Properties of Dietary Fibre and Energy Intake (ProVe)

Properties of Dietary Fibre and Energy Intake: an Intervention to Study the Effect of Physicochemical Properties of Dietary Fibre on Energy Intake and Underlying Mechanisms

Dietary fibers likely have a role in body weight management. They may increase satiety and, as a consequence, reduce energy intake during the next meal. There are, however, many different types of dietary fiber, which have diverse physical properties and can therefore impact these outcomes differently. It is, however, unclear whether dietary fibers with different properties lead to differences in energy intake during the next meal. The objective of this study is to study the effect of pectin in 4 different physicochemical states on ad libitum energy intake and possible underlying mechanisms; i.e. gastrointestinal hormones, gastric emptying rate, feelings of satiety and the method of fiber supplementation. We hypothesize that viscous and gelling fibers will reduce ad libitum energy intake compared to low viscous and low gelling fibers.

Study Overview

• Status: Completed
• Conditions: Healthy Male Subjects
• Intervention / Treatment: Dietary supplement: control: no fiber addition; Dietary supplement: breakfast with low viscous, low gelling pectin; Dietary supplement: high viscous, low gelling pectin; Dietary supplement: low viscous, high gelling pectin; Dietary supplement: high viscous, high gelling pectin; Dietary supplement: pectin supplement

• Study Type: Interventional
• Enrollment (Actual): 29
• Phase: Not Applicable

Contacts and Locations

Study Locations

• Netherlands
  • Wageningen, Netherlands, 6702
    • Wageningen University

Participation Criteria

Eligibility Criteria

• Ages Eligible for Study: 18 years to 30 years (Adult)
• Accepts Healthy Volunteers: Yes
• Genders Eligible for Study: Male

Description

Inclusion Criteria:

• Age 18-30 year
• BMI 18.5-25 kg/m2
• Healthy as judged by the participant

Exclusion Criteria:

• Females
• Weight loss or weight gain of more than 5 kg during the last 2 months
• Using an energy restricted diet during the last 2 months
• Lack of appetite for any reason
• Restrained eater: >2.89, measured by DEBQ (35).
• Smoking
• Heavy alcohol use: >5 drinks/day (36).
• Reported stomach or bowel disease
• Reported diabetes
• Reported thyroid disease or any other endocrine disorder
• Reported intolerance for pectin, bread, gluten, dairy or not liking of the research foods
• Anemia: Hb<8.0 mmol/l
• Fasting glucose levels >5.8 mmol/l
• Blood donation from 6 weeks prior to the study until the end of the study
• Experienced any problems with drawing blood in the past
• Antecubital veins not considered suitable for blood drawing by means of a catheter
• Thesis students or employees of the division of Human Nutrition

Study Plan

How is the study designed?

Design Details

• Primary Purpose: Basic Science
• Allocation: Randomized
• Interventional Model: Crossover Assignment
• Masking: Single

Number of Arms

6

Arms and Interventions

Participant Group / Arm	Intervention / Treatment
Placebo Comparator: control; No additions of fiber to a breakfast meal	Dietary supplement: control: no fiber addition; liquid breakfast without addition of fiber
Active Comparator: low viscous, low gelling; low viscous, low gelling fibre added to breakfast meal	Dietary supplement: breakfast with low viscous, low gelling pectin; 10g of low viscous, low gelling pectin dissolved in a liquid breakfast
Active Comparator: high viscous, low gelling; high viscous, low gelling fibre added to breakfast meal	Dietary supplement: high viscous, low gelling pectin; 10g of high viscous, low gelling pectin dissolved in a liquid breakfast
Active Comparator: low viscous, high gelling; low viscous, high gelling fibre added to breakfast meal	Dietary supplement: low viscous, high gelling pectin; 10g of low viscous, high gelling pectin dissolved in a liquid breakfast
Active Comparator: high viscous, high gelling; high viscous, high gelling fibre added to breakfast meal	Dietary supplement: high viscous, high gelling pectin; 10g of high viscous, high gelling pectin dissolved in a liquid breakfast
Active Comparator: fibre supplement; high viscous, high gelling fibre is added, not to the breakfast meal, but as supplement	Dietary supplement: pectin supplement; 10g of high viscous, high gelling pectin provided as a dietary supplement, a liquid breakfast is served seperately

What is the study measuring?

Primary Outcome Measures

Outcome Measure	Measure Description	Time Frame
energy intake	3 hours after ingesting the test breakfast ad libitum energy intake is measured.	3 hours

Secondary Outcome Measures

Outcome Measure	Measure Description	Time Frame
appetite sensations	appetite is measured by VAS scales over a period of 3 hours after ingestion of a test breakfast	3 hours
satiety hormones	satiety hormones (ghrelin, PYY, GLP-1, CCK) are measured over a period of 3 hours after ingestion of a test breakfast	3 hours
gastric emptying rate	gastric emptying rate is measured over a period of 3 hours after ingestion of a test breakfast	3 hours
method of supplementation	One of the fibers will be offered as tablets that will be ingested with a glass of water right after the test meal.	3 hours

Collaborators and Investigators

• Sponsor: Wageningen University
• Investigators: Principal Investigator: Edith Feskens, PHd, Wageningen University

Study record dates

Study Major Dates

• Study Start: December 1, 2010
• Primary Completion (Actual): May 1, 2011
• Study Completion (Actual): May 1, 2011

Study Registration Dates

• First Submitted: December 8, 2010
• First Submitted That Met QC Criteria: December 8, 2010
• First Posted (Estimate): December 9, 2010

Study Record Updates

• Last Update Posted (Estimate): December 26, 2011
• Last Update Submitted That Met QC Criteria: December 23, 2011
• Last Verified: December 1, 2011

More Information

Terms related to this study

• Keywords: gastric emptying; appetite; energy intake; glucose; dietary fiber; satiety hormones
• Other Study ID Numbers: METC-10/22