Plasma SCFAs After Fermentable Cereal Fibres - A Postprandial Study
Condition: Overweight and Obesity
MeSH terms: Overweight
Study type: Interventional

Summary: 
      Circulating SCFAs reflect the net effect of what is produced in the large intestine from
      dietary fibre fermentation, bioavailability after considerable absorption by the enterocytes
      and in the liver and the elimination. It is yet unclear to what extent SCFA levels in
      systemic circulation is of importance for metabolic disease risk and diabetes aetiology.
      Recent high-impact studies strongly suggest beneficial metabolic effects of butyrate and
      adverse effects from propionate However, no study has yet investigated to what extent
      butyrate or propionate producing diets may influence metabolic risk factors for T2D across
      individuals with different butyrate or propionate producing capacity. The overall aim is to
      investigate individual's ability to generate high concentrations of butyrate and propionate
      in plasma after acute intake of different fibre rich foods in an extended postprandial
      setting. The aim is further to optimize time points for data collection to allow robust
      assessment of plasma-time concentration profiles of butyrate and propionate to establish a
      screening approach to identify individuals with high/low butyrate/propionate plasma
      concentrations. This will be used in later precision nutrition studies where diet will be
      tailored to high/low SCFA-metabotypes.
    


Intervention name(s): Breakfast Control Meal; Breakfast Test Meal; Breakfast Test Meal
Intervention type(s): Other; Other; Other
Intervention description(s): The participants consumed extruded puff with added vitacel (cellulose) as part of the breakfast meal (400 kcal, 12 g fiber) followed by consumption of standardised meal at lunch and dinner . The lunch and dinner did noft contain any intervention products. Blood samples were collected at 14 timepoints drawn (first sample 15 minutes before breakfast, last sample 24 hours after breakfast), during 6 hours after the test breakfast meal and during other 2 hours after standardised lunch.; The participants consumed bread with added arabynoxylans (AX) as part of the breakfast meal (400 kcal, 12 g fiber) followed by consumption of standardised meal at lunch and dinner . The lunch and dinner did noft contain any intervention products. Blood samples were collected at 14 timepoints drawn (first sample 15 minutes before breakfast, last sample 24 hours after breakfast), during 6 hours after the test breakfast meal and during other 2 hours after standardised lunch.; The participants consumed extruded puff with added wheat bran as part of the breakfast meal (400 kcal, 12 g fiber) followed by consumption of standardised meal at lunch and dinner . The lunch and dinner did noft contain any intervention products. Blood samples were collected at 14 timepoints drawn (first sample 15 minutes before breakfast, last sample 24 hours after breakfast), during 6 hours after the test breakfast meal and during other 2 hours after standardised lunch.
Other intervention name(s): Breakfast Meal with vitacel puff; Breakfast Meal with AX bread; Breakfast Meal with extruded puff with added wheat bran
Allocation: Randomized
Intervention model: Crossover Assignment
Masking: None (Open Label)
Primary purpose: Treatment
Keywords: dietary fiber; short chain fatty acids; butyrate; propionate; gut microbiota; glucose metabolism