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

NCT02793297 | Completed

• 1 other identifier: Barilla2
• Study Type: interventional
• Target: 24
• Locations: 0 countries
• Sites: N/A

Brief Summary

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.

Conditions

Appetite

Outcome Measures

Primary Outcomes (1)

• 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 Outcomes (3)

• Glucose

  230 minutes after breakfast

• insulin

  230 minutes after breakfast

• GLP-1

  230 minutes after breakfast

Study Arms (3)

refined wheat crisp bread

EXPERIMENTAL

refined wheat crisp bread was served as part of a complete standardized breakfast

Other: refined wheat crisp bread

sourdough fermented rye crisp bread

EXPERIMENTAL

Sourdough fermented rye crisp bread was served as part of a complete standardized breakfast

Other: sourdough fermented rye crisp bread

unfermented rye crisp bread

EXPERIMENTAL

Unfermented rye crisp bread was served as part of a complete standardized breakfast

Other: unfermented rye crisp bread

Interventions

refined wheat crisp bread OTHER

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).

refined wheat crisp bread

sourdough fermented rye crisp bread OTHER

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).

sourdough fermented rye crisp bread

unfermented rye crisp bread OTHER

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).

unfermented rye crisp bread

Eligibility Criteria

• Age: 18 Years - 70 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64), Older Adult (65+)

You may qualify if:

• 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

You may not qualify if:

• 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

Sponsors & Collaborators

• Swedish University of Agricultural Sciences: lead
• Uppsala University: collaborator

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: NONE
• Intervention Model: CROSSOVER
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Associate Professor

Study Record Dates

• First Submitted: May 29, 2016
• First Posted: June 8, 2016
• Study Start: January 1, 2015
• Primary Completion: March 1, 2016
• Study Completion: March 1, 2016
• Last Updated: June 9, 2016

Record last verified: 2016-06