Functional Ingredients: Effect in Gastrointestinal System
Functional Ingredients: Effect in Satiety and Intestinal Health
Study Overview
Status
Status
Conditions
Conditions
Intervention / Treatment
Intervention / Treatment
Detailed Description
Non-transmissible chronic diseases have been constantly related to the consumption of diets with inadequate nutrient input; at the same time, the ingestion of unavailable carbohydrates have presented an inverse relationship with the risk for these diseases. Among these carbohydrates is inulin, a fructan considered as a prebiotic and the unripe banana flour, rich in resistant starch, which may contribute to the intestinal health.
This study evaluated the effect of regular intake of frozen soups added functional ingredients (fructans and unripe banana flour) by heath volunteers, about gastrointestinal hormones, satiety and bowel movements.
Study Type
Study Type
Enrollment (Actual)
Enrollment
Phase
Phase
- Not Applicable
Contacts and Locations
Study Locations
-
-
-
Sao Paulo, Brazil, 05508000
- Faculty of Pharmaceutical Sciences USP
-
-
Participation Criteria
Eligibility Criteria
Eligibility Criteria
Ages Eligible for Study
Accepts Healthy Volunteers
Genders Eligible for Study
Description
Inclusion Criteria:
- good health condition
Exclusion Criteria:
- history of renal or gastrointestinal disease
- hyperthyroidism
- diabetes, nor parents with diabetes
- for women: not pregnant, breastfeeding or using hormonal therapy
- using any drug that might affect the digestion of food and absorption (antibiotics, laxatives)
Study Plan
How is the study designed?
Design Details
- Primary Purpose: PREVENTION
- Allocation: RANDOMIZED
- Interventional Model: PARALLEL
- Masking: DOUBLE
Number of Arms
Arms and Interventions
Participant Group / ArmParticipant Group / Arm |
Intervention / TreatmentIntervention / Treatment |
|---|---|
|
Experimental: UBF group
Ready-to-eat frozen soups added unripe banana flour (18 portions; 3 times/week)
|
Ready-to-eat frozen soups added unripe banana flour (18 portions; 3 times/week)
|
|
Placebo Comparator: Control
Ready-to-eat frozen soups added maltodextrin (18 portions; 3 times/week)
|
Ready-to-eat frozen soups added maltodextrin (18 portions; 3 times/week)
|
|
Experimental: Inulin group
Ready-to-eat frozen soups added inulin (18 portions; 3 times/week)
|
Ready-to-eat frozen soups added inulin (18 portions; 3 times/week)
|
|
Experimental: Nisin group
Ready-to-eat frozen soups added nisin (18 portions; 3 times/week)
|
Ready-to-eat frozen soups added nisin (18 portions; 3 times/week)
|
What is the study measuring?
Primary Outcome Measures
Primary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
Change in hormonal parameters related to hunger and satiety.
Time Frame: 6 weeks
|
Changes in satiety measured by specific hormones kit
|
6 weeks
|
|
Change in bowel function
Time Frame: 6 weeks
|
Changes measured by GSRS and daily questionnaires
|
6 weeks
|
|
Change in colonic bacteria population
Time Frame: 6 weeks
|
Changes measured by microbiological analysis by r16SDNA sequencing
|
6 weeks
|
|
Change in satiety
Time Frame: 6 weeks
|
Changes in satiety measured by Visual Analogue Scale questionnaire.
|
6 weeks
|
Secondary Outcome Measures
Secondary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
Change in biochemical parameters
Time Frame: 6 weeks
|
Changes measured by biochemical kit
|
6 weeks
|
Collaborators and Investigators
Sponsor
Sponsor
Collaborators
Collaborators
Investigators
Investigators
- Principal Investigator: Elizabete W Menezes, Prof Assoc, Faculty of Pharmaceutical Sciences of University of Sao Paulo
Study record dates
Study Major Dates
Study Start
Study Start
Primary Completion (Actual)
Primary Completion
Study Completion (Actual)
Study Completion
Study Registration Dates
First Submitted
First Submitted
First Submitted That Met QC Criteria
First Submitted That Met QC Criteria
First Posted (Estimate)
First Posted
Study Record Updates
Last Update Posted (Estimate)
Last Update Posted
Last Update Submitted That Met QC Criteria
Last Update Submitted That Met QC Criteria
Last Verified
Last Verified
More Information
Terms related to this study
Additional Relevant MeSH Terms
Other Study ID Numbers
Other Study ID Numbers
- CEPFCF194 CEPFCF18
- CONEP Brasil (Registry Identifier: CAAE 0069.0.018.198-11)
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