infectious or allergic episodes in the last 3 months; who have an aversion or allergy to sorghum; who are lactose or gluten intolerant; who have undergone a diet for weight loss or have fluctuated in weight greater than ± 5 kg in the last 3 months; that you do not consume the test preparations for more than 6 days (consecutive or not) in each intervention period; and show any adverse effect that prevents you from continuing the study or demonstrate a desire not to continue participating in the study.
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Expected outcome 1: Consumption of extruded sorghum is expected to improve inflammatory markers and antioxidant response, such as IL-6, TNF alpha, IL-10 and IL-12, glutathione peroxidase, superoxide dismutase, catalase and total antioxidant capacity, due to its proximate chemical composition and concentration of bioactive compounds. Sensory acceptance will be analyzed using sensory acceptance questionnaires.;Observed outcome 1: The total antioxidant capacity were not affected in the study. The consumption of extruded sorghum-based preparation for 8 weeks led to an increase in glutathione peroxidase. Inflammatory markers unchanged after sorghum consumption. However, wheat consumption increased IL-6 levels.;Expected outcome 2: It is expected that the consumption of sorghum promotes weight loss due to its bioactive compounds and the composition of kaferins, which complex with other nutrients and reduce the digestibility of some macronutrients, reducing their absorptive capacity, favoring weight loss . Also, with weight loss, anthropometric measurements (percentage of body fat, waist circumference, skinfolds) are expected to be reduced. The verification of the reduction of anthropometric measurements and body weight will be made through statistical comparisons of the variables in the pre and post intervention. Changes in antioxidant response markers and inflammatory markers will be verified through statistical analysis comparing the values obtained for these variables in the pre and post intervention.;Observed outcome 2: There was a significant weight loss, waist circumference, waist-to-height ratio and body fat percentage (BF%) reduction intragroup after sorghum consumption. Intergroup, body fat percentage was higher in the sorghum group when compared to the wheat group.;Expected outcome 3: Consumption of sorghum is expected to improve markers of intestinal health by increasing the synthesis of short-chain fatty acids, reducing fecal pH and modulating the intestinal mi | — |
Secondary
| Measure | Time frame |
|---|---|
| Secondary outcomes were not expected. | — |
Countries
Brazil
Contacts
Public ContactHaira Lúcio
Universidade Federal de Viçosa
Outcome results
None listed