Effects of Sourdough Fermented Rye Crisp Bread on Appetite and Postprandial Metabolic Responses

Effects of Sourdough Fermented Rye Crisp Bread on Appetite and Postprandial Metabolic Responses: A Randomized Cross-over Trial

The overall objective is to evaluate the impact of sourdough fermented crisp bread on effects on appetite and postprandial glucose and insulin responses. Beneficial effects on appetite and postprandial insulin responses have been observed, particularly for unfermented rye crisp breads in a previous study. In the present study, the investigators evaluated how the intake of sourdough fermented rye crisp breads vs. unfermented rye crisp bread as well as a control refined wheat crisp bread product may affect self-rated appetite and postprandial insulin and glucose responses in healthy men and women in a meal-study. The investigators characterized intervention products with regards to microstructural and chemical features in order to elucidate underlying mechanisms for potential effects observed on appetite and postprandial metabolic responses.

Study Overview

• Status: Completed
• Conditions: Appetite
• Intervention / Treatment: Other: refined wheat crisp bread; Other: sourdough fermented rye crisp bread; Other: unfermented rye crisp bread

Detailed Description

Two commercial whole grain rye crisp breads processed differently (unfermented and sourdough fermented) and a refined wheat control product were tested in the study. The rye crisp bread products contained similar ingredients. All products provide similar amounts of available carbohydrates (about 30g). The total amount of test product is about 50-60g.

The specific primary aim of the study: To conduct a short-term breakfast intervention study in humans (n = 24) to compare the effect of 2 high-fiber rye crisp bread products processed in different ways (sourdough fermented or unfermented) and a refined wheat control crisp bread as part of a normal breakfast on self-rated appetite, postprandial glucose and insulin concentrations. Difference in post-prandial insulin response between products is the primary endpoint.

Secondary aim (conducted if significant effects in the primary endpoint have been demonstrated): To assess changes in hormones and their relation to self-perceived satiety, hunger and desire to eat and to differences in chemical and microstructural composition of the tested foods.

• Study Type: Interventional
• Enrollment (Actual): 24
• Phase: Not Applicable

Participation Criteria

Eligibility Criteria

• Ages Eligible for Study: 18 years to 70 years (Adult, Older Adult)
• Accepts Healthy Volunteers: Yes
• Genders Eligible for Study: All

Description

Inclusion Criteria:

• BMI 18.5-30 kg/m2
• fasting plasma glucose <6.0 mmol/L,
• fasting serum insulin <11 mE/L
• serum TSH <2.5 mIE/L
• plasma LDL <5.3 mmol/L
• fasting plasma triglycerides (p-TG) <1.8 mmol/L
• habitual consumption of breakfast, lunch and dinner

Exclusion Criteria:

• smokers
• use of medications likely to affect appetite
• medical conditions involving the gastrointestinal tract
• gluten intolerance or food allergies
• physical problems with eating
• dieting or self-reported fluctuations in body weight of more than 10% three months prior to screening recent participation in a dietary study
• pregnancy
• lactation

Study Plan

How is the study designed?

Design Details

• Allocation: Randomized
• Interventional Model: Crossover Assignment
• Masking: None (Open Label)

Number of Arms

3

Arms and Interventions

Participant Group / Arm	Intervention / Treatment
Experimental: refined wheat crisp bread; refined wheat crisp bread was served as part of a complete standardized breakfast	Other: refined wheat crisp bread; Refined wheat crisp bread (52 g) was served as part of a regular breakfast together with margarine (15 g), cheese (20 mg), coffee/tea (150 mL), and juice (150 mL). The amount of crisp bread was adjusted so that all arms provided a similar amount of available carbohydrate (35 g).
Experimental: sourdough fermented rye crisp bread; Sourdough fermented rye crisp bread was served as part of a complete standardized breakfast	Other: sourdough fermented rye crisp bread; Sourdough fermented rye crisp bread (59.4 g) was served as part of a regular breakfast together with margarine (15 g), cheese (20 mg), coffee/tea (150 mL), and juice (150 mL). The amount of crisp bread was adjusted so that all arms provided a similar amount of available carbohydrate (35 g).
Experimental: unfermented rye crisp bread; Unfermented rye crisp bread was served as part of a complete standardized breakfast	Other: unfermented rye crisp bread; Unfermented rye crisp bread (59.8 g) was served as part of a regular breakfast together with margarine (15 g), cheese (20 mg), coffee/tea (150 mL), and juice (150 mL). The amount of crisp bread was adjusted so that all arms provided a similar amount of available carbohydrate (35 g).

What is the study measuring?

Primary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Subjective appetite assessed using an electronic visual analogue scale	Participants recorded their subjective sensation of fullness and hunger using an electronic visual analogue scale	360 min after breakfast

Secondary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Glucose	Plasma levels	230 minutes after breakfast
insulin	Plasma levels	230 minutes after breakfast
GLP-1	Plasma levels	230 minutes after breakfast

Collaborators and Investigators

• Sponsor: Swedish University of Agricultural Sciences
• Collaborators: Uppsala University

Study record dates

Study Major Dates

• Study Start: January 1, 2015
• Primary Completion (Actual): March 1, 2016
• Study Completion (Actual): March 1, 2016

Study Registration Dates

• First Submitted: May 29, 2016
• First Submitted That Met QC Criteria: June 3, 2016
• First Posted (Estimate): June 8, 2016

Study Record Updates

• Last Update Posted (Estimate): June 9, 2016
• Last Update Submitted That Met QC Criteria: June 8, 2016
• Last Verified: June 1, 2016

More Information

Terms related to this study

• Other Study ID Numbers: Barilla2

Plan for Individual participant data (IPD)

• Plan to Share Individual Participant Data (IPD)?: UNDECIDED