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

Study Overview
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Brief Summary
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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.

Detailed Description
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Two commercial whole grain rye crisp breads processed differently (unfermented and sourdough fermented) and a refined wheat control product were tested in the study. The rye crisp bread products contained similar ingredients. All products provide similar amounts of available carbohydrates (about 30g). The total amount of test product is about 50-60g. The specific primary aim of the study: To conduct a short-term breakfast intervention study in humans (n = 24) to compare the effect of 2 high-fiber rye crisp bread products processed in different ways (sourdough fermented or unfermented) and a refined wheat control crisp bread as part of a normal breakfast on self-rated appetite, postprandial glucose and insulin concentrations. Difference in post-prandial insulin response between products is the primary endpoint. Secondary aim (conducted if significant effects in the primary endpoint have been demonstrated): To assess changes in hormones and their relation to self-perceived satiety, hunger and desire to eat and to differences in chemical and microstructural composition of the tested foods.

Official Title
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Effects of Sourdough Fermented Rye Crisp Bread on Appetite and Postprandial Metabolic Responses: A Randomized Cross-over Trial

Conditions
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Appetite

Intervention / Treatment
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* Other: refined wheat crisp bread
* Other: sourdough fermented rye crisp bread
* Other: unfermented rye crisp bread


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: 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 Exclusion Criteria: 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

Ages Eligible for Study
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Minimum Age: 18 Years
Maximum Age: 70 Years

Sexes Eligible for Study
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All

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Design Details

Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: None (Open Label)


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: refined wheat crisp bread<br>refined wheat crisp bread was served as part of a complete standardized breakfast | Other: refined wheat crisp bread<br>* 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).<br>|
| Experimental: sourdough fermented rye crisp bread<br>Sourdough fermented rye crisp bread was served as part of a complete standardized breakfast | Other: sourdough fermented rye crisp bread<br>* 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).<br>|
| Experimental: unfermented rye crisp bread<br>Unfermented rye crisp bread was served as part of a complete standardized breakfast | Other: unfermented rye crisp bread<br>* 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).<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| 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 Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Glucose | Plasma levels | 230 minutes after breakfast | 
| insulin | Plasma levels | 230 minutes after breakfast | 
| GLP-1 | Plasma levels | 230 minutes after breakfast |