Fiber-enriched Croissant Consumption and Effects on Metabolic Status, Appetite and Gut Microbiota
Condition: Healthy; Overweight and Obesity
MeSH terms: Overweight
Study type: Interventional

Summary: 
      The aim of this study is to evaluate the effect of a daily consumption for 2 weeks of a
      sourdough croissant enriched with dietary fibers vs a control sourdough croissant with no
      fiber added on daily energy intakes, fasting metabolic parameters, inflammatory status, blood
      pressure, anthropometric measures, body composition, appetite sensations, gastrointestinal
      functionality and gut microbiota composition.
    

Detailed description: 
      Associations between human health, diet and gut microbiota composition and functionality have
      been widely highlighted by the scientific literature in this field. Evidence shows that
      population adopting a Western dietary model, with a reduced intake of dietary fiber, undergo
      an adaptation of the gut microbiota characterized by the loss of some bacterial species and a
      general reduction in microbial biodiversity. The national guidelines for a healthy diet
      suggest to include daily fruit, vegetables, whole grains and legumes (the main sources of
      fiber in the diet) in the habitual diet to reduce the risk of diseases and to improve health.
      However, the compliance with these nutritional recommendations is generally low among
      individuals. Therefore, the commercial availability of dietary fiber-enriched products could
      be advantageous.

      Breakfast is an important meal that should provide at least 20% of the daily calories with an
      adequate supply of all nutrients. Having fiber-enriched foods for breakfast could bring
      numerous nutritional benefits and if they are made with sourdough may be even better. Indeed,
      sourdough leavened baked products provide compounds with potential prebiotic activity, reduce
      the glucose and insulin response, increase satiety and reduce gastro-intestinal disorders
      upon consumption.

      The hypothesis is that the combination of sourdough and dietary fiber in baked products could
      further ameliorate glucose metabolism in consumers compared to sourdough products.

      The aim of this study is to evaluate the effects of a daily consumption at breakfast for 2
      weeks of a sourdough croissant enriched with dietary fibers from 10 different sources vs a
      sourdough croissant with no fiber added (control) on daily energy intakes, metabolic and
      inflammatory status, appetite feelings, body weight, body mass index (BMI), waist and hip
      circumferences, body composition, blood pressure, gut microbiota composition and
      gastrointestinal functionality in healthy subjects.
    

Intervention name(s): Fiber Croissant (FIBCRO) Group; Control Croissant (CONCRO) Group
Intervention type(s): Other; Other
Intervention description(s): Subjects will consume for 2 weeks at breakfast a fiber-enriched sourdough croissant. All subjects will be requested not to change other dietary habits and their physical activity during the 2 week intervention period.; Subjects will consume for 2 weeks at breakfast a sourdough croissant. All subjects will be requested not to change other dietary habits and their physical activity during the 2 week intervention period.
Other intervention name(s): Fiber-enriched Croissant; Control Croissant
Allocation: Randomized
Intervention model: Parallel Assignment
Masking: Single (Participant)
Primary purpose: Treatment