NCT01660503

Dose Effects of SCF on Calcium Metabolism and GI Microflora in Adolescents

Dose Response Effects of Soluble Corn Fiber (SCF) on Calcium Metabolism and Gastrointestinal Microflora in Adolescents

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 30 (actual)
• Sponsor: Purdue University · Academic / Other
• Sex: Female
• Age: 9 Years – 13 Years
• Healthy volunteers: Accepted

Summary

Soluble corn fiber (SCF) has been shown to enhance calcium utilization and bone properties in rats and in adolescent boys and girls.

Detailed description

The growing knowledge of non-digestible oligosaccharide (NDO)-related health benefits has led to the identification of other fermentable carbohydrates which may improve bone balance and bone health parameters. One such carbohydrate is the corn derivative, soluble corn fiber (SCF). Already known for its association with improved intestinal health and influence on colonic microflora content, we have been studying the effects of SCF on calcium absorption and bone health. First we found that soluble corn fiber (SCF) greatly enhanced calcium utilization and bone properties in a growing rat model. Results from this study demonstrated that SCF was capable of increasing bone mineral content, density and bone strength parameters in 4-week old, male rats. Our study in adolescent boys and girls showed a 12% increase in calcium absorption after consuming 12 g SCF for 21 days compared to a control period in a crossover design using a controlled feeding metabolic balance approach. Given these profound changes on calcium absorption and in bone, a logical next step is to study a dose-response effect of SCF on calcium absorption, bone turnover, and gut microflora in free-living adolescents.

Conditions

• Osteoporosis

Interventions

Type	Name	Description
DIETARY_SUPPLEMENT	0 grams SCF	Given in snack foods (muffins and flavored beverage)
DIETARY_SUPPLEMENT	10 grams SCF	Given in snack foods (muffins and flavored beverage)
DIETARY_SUPPLEMENT	20 grams SCF	Given in snack foods (muffins and flavored beverage)

Timeline

• Start date: 2012-06-01
• Primary completion: 2014-04-30
• Completion: 2014-04-30
• First posted: 2012-08-08
• Last updated: 2018-05-04

Locations

1 site across 1 country: United States