The Effect of Dietary Fibre and Plant Protein on Appetite and Metabolic Function
Condition: Appetite Regulation
Study type: Interventional

Summary: 
      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.
    

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.
    

Intervention name(s): Rye + high dose inulin + low dose gluten; Rye + equal doses of inulin & gluten; Rye + low dose inulin + high dose gluten; Large non-supplemented rye; Small non-supplemented rye; Refined wheat bread
Intervention type(s): Other; Other; Other; Other; Other; Other
Intervention description(s): 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.; 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.; 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.; 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.; 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.; 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.
Allocation: Randomized
Intervention model: Crossover Assignment
Masking: Single (Participant)
Primary purpose: Basic Science
Keywords: Rye; Fermentable dietary fibre; Inulin; Plant protein; Gluten; Porridge; Bread; Appetite; Satiety; Hunger; Desire to eat; Metabolism; Glucose; Insulin; Gut hormones; Metabolomics; Gastric emptying rate; Breath hydrogen and methane excretion