NCT06015867

Effect of Sourdough Bread Consumption on Postprandial Responses, Appetite Regulation and Energy Intake

Effect of Sourdough Bread Consumption on Postprandial Responses, Appetite Regulation and Energy Intake at the Subsequent Meal (SPAR Study)

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 47 (actual)
• Sponsor: KU Leuven · Academic / Other
• Sex: All
• Age: 18 Years – 50 Years
• Healthy volunteers: Accepted

Summary

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

Detailed description

The primary aim of this study will be to evaluate the impact of an alternative starter culture that produces high levels of lactic acid on appetite regulation (subjective satiety and energy intake at the subsequent meal). The second aim will be to identify mechanistic parameters that may explain the observed effects, including glycaemic and insulin response, and gastric emptying rate. In addition, habitual physical activity levels, and mood and stress levels of the subjects will be evaluated as potential covariates of appetite regulation. It is hypothesized that: Sourdough breads fermented with the alternative starter culture that produce high concentrations of lactic acid will reduce glucose response via lower starch digestibility and/or slower gastric emptying rate. The reduced glycaemic response will lead to higher satiety and lower energy intake at the subsequent meal (more than 10%).

Conditions

• Appetite
• Satiety
• Energy Intake
• Glucose Response
• Insulin Response
• Gastric Emptying

Interventions

Type	Name	Description
DIETARY_SUPPLEMENT	Dietary Intervention with Wholemeal Bread with Yeast	Single administration of 150g wholemeal long-time processed bread with baker's yeast, with no lactic acid (control).
DIETARY_SUPPLEMENT	Dietary Intervention with Wholemeal Sourdough Bread	Single administration of 150g wholemeal long-time processed sourdough bread (with alternative lactic acid bacteria and yeast) high in lactic acid concentration.

Timeline

• Start date: 2024-01-01
• Primary completion: 2024-04-28
• Completion: 2024-04-28
• First posted: 2023-08-29
• Last updated: 2024-05-14

Locations

2 sites across 1 country: Belgium