Gut Health Enhancement by Eating Favourable Food

Summary

Within the GEEF om je buik study the effects of an 8-week intervention with either a diet rich in fiber or fermented food on the gut microbiota will be investigated.

Conditions

• Microbial Colonization

Interventions

DIETARY_SUPPLEMENT

WholeFiber

WholeFiberTM is a product with high levels of prebiotic dietary fibers (\~85%) mainly consisting of inulin, and some pectin, hemi-cellulose and cellulose that is derived from the root vegetable, chicory roots. Fiber guidelines: Subjects receive a booklet with recipes high in fiber. Subjects are recommended to use 2 recipes + 2 snacks per day. Estimated average intake via the recipes in the recipe booklet is 24 grams/day. General guidelines on nutrition and microbiome: Subjects receive a link to a website with general recommendations to positively alter the gut microbiome (website Voedingscentrum and Dutch Digestive Foundation).

DIETARY_SUPPLEMENT

Kombucha

The kombucha is produced by a minimum three-month long fermentation process. It is a live fermented herbal drink essence, without refined sugar, and an unpasteurized, organic product. Fermented food guidelines: Study participants in the fermented foods arm are asked to use 3 additional servings of fermented food per day, using the fermented food list / recipe booklet. General guidelines on nutrition and microbiome: Subjects receive a link to a website with general recommendations to positively alter the gut microbiome (website Voedingscentrum and Dutch Digestive Foundation).

DIETARY_SUPPLEMENT

Maltodextrin DE19/21

Maltodextrin DE19/21 is a digestible carbohydrate, that is completely digested and does not reach the colon, which makes it a suitable placebo dietary compound and the reason why it is frequently used in comparable studies. General guidelines on nutrition and microbiome: Subjects receive a link to a website with general recommendations to positively alter the gut microbiome (website Voedingscentrum and Dutch Digestive Foundation).

Sponsors & Collaborators

• Wageningen University and Research

  collaborator OTHER

• Maag Lever Darm Stichting

  collaborator OTHER

• Cidrani

  collaborator UNKNOWN

• WholeFiber

  collaborator UNKNOWN

• Keep Food Simple

  collaborator UNKNOWN

• VU University of Amsterdam

  lead OTHER

Principal Investigators

• Nicole de Wit, PhD · Wageningen Food and Biobased Research

• Remco Kort, PhD · VU University of Amsterdam

Study Design

Allocation

RANDOMIZED

Purpose

PREVENTION

Masking

NONE

Model

PARALLEL

Eligibility

Min Age

18 Years

Max Age

70 Years

Sex

ALL

Healthy Volunteers

Yes

Timeline & Regulatory

Start

2023-05-22

Primary Completion

2023-11-26

Completion

2024-03-06

Countries

• Netherlands

Study Locations