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During this project the effect of yeast bread and sourdough breads consumption on satiety, energy intake at subsequent meal and postprandial metabolic responses, will be investigated.
The primary aim of this study will be to evaluate the impact of an alternative starter culture that produces high levels of lactic acid on appetite regulation (subjective satiety and energy intake at the subsequent meal). The second aim will be to identify mechanistic parameters that may explain the observed effects, including glycaemic and insulin response, and gastric emptying rate. In addition, habitual physical activity levels, and mood and stress levels of the subjects will be evaluated as potential covariates of appetite regulation.
It is hypothesized that:
Sourdough breads fermented with the alternative starter culture that produce high concentrations of lactic acid will reduce glucose response via lower starch digestibility and/or slower gastric emptying rate. The reduced glycaemic response will lead to higher satiety and lower energy intake at the subsequent meal (more than 10%).
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Control Bread: Wholemeal Yeast Bread | Active Comparator | Wholemeal bread, containing mainly of wholemeal flour, water and bakers' yeast will be used as the control test bread. |
|
| Wholemeal Sourdough Bread | Active Comparator | Wholemeal sourdough bread, containing mainly of wholemeal flour, water and added sourdough co-culture (consisting of W.anom.+ C.crust strain). |
|
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Dietary Intervention with Wholemeal Bread with Yeast | Dietary Supplement | Single administration of 150g wholemeal long-time processed bread with baker's yeast, with no lactic acid (control). |
| Measure | Description | Time Frame |
|---|---|---|
| Appetite measurements | Appetite in response to test meal, will be measured using 100 millimeter (mm) Visual Analogue Scales (VAS), with 0 being the minimum value (not at all) and 100 being the maximum value (extremely). Measurements will be taken: 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). | During test day 1 (up to 4 hours) |
| Appetite measurements | Appetite in response to test meal, will be measured using 100 millimeter (mm) Visual Analogue Scales (VAS), with 0 being the minimum value (not at all) and 100 being the maximum value (extremely). Measurements will be taken: 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). | During test day 2 (up to 4 hours) |
| Food intake at subsequent meal | Weighted amounts of ad-libitum food offered minus the weighted leftovers | During test day 1 (240 minutes after ingestion of breakfast) |
| Food intake at subsequent meal | Weighted amounts of ad-libitum food offered minus the weighted leftovers | During test day 2 (240 minutes after ingestion of breakfast) |
| Measure | Description | Time Frame |
|---|---|---|
| Glucose response | Blood glucose response will be measured through blood samples collected via placed catheter before eating and at respective time points after completion of test meal (I.e. 0, 15, 30, 45, 60, 75, 90, 105, 120, 150, 180, 210, 240 minutes) | During test day 1 (up to 4 hours) |
| Glucose response |
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Inclusion Criteria:
Exclusion Criteria:
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| Name | Affiliation | Role |
|---|---|---|
| Kristin Verbeke, PhD | KU Leuven | Principal Investigator |
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| KU Leuven/UZ Leuven | Leuven | Vlaams Brabant | 3000 | Belgium | ||
| UZ Leuven |
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| Dietary Intervention with Wholemeal Sourdough Bread | Dietary Supplement | Single administration of 150g wholemeal long-time processed sourdough bread (with alternative lactic acid bacteria and yeast) high in lactic acid concentration. |
|
Blood glucose response will be measured through blood samples collected via placed catheter before eating and at respective time points after completion of test meal (I.e. 0, 15, 30, 45, 60, 75, 90, 105, 120, 150, 180, 210, 240 minutes) |
| During test day 2 (up to 4 hours) |
| Insulin response | Blood C-peptide (as indicator of insulin response) will be measured through blood samples collected via placed catheter before eating and at respective time points after completion of test meal (I.e. 0, 15, 30, 45, 60, 75, 90, 105, 120, 150, 180, 210, 240 minutes) | During test day 1 (up to 4 hours) |
