Properties of Dietary Fibre and Energy Intake

NCT01257295 | Completed

• 1 other identifier: METC-10/22
• Study Type: interventional
• Target: 29
• Locations: 1 country
• Sites: 1

Brief Summary

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.

Conditions

Healthy Male Subjects

Keywords

dietary fiber; energy intake; appetite; satiety hormones; glucose; gastric emptying

Outcome Measures

Primary Outcomes (1)

• energy intake

  3 hours after ingesting the test breakfast ad libitum energy intake is measured.

  3 hours

Secondary Outcomes (4)

• appetite sensations

  3 hours

• satiety hormones

  3 hours

• gastric emptying rate

  3 hours

• method of supplementation

  3 hours

Study Arms (6)

control

PLACEBO COMPARATOR

No additions of fiber to a breakfast meal

Dietary Supplement: control: no fiber addition

low viscous, low gelling

ACTIVE COMPARATOR

low viscous, low gelling fibre added to breakfast meal

Dietary Supplement: breakfast with low viscous, low gelling pectin

high viscous, low gelling

ACTIVE COMPARATOR

high viscous, low gelling fibre added to breakfast meal

Dietary Supplement: high viscous, low gelling pectin

low viscous, high gelling

ACTIVE COMPARATOR

low viscous, high gelling fibre added to breakfast meal

Dietary Supplement: low viscous, high gelling pectin

high viscous, high gelling

ACTIVE COMPARATOR

high viscous, high gelling fibre added to breakfast meal

Dietary Supplement: high viscous, high gelling pectin

fibre supplement

ACTIVE COMPARATOR

high viscous, high gelling fibre is added, not to the breakfast meal, but as supplement

Dietary Supplement: pectin supplement

Interventions

control: no fiber addition DIETARY_SUPPLEMENT

liquid breakfast without addition of fiber

control

breakfast with low viscous, low gelling pectin DIETARY_SUPPLEMENT

10g of low viscous, low gelling pectin dissolved in a liquid breakfast

low viscous, low gelling

high viscous, low gelling pectin DIETARY_SUPPLEMENT

10g of high viscous, low gelling pectin dissolved in a liquid breakfast

high viscous, low gelling

low viscous, high gelling pectin DIETARY_SUPPLEMENT

10g of low viscous, high gelling pectin dissolved in a liquid breakfast

low viscous, high gelling

high viscous, high gelling pectin DIETARY_SUPPLEMENT

10g of high viscous, high gelling pectin dissolved in a liquid breakfast

high viscous, high gelling

pectin supplement DIETARY_SUPPLEMENT

10g of high viscous, high gelling pectin provided as a dietary supplement, a liquid breakfast is served seperately

fibre supplement

Eligibility Criteria

• Age: 18 Years - 30 Years
• Sex: male
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

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

You may not qualify if:

• 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

Sponsors & Collaborators

• Wageningen University: lead

Study Sites (1)

Wageningen University

Wageningen, 6702, Netherlands

Location

MeSH Terms

Interventions

Breakfast

Intervention Hierarchy (Ancestors)

Meals; Food; Diet, Food, and Nutrition; Physiological Phenomena; Food and Beverages

Study Officials

• Edith Feskens, PHd

  Wageningen University

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: SINGLE
• Who Masked: PARTICIPANT
• Purpose: BASIC SCIENCE
• Intervention Model: CROSSOVER
• Sponsor Type: OTHER
• Responsible Party: SPONSOR

Study Record Dates

• First Submitted: December 8, 2010
• First Posted: December 9, 2010
• Study Start: December 1, 2010
• Primary Completion: May 1, 2011
• Study Completion: May 1, 2011
• Last Updated: December 26, 2011

Record last verified: 2011-12

Locations

NL (1)