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| Name | Class |
|---|---|
| Uppsala University | OTHER |
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Acute effects on appetite and metabolic function have been observed for whole-grain rye cereal products. The aim of this study is to evaluate if the appetite suppressing effect of a whole-grain rye breakfast cereal may be further enhanced by the addition of fermentable dietary fibre and plant protein. The aim is also to try to elucidate how observed effects on subjective appetite are mediated in terms of changes in hormonal signals, flow of nutrients in the blood and products from bacterial fermentation of dietary fibre, and to relate this to the different composition of the breakfasts.
The short-term effects (up to 8 hours after intake) of dietary fibre and plant protein on subjective appetite and metabolism will be evaluated using a randomized cross-over study design. Each participant will consume six different breakfasts on six different occasions separated by a 1 week wash-out period: three rye porridges supplemented with three different combinations of added fermentable dietary fibre and plant protein, two non-supplemented rye porridges differing in amount of rye and one wheat bread. Participants will rate subjective appetite (satiety, hunger and desire to eat) by using a visual analog scale (VAS) every 30 min during an 8-hour period, starting 30 min before breakfast. The concentration of hydrogen and methane in the breath, as indicators of bacterial fermentation of dietary fibre, will be measured every hour. Blood samples will be collected before breakfast and at regular intervals throughout the day for analysis of glucose and hormone levels. The metabolic profile in the blood will be assessed as well as products from bacterial fermentation of dietary fibre, such as short chain fatty acids. Gastric emptying rate will also be evaluated using paracetamol as an indicator. Hormonal responses, changes in the metabolome and fermentation products will be related to subjective appetite and to differences in composition of the breakfasts.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Rye + high dose inulin + low dose gluten | Experimental | Rye porridge supplemented with a high dose of the fermentable dietary fibre inulin and low dose of the plant protein gluten. |
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| Rye + equal doses of inulin & gluten | Experimental | Rye porridge supplemented with equal doses of the fermentable dietary fibre inulin and the plant protein gluten. |
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| Rye + low dose inulin + high dose gluten | Experimental | Rye porridge supplemented with a low dose of the fermentable dietary fibre inulin and a high dose of the plant protein gluten. |
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| Large non-supplemented rye | Experimental | Large portion of rye porridge without supplements. |
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Rye + high dose inulin + low dose gluten | Other | In a randomized cross-over design each subject receive one of six iso-caloric breakfasts on six different occasions, separated by 1 w wash-out. |
| Measure | Description | Time Frame |
|---|---|---|
| Subjective appetite profiles | Subjective feelings of appetite (satiety, hunger and desire to eat) are assessed by visual analogue scale (VAS) (in total 18 measurements). | 8 h (-30, 0, 30, 60, 90, 120, 150, 180, 210, 240, 270, 300, 330, 360, 390, 420, 450, 480) |
| Measure | Description | Time Frame |
|---|---|---|
| Breath hydrogen and methane response | Measurements of the concentration of breath hydrogen and methane(in total 10 measurements). | 8 h (-30, 30, 90, 150, 210, 270, 330, 390, 450, 480) |
| Gastric emptying rate |
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Inclusion Criteria:
Exclusion Criteria:
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| Name | Affiliation | Role |
|---|---|---|
| Rikard K Landberg, Ass. Prof. | Swedish University of Agricultural Sciences | Principal Investigator |
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| Paediatric Research Facility; The Children's Hospital at Uppsala University Hospital | Uppsala | Uppsala County | SE-751 85 | Sweden |
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| Small non-supplemented rye | Experimental | Small portion of rye porridge without supplements. |
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| Refined wheat bread | Active Comparator | Refined wheat bread. |
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| Rye + equal doses of inulin & gluten | Other | In a randomized cross-over design each subject receive one of six iso-caloric breakfasts on six different occasions, separated by 1 w wash-out. |
|
| Rye + low dose inulin + high dose gluten | Other | In a randomized cross-over design each subject receive one of six iso-caloric breakfasts on six different occasions, separated by 1 w wash-out. |
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| Large non-supplemented rye | Other | In a randomized cross-over design each subject receive one of six iso-caloric breakfasts on six different occasions, separated by 1 w wash-out. |
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| Small non-supplemented rye | Other | In a randomized cross-over design each subject receive one of six iso-caloric breakfasts on six different occasions, separated by 1 w wash-out. |
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| Refined wheat bread | Other | In a randomized cross-over design each subject receive one of six iso-caloric breakfasts on six different occasions, separated by 1 w wash-out. |
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Paracetamol (1 g) was taken with breakfast. The appearance of paracetamol in the blood is directly related to the rate of gastric emptying.
| 8 h (-15, 15, 35, 65, 95, 125, 185, 230, 275, 305, 365, 470) |
| Glucose and hormonal response | Glucose, insulin, glucagon, glucagon-like peptide-1 (GLP-1), glucose-dependent insulino-tropic polypeptide (GIP), peptide YY (PYY), cholecystokinin (CCK), leptin and ghrelin are measured in plasma samples. | 8 h (-15, 15, 35, 65, 95, 125, 185, 230, 275, 305, 365, 470) |
| Metabolic profiles | The flux of nutrients is measured in plasma samples. | 8 h (-15, 15, 35, 65, 95, 125, 185, 230, 275, 305, 365, 470) |
| Products from bacterial fermentation of dietary fibre | Products from bacterial fermentation of dietary fibre are measured in plasma samples. | 8 h (-15, 15, 35, 65, 95, 125, 185, 230, 275, 305, 365, 470) |
| Ad libitum food intake | Energy intakes will be assessed from the ad libitum dinner in order to validate subjective appetite measurements. | 8 h after breakfast (480 min) |
| ID | Term |
|---|---|
| D007333 | Insulin Resistance |
| ID | Term |
|---|---|
| D006946 | Hyperinsulinism |
| D044882 | Glucose Metabolism Disorders |
| D008659 | Metabolic Diseases |
| D009750 | Nutritional and Metabolic Diseases |
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| ID | Term |
|---|---|
| D007444 | Inulin |
| D005983 | Glutens |
| ID | Term |
|---|---|
| D013213 | Starch |
| D005936 | Glucans |
| D001704 | Biopolymers |
| D011108 | Polymers |
| D046911 | Macromolecular Substances |
| D004040 | Dietary Carbohydrates |
| D002241 | Carbohydrates |
| D005630 | Fructans |
| D011134 | Polysaccharides |
| D055315 | Prolamins |
| D000078522 | Grain Proteins |
| D010940 | Plant Proteins |
| D011506 | Proteins |
| D000602 | Amino Acids, Peptides, and Proteins |
| D055314 | Seed Storage Proteins |
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