| Insulin response | Blood C-peptide (as indicator of insulin response) will be measured through blood samples collected via placed catheter before eating and at respective time points after completion of test meal (I.e. 0, 15, 30, 45, 60, 75, 90, 105, 120, 150, 180, 210, 240 minutes) | During test day 2 (up to 4 hours) |
| Gastric emptying rate | 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). | During test day 1 (up to 4 hours) |
| Gastric emptying rate | 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). | During test day 2 (up to 4 hours) |
| Subjective stress ratings | Subjective stress, will be measured using 100 millimeter (mm) Visual Analogue Scales (VAS), with with 0 being the minimum value (not at all) and 100 being the maximum value (extremely). Measurements will be takem: before eating (i.e. -15 minute) and at respective time points after completion of test meal (I.e. 0, 60, 120, 180, 240 minutes). | During test day 1 (up to 4 hours) |
| Subjective stress ratings | Subjective stress, will be measured using 100 millimeter (mm) Visual Analogue Scales (VAS), with with 0 being the minimum value (not at all) and 100 being the maximum value (extremely). Measurements will be takem: before eating (i.e. -15 minute) and at respective time points after completion of test meal (I.e. 0, 60, 120, 180, 240 minutes). | During test day 2 (up to 4 hours) |
| Physical activity questionnaire | Questionnaire about habitual physical activity over the past 1 week. Subjects will have to report how many days per week and for how many minus they perform vigorous, moderate or relaxed physical activity. | At the end of test day 1 |
| Physical activity questionnaire | Questionnaire about habitual physical activity over the past 1 week. Subjects will have to report how many days per week and for how many minus they perform vigorous, moderate or relaxed physical activity. | At the end of test day 2 |
| Mood related questionnaires - The Positive and Negative Affect Schedule (PANAS scale) | Mood related questionnaires over the past 1 week. Subjects will have to evaluate the extent they have felt certain feelings over the past week. Score will vary between 1 (Very slightly or not at all) to 5 (Extremely). | At the end of test day 1 |
| Mood related questionnaires - The Positive and Negative Affect Schedule (PANAS scale) | Mood related questionnaires over the past 1 week. Subjects will have to evaluate the extent they have felt certain feelings over the past week. Score will vary between 1 (Very slightly or not at all) to 5 (Extremely). | At the end of test day 2 |
| Mood related questionnaires - Perceived Stress Scale - 10 items (PSS-10) | Mood related questionnaires over the past 1 week. Subjects will have to evaluate how ofter have felt certain feelings over the past week. Score will vary between 0 (Never) to 4 (Very often). | At the end of test day 1 |
| Mood related questionnaires - Perceived Stress Scale - 10 items (PSS-10) | Mood related questionnaires over the past 1 week. Subjects will have to evaluate how ofter have felt certain feelings over the past week. Score will vary between 0 (Never) to 4 (Very often). | At the end of test day 2 |
| Mood related questionnaires - Depression, Anxiety, Stress Scales - 21 items (DASS-21) | Mood related questionnaires over the past 1 week. Subjects will have to evaluate es how much the statement applied to them over the last week. Score will vary between 0 (Did not apply to me at all) to 3 (Applied to me very much or most of the time). | At the end of test day 1 |
| Mood related questionnaires - Depression, Anxiety, Stress Scales - 21 items (DASS-21) | Mood related questionnaires over the past 1 week. Subjects will have to evaluate es how much the statement applied to them over the last week. Score will vary between 0 (Did not apply to me at all) to 3 (Applied to me very much or most of the time). | At the end of test day 2 |
| Leuven |
| 3000 |
| Belgium |
| ID | Term |
|---|---|
| D004035 | Diet Therapy |
| D015002 | Yeast, Dried |
| ID | Term |
|---|---|
| D044623 | Nutrition Therapy |
| D013812 | Therapeutics |
| D019587 | Dietary Supplements |
| D005502 | Food |
| D000066888 | Diet, Food, and Nutrition |
| D010829 | Physiological Phenomena |
| D019602 | Food and Beverages |
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