NCT03423381

Dietary Fibre and Metabolic Benefits

Validation of a New Antidiabetic Food Concept Based on Modulation of the Gut Microbiota

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 18 (actual)
• Sponsor: Lund University · Academic / Other
• Sex: All
• Age: 20 Years – 70 Years
• Healthy volunteers: Accepted

Summary

The aim of the project is to study the connection between bacterial fermentation in the colon of prebiotic substrates and effects on systemic metabolism and appetite i healthy humans

Detailed description

The purpose with this project is to study the association between bacterial fermentation in the colon of specific mixtures of cereal dietary fiber and effects on systemic metabolism and appetite regulation. For this purpose, short term studies are performed in healthy adult subjects. Different cereals, cereal blends and from cereal extracted dietary fiber will be studied, as well as effects of different processing of the cereals. Cardiometabolic test markers and colonic fermentation metabolites will be followed up to 14 h after intake of the test substrates, and gut microbiota composition will be determined prior to and after the interventions.

Conditions

• Glucose Tolerance

Interventions

Type	Name	Description
OTHER	Cereal product 1	Cereal products based on rye, barley, wheat, oat, and corn
OTHER	Cereal product 2	Cereal products based on rye, barley, wheat, oat, and corn
OTHER	Cereal product 3	Cereal products based on rye, barley, wheat, oat, and corn
OTHER	Cereal product 4	Cereal products based on rye, barley, wheat, oat, and corn
OTHER	Cereal product 5	Cereal products based on rye, barley, wheat, oat, and corn
OTHER	Control product	A cereal based product with low concentrations of df

Timeline

• Start date: 2018-05-30
• Primary completion: 2019-02-28
• Completion: 2019-02-28
• First posted: 2018-02-06
• Last updated: 2019-03-25

Locations

1 site across 1 country: Sweden