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Effect of Sourdough Breads Consumption on Postprandial Responses, Satiety and Food Intake at Subsequent Meal — SUPPRESS  

Appetite Regulation Clinical Trial

Official title:
Effect of Sourdough Breads Consumption on Postprandial Responses, Satiety and Food Intake at Subsequent Meal

Clinical Trial Summary

During this project the effect of different types of sourdough breads consumption on satiety, energy intake at subsequent meal and postprandial metabolic responses, will be investigated.

Clinical Trial Description

A 3-phase randomised cross-over trial will be applied consisting of 3 intervention periods of 2 weeks, with a test day performed at the last day of each intervention period. During each intervention period, participants will consume a fixed amount of test bread, replacing their regular bread, and they will keep food and stool diaries preceding each Test-day. Faecal samples will be collected before each Test-day. On the Test-day, participants will perform a gastric emptying breath test. Furthermore, blood samples and appetite ratings will be collected at regular time points after consumption of the test bread for measurement of glucose, insulin, gut peptides, short-chain fatty acids (SCFA) and blood lipids. Food intake will be assessed by offering the subjects a standard lunch to be consumed ad-libitum. ;

Study Design

Related Conditions & MeSH terms

Clinical Trial Details
NCT number NCT04788069
Study type Interventional
Source KU Leuven
Contact Georgia Chatonidi, MSc
Phone +32 16 19 43 24
Email georgia.chatonidi@kuleuven.be
Status Recruiting
Phase N/A
Start date June 1, 2021
Completion date May 2024
View Details
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