The Effect of Dietary Fibre and Plant Protein on Appetite and Metabolic Function

October 21, 2013 updated by: Isabella Lee, Swedish University of Agricultural Sciences

The Combined Effect of Dietary Fibre and Plant Protein on Appetite and Metabolic Function After Short-Term Consumption

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.

Study Overview

Status

Completed

Conditions

Intervention / Treatment

Detailed Description

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.

Study Type

Interventional

Enrollment (Actual)

22

Phase

  • Not Applicable

Contacts and Locations

This section provides the contact details for those conducting the study, and information on where this study is being conducted.

Study Locations

  • Sweden
      • Uppsala, Sweden, SE-751 85
        • Paediatric Research Facility; The Children's Hospital at Uppsala University Hospital

Participation Criteria

Researchers look for people who fit a certain description, called eligibility criteria. Some examples of these criteria are a person's general health condition or prior treatments.

Eligibility Criteria

Ages Eligible for Study

18 years to 60 years (Adult)

Accepts Healthy Volunteers

Yes

Genders Eligible for Study

All

Description

Inclusion Criteria:

  • Women must be post-menopausal or habitually take hormonal contraceptives
  • Habitual breakfast eaters

Exclusion Criteria:

  • Non-contraceptive use among pre-menopausal women
  • Pregnancy, lactation or wishing to become pregnant during the study period
  • Dieting
  • Weightloss
  • Eating disorder
  • Hyperglycemic
  • Hyperinsulinemic
  • Thyroid disease
  • Metabolic issues
  • Diabetes
  • Physical or psychological problems eating
  • Food intolerances/allergies to foods included in the study
  • Vegetarians
  • Intolerance/allergy to paracetamol
  • Heavy smokers
  • Recent or concurrent participation in an intervention research study

Study Plan

This section provides details of the study plan, including how the study is designed and what the study is measuring.

How is the study designed?

Design Details

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

Arms and Interventions

Participant Group / Arm
Intervention / Treatment
Experimental: Rye + high dose inulin + low dose gluten
Rye porridge supplemented with a high dose of the fermentable dietary fibre inulin and low dose of the plant protein gluten.
Other: Rye + equal doses of inulin & gluten
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.
Other: Rye + low dose inulin + high dose gluten
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.
Other: Large non-supplemented rye
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.
Other: Small non-supplemented rye
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.
Other: Refined wheat bread
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.
Experimental: Rye + equal doses of inulin & gluten
Rye porridge supplemented with equal doses of the fermentable dietary fibre inulin and the plant protein gluten.
Other: Rye + low dose inulin + high dose gluten
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.
Other: Large non-supplemented rye
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.
Other: Small non-supplemented rye
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.
Other: Refined wheat bread
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.
Other: Rye + high dose inulin + low dose gluten
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.
Experimental: Rye + low dose inulin + high dose gluten
Rye porridge supplemented with a low dose of the fermentable dietary fibre inulin and a high dose of the plant protein gluten.
Other: Rye + equal doses of inulin & gluten
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.
Other: Large non-supplemented rye
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.
Other: Small non-supplemented rye
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.
Other: Refined wheat bread
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.
Other: Rye + high dose inulin + low dose gluten
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.
Experimental: Large non-supplemented rye
Large portion of rye porridge without supplements.
Other: Rye + equal doses of inulin & gluten
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.
Other: Rye + low dose inulin + high dose gluten
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.
Other: Small non-supplemented rye
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.
Other: Refined wheat bread
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.
Other: Rye + high dose inulin + low dose gluten
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.
Experimental: Small non-supplemented rye
Small portion of rye porridge without supplements.
Other: Rye + equal doses of inulin & gluten
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.
Other: Rye + low dose inulin + high dose gluten
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.
Other: Large non-supplemented rye
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.
Other: Refined wheat bread
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.
Other: Rye + high dose inulin + low dose gluten
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.
Active Comparator: Refined wheat bread
Refined wheat bread.
Other: Rye + equal doses of inulin & gluten
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.
Other: Rye + low dose inulin + high dose gluten
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.
Other: Large non-supplemented rye
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.
Other: Small non-supplemented rye
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.
Other: Rye + high dose inulin + low dose gluten
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.

What is the study measuring?

Primary Outcome Measures

Outcome Measure
Measure Description
Time Frame
Subjective appetite profiles
Time Frame: 8 h (-30, 0, 30, 60, 90, 120, 150, 180, 210, 240, 270, 300, 330, 360, 390, 420, 450, 480)
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)

Secondary Outcome Measures

Outcome Measure
Measure Description
Time Frame
Breath hydrogen and methane response
Time Frame: 8 h (-30, 30, 90, 150, 210, 270, 330, 390, 450, 480)
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
Time Frame: 8 h (-15, 15, 35, 65, 95, 125, 185, 230, 275, 305, 365, 470)
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
Time Frame: 8 h (-15, 15, 35, 65, 95, 125, 185, 230, 275, 305, 365, 470)
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
Time Frame: 8 h (-15, 15, 35, 65, 95, 125, 185, 230, 275, 305, 365, 470)
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
Time Frame: 8 h (-15, 15, 35, 65, 95, 125, 185, 230, 275, 305, 365, 470)
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
Time Frame: 8 h after breakfast (480 min)
Energy intakes will be assessed from the ad libitum dinner in order to validate subjective appetite measurements.
8 h after breakfast (480 min)

Collaborators and Investigators

This is where you will find people and organizations involved with this study.

Sponsor

Swedish University of Agricultural Sciences

Collaborators

Uppsala University

Investigators

  • Principal Investigator: Rikard K Landberg, Ass. Prof., Swedish University of Agricultural Sciences

Study record dates

These dates track the progress of study record and summary results submissions to ClinicalTrials.gov. Study records and reported results are reviewed by the National Library of Medicine (NLM) to make sure they meet specific quality control standards before being posted on the public website.

Study Major Dates

Study Start

March 1, 2013

Primary Completion (Actual)

August 1, 2013

Study Completion (Actual)

August 1, 2013

Study Registration Dates

First Submitted

September 16, 2013

First Submitted That Met QC Criteria

October 15, 2013

First Posted (Estimate)

October 18, 2013

Study Record Updates

Last Update Posted (Estimate)

October 22, 2013

Last Update Submitted That Met QC Criteria

October 21, 2013

Last Verified

October 1, 2013

More Information

Terms related to this study

Keywords

Other Study ID Numbers

  • SLU-IL-S1

This information was retrieved directly from the website clinicaltrials.gov without any changes. If you have any requests to change, remove or update your study details, please contact register@clinicaltrials.gov. As soon as a change is implemented on clinicaltrials.gov, this will be updated automatically on our website as well.

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