Effects of Mode of Administration of Soluble Fibre Blend on Glycemia, Appetite & Sensory Parameters

Summary

Soluble, viscous fibre has been established as an effective dietary component for lowering postprandial glycemia and promoting satiety. The effectiveness of viscous fibre has been related to its ability to increase the viscosity of the intra-luminal contents of the small intestine. Hence, the proposed mechanism with which soluble fibre affects the glycemic response, dependent on the viscosity development in the gut, would require that soluble fibre be extractable from the food matrix. This, in part, may be dependent on the food matrix that the soluble fibre is incorporated in. While properties of soluble fibre and their physiological effects have been studied extensively, limited data exists on the most effective mode of administration of fibre to optimize benefits. Furthermore, there are no studies to date that have evaluated how different modes of highly viscous soluble fibre would affect the subsequent meal. Hence, we propose a research study to determine whether the form of administration, taking into consideration the carbohydrate availability of a viscous fibre blend supplement, has a significant impact on postprandial and second meal glycemic response and subjective satiety in healthy individuals.

Conditions

• Healthy

Interventions

DIETARY_SUPPLEMENT

Soluble viscous fibre blend powder in hydrophobic matrix

5g soluble viscous fibre blend pre-mixed into margarine (hydrophobic matrix) + white bread + jello

DIETARY_SUPPLEMENT

Soluble viscous fibre blend in pre hydrated form

0g soluble viscous fibre blend margarine + white bread +5g Konjac fibre prehydrated in jello

DIETARY_SUPPLEMENT

No soluble viscous fibre blend

0g soluble viscous fibre blend margarine + white bread + jello

DIETARY_SUPPLEMENT

Soluble viscous fibre blend premixed with ½ carbohydrate gel

Margarine + white bread (1/2 carbohydrate) +5g soluble viscous fibre blend hydrated in jello with glucose

DIETARY_SUPPLEMENT

No soluble viscous fibre blend, ½ carbohydrate jello

Margarine + white bread (1/2 carbohydrate) +5g soluble viscous fibre blend hydrated in jello with glucose

Sponsors & Collaborators

• Unity Health Toronto

  lead OTHER

Principal Investigators

• Vladimir Vuksan · Unity Health Toronto

Study Design

Allocation

RANDOMIZED

Purpose

TREATMENT

Masking

SINGLE

Model

CROSSOVER

Eligibility

Min Age

18 Years

Max Age

65 Years

Sex

ALL

Healthy Volunteers

Yes

Timeline & Regulatory

Start

2012-07-31

Primary Completion

2012-12-31

Completion

2014-10-31

Countries

• Canada

Study Locations