The Impact of Faba Bean Rich Bread on Iron Status, Postprandial Lipaemia and Satiety

Официальное название

The Impact of Faba Bean Rich Bread on Iron Status, Postprandial Lipaemia and Satiety in Adults with Low Iron Stores

Обзор

High levels of animal proteins (meat) in the diet are linked with a greater risk of developing heart disease and other long-term health conditions. Recently there has been a shift to plant-based diets including plant proteins such as pulses, defined as beans, peas, chickpeas and lentils. Pulses are a nutritious and sustainable form of plant protein which are rich in fibre and iron. Despite this, the UK population does not consume the recommended daily amount of pulses (80g/day equivalent to a large handful). In contrast, bread is commonly consumed but very little is known about how bread enriched with pulses influences the amount of iron that is digested and absorbed by the body as well as risk factors for developing heart disease and type 2 diabetes. The main purpose of this randomised controlled cross-over study is to determine how consuming bread enriched with pulses (in the form of faba bean flour at approximately 40% enrichment) compared with conventional white bread (100% wheat flour) influences the amount of iron absorbed in healthy males and females aged 18-50 years with low iron stores. Secondary aims are determining the effects on blood fats and sugar (glucose) and on feelings of fullness (also known as satiety) after eating the bread enriched in pulses and conventional white bread. Participants will be required: * To attend for seven study visits over a period of 60 days. * Consume a breakfast meal containing either the faba bean-enriched bread or conventional bread over two study periods, each consisting of one 7 hour study visit and two consecutive visits of 2 hours in duration. After 28 days, participants will return for the second study period as above, with a final study visit conducted 28 days later. * Give blood samples during 2 x 7 hour study visits * Complete visual analogue scales to rate appetite after consuming the faba bean-enriched and conventional white bread. * Record dietary intake prior to and during the study period.

Подробное описание

Since higher dietary intakes of animal protein (meat) are linked with heart disease and other long-term health problems, there has been a shift in recent years to consuming more plant-based foods. Legumes (e.g. beans) provide a sustainable and nutritious source of protein and are higher in fibre and micronutrients (such as iron) compared with staple cereals. Higher intakes of pulses lower blood sugar and fat levels, increase feelings of fullness (satiety) and reduce blood pressure. The higher iron content in mature faba beans may also help to reduce iron-deficiency anaemia, the most common diet-related deficiency. However, studies have suggested that the absorption of iron from pulses (known as bioavailability) is lower than from meat due to the presence of compounds in plants that interfere with absorption (anti-nutrients). Processing techniques such as milling of faba beans are considered to lower or even eliminate these compounds. In the Raising the Pulse (RtP) project, flour milled from homegrown faba beans will be used to produce a pulse-enriched loaf which could be adopted in the UK diet and benefit both health and the environment. However, very little is known about how bread enriched with pulses may influence firstly, iron bioavailability and secondly, blood sugar and fat levels which are common risk factors for developing heart disease and diabetes.

This randomised controlled cross-over study will aim to recruit 16 healthy, non-anaemic males and females with low iron stores. Aside from the screening visit where participants will be assessed for eligibility and consent for participation gained, this study will involve seven study visits. The first study visit (Day 1) will be approximately 7 hours (420 minutes) in duration and participants will be randomly assigned to consume either the faba bean-enriched bread or the conventional white bread along with a drink containing iron-57, a naturally occurring non-radioactive form of iron found in very low levels in the diet (stable isotope) to measure iron absorption. Blood samples will be collected to measure blood haemoglobin, sugar and fat levels as well as hormones known to impact appetite, and participants will be asked to complete visual analogue scales to rate their appetite. At the visit, an ad-libitum (unrestricted) meal will be provided 6 hours after eating the test breakfast and the amount of food eaten will be used to assess satiety. Participants will then return on days 2 and 3 to consume the same test meal and complete visual analogue scales to rate appetite for 2 hours. At day 30, participants will return for the second 7 hour (420 minute) study visit to consume the other type of bread and return on days 31 and 32 for the shorter study visits. The day 30 fasting blood sample will be used to measure the enrichment of blood haemoglobin with iron-57 to determine the amount of iron absorbed from the test bread given on day 0. On day 60, participants will return to the clinical unit to give a final fasting blood sample to measure iron bioavailability (enrichment of blood haemoglobin with iron-57) from the test bread given on day 30. Dietary intake will also be recorded.

Вмешательства

• Другое Raising the Pulse faba bean-enriched bread
  100 g of white bread produced using 40% faba bean enriched flour and 60% wheat flour will be provided in the breakfast meal with stork margarine, chocolate spread, a glass of orange juice and a glass of water containing the iron-57 stable isotope. An ad-libitum lunch consisting of pasta and a tomato sauce will be provide 6 hours after the breakfast.
• Другое Conventional White Bread
  100 g of white bread produced using 100% wheat flour will be provided in the breakfast meal with stork margarine, chocolate spread, a glass of orange juice and a glass of water containing the iron-57 stable isotope. An ad-libitum lunch consisting of pasta and a tomato sauce will be provide 6 hours after the breakfast.

Первичные конечные точки

• Change from baseline in the enrichment of whole blood haemoglobin with iron-57 stable isotope 30 days after consuming the faba bean-enriched bread and conventional bread. [Срок оценки: Day 0 (baseline), day 30 and day 60]

Вторичные конечные точки (12)

• Fasting concentrations of iron status markers [Срок оценки: Day 0 (baseline), day 30 and day 60]
• Fasting concentration of C-reactive protein (a marker of inflammation) [Срок оценки: Day 0 (baseline), day 30 and day 60]
• Fasting levels of the full blood count parameters [Срок оценки: Day 0 (baseline), day 30 and day 60]
• Fasting concentration of total cholesterol, high-density lipoprotein-cholesterol, triacylglycerol and non-esterified fatty acids. [Срок оценки: Day 0 (baseline), day 30 and day 60]
• Fasting low-density lipoprotein-cholesterol concentration [Срок оценки: Day 0 (baseline), day 30 and day 60]
• Postprandial concentrations of lipids after consuming the faba bean-enriched bread and control bread. [Срок оценки: Acute study on Days 0 and 30, blood taken prior to eating the test meal (0 minutes) and then at 15, 30, 45, 60, 90, 120, 180, 240, 300 and 360 minutes post meal ingestion.]
• Fasting glucose concentration [Срок оценки: Day 0 (baseline), day 30 and day 60]
• Fasting insulin concentration [Срок оценки: Day 0 (baseline), day 30 and day 60]
• Fasting estimate of insulin resistance [Срок оценки: Day 0 (baseline), day 30 and day 60]
• Fasting estimate of insulin sensitivity [Срок оценки: Day 0 (baseline), day 30 and day 60]
• Postprandial glucose concentrations after consuming the faba bean-enriched bread and control bread. [Срок оценки: Acute study on Days 0 and 30, blood taken prior to eating the test meal (0 minutes) and then at 15, 30, 45, 60, 90, 120, 180, 240, 300 and 360 minutes post meal ingestion]
• Postprandial insulin concentrations after consuming the faba bean-enriched bread and control bread. [Срок оценки: Acute study on Days 0 and 30, blood taken prior to eating the test meal (0 minutes) and then at 15, 30, 45, 60, 90, 120, 180, 240, 300 and 360 minutes post meal ingestion]

Критерии участия

Критерии включения

• Non-anaemic, males and pre-menopausal females (must have regular periods)
• Aged 18-50 years old
• BMI between 19 - 30 kg/m2
• Low iron stores (serum ferritin between 13-40 µg/L for females and 30-90 µg/L for males)

Критерии исключения

• Food allergies or intolerances to faba beans (favism) or gluten
• Diagnosed with anaemia (haemoglobin <115 g/L for females or <130 g/L for males) or haemochromatosis
• C-reactive protein (>3mg/L)
• Smokers
• A history of alcohol abuse (> 14 units/ week)
• CVD or medical history of MI or stroke in the past 12 months
• Diabetes (fasting glucose >7.0 mmol/L)
• Kidney, liver, pancreas or intestinal disease, gastrointestinal disorder or use of drugs likely to alter gastrointestinal function
• Pregnancy, planning a pregnancy in the next six months or breastfeeding
• Peri- and post-menopausal women or women with irregular periods
• Planning on a weight-reducing regimen (lost >3kg in last 6 months)
• Parallel participation in another intervention study
• Hypertension (blood pressure > 140/90 mmHg), cancer, taking medication for hyperlipidaemia (statins), or inflammation
• Taking vitamin or mineral supplements
• Donated blood in the last 3 months
• Any other unusual medical history or diet and lifestyle habits or practices that would preclude volunteers from participating in a dietary intervention and metabolic study (such as a pacemaker)

Критерии приведены из реестра в оригинале (на английском). Окончательную оценку соответствия проводит исследовательский центр.

Здоровые добровольцы: Да

Дизайн исследования

Распределение

Рандомизированное

Модель

Перекрёстный дизайн

Маскирование

Двойное слепое

Основная цель

Профилактика

Центры проведения

Великобритания · 1 центр

• Hugh Sinclair Unit of Human Nutrition, Department of Food and Nutritional Sciences, Univer — Reading

Публикации

• Lovegrove JA, O'Sullivan DM, Tosi P, Millan E, Todman LC, Bishop J, Chatzifragkou A, Clegg ME, Hammond J, Jackson KG, Jones PJ, Lignou S, Macready AL, McMeel Y, Parker J, Rodriguez-Garcia J, Sharp P, Shaw LJ, Smith LG, Tebbit M. 'Raising the Pulse': The environmental, nutritional and health benefits of pulse-enhanced foods. Nutr Bull. 2023 Mar;48(1):134-143. doi: 10.1111/nbu.12601. Epub 2023 Jan 1 PMID 36649740

Идентификаторы

NCT: NCT06466746 · UREC 24/02

Первоисточники (государственные реестры)

• ClinicalTrials.gov (NIH, США)

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