Next Article in Journal
Nutritional Composition, Biologically Active Substances and Antioxidant Activity of Selected Edible Wild Plants from Montenegro
Previous Article in Journal
Consumption of Ultra-Processed Food Is Independently Associated with Premature Mortality in Cancer Survivors: A Prospective Analysis from the Moli-sani Study in Italy
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Proceedings
Volume 91
Issue 1
10.3390/proceedings2023091195
proceedings-logo
Submit to this Journal
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles thumb_up
...
Endorse textsms
...
Comment
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Abstract

A Randomised Controlled Trial to Determine the Effect of Unique Grain Fibre-Fortified Bread on Gastrointestinal Symptoms, General Wellbeing and Mental Health of Healthy Adults †

by
Hwei Min Ng
1,2,*,
Jasjot Maggo
1,2,
Catherine Louisa Wall
1,2,
Simone Birgit Bayer
1,2,
Nicole Clemence Roy
2,3,4 and
Richard Blair Gearry
1,2
1
Department of Medicine, University of Otago, Christchurch 8011, New Zealand
2
High-Value Nutrition National Science Challenge, Auckland 1023, New Zealand
3
Riddet Institute, Palmerston North 4410, New Zealand
4
Department of Human Nutrition, University of Otago, Dunedin 9016, New Zealand
*
Author to whom correspondence should be addressed.
†
Presented at the 14th European Nutrition Conference FENS 2023, Belgrade, Serbia, 14–17 November 2023.
Proceedings 2023, 91(1), 195; https://doi.org/10.3390/proceedings2023091195
Published: 2 February 2024
(This article belongs to the Proceedings of The 14th European Nutrition Conference FENS 2023)
Versions Notes

Abstract

:
Background: High dietary fibre (DF) intake may have beneficial effects on gastrointestinal and brain interactions. Bread is an ideal vehicle to incorporate grain fibre to increase DF content. To date, no studies have explored the association between a habitual intake of bread fortified with unique grain fibre and gastrointestinal symptoms, general wellbeing, and mental health. Objective: To determine whether a four-week intake of bread fortified with unique grain fibre (thrice the amount of DF than control bread) improves subjective gastrointestinal symptoms, general wellbeing, and mental health compared to baseline and white toast (control bread) in healthy adults with low DF intake. Methods: A four-week, two-armed, placebo-controlled, double-blinded, randomised crossover study separated by a two-week washout period was conducted. Fifty-six participants with low DF intake (<18 g/day for females, <22 g/day for males) consumed three (females)/four (males) slices of fortified bread daily for four weeks then control bread and vice versa. Before and after each intervention phase, the participants completed seven self-reported questionnaires: the Gastrointestinal Symptom Rating Scale, Patient-Reported Outcome Measurement Information System-Anxiety and Depression Short Forms 8a, World Health Organisation Well-Being Index, Warwick-Edinburgh Mental Wellbeing Scales, Multidimensional Fatigue Inventory Short Form, and the Subjective Vitality Scale. Results: Fifty-five participants completed all of the questionnaires before and after each intervention. The preliminary and blinded results showed no significant changes (all p > 0.05) in gastrointestinal symptoms, general wellbeing, and mental health following intervention and between interventions. Discussion: With thrice the amount of DF, the unique grain fibre-fortified bread did not cause gastrointestinal symptoms nor did it worsen general wellbeing and mental health in healthy adults with low DF intake. Encouraging the consumption of unique grain fibre-fortified bread could still be an acceptable and effective method to improve DF intake in a healthy adult population with low DF intake. Trial Registration: ACTRN12622000884707.

Author Contributions

Conceptualization, R.B.G. and N.C.R.; methodology, R.B.G. and N.C.R.; validation, R.B.G., N.C.R., C.L.W. and S.B.B.; formal analysis, H.M.N., J.M; investigation, H.M.N., J.M., C.L.W., S.B.B., R.B.G. and N.C.R.; data curation, H.M.N., J.M.; writing—original draft preparation, H.M.N.; writing—review and editing, H.M.N., J.M., C.L.W., S.B.B., R.B.G. and N.C.R.; supervision, C.L.W., S.B.B., R.B.G. and N.C.R.; project administration, S.B.B.; funding acquisition, N.C.R. All authors have read and agreed to the published version of the manuscript.

Funding

The study was mainly funded by the High-Value Nutrition National Science Challenge, which was funded by the New Zealand Ministry of Business, Innovation and Employment (MBIE), contract number (UOAX1902). Goodman Fielder provided approximately 10 percent of cash co-funding and in-kind contributions.

Institutional Review Board Statement

The study was carried out in accordance with the International Conference of Harmonization Guidelines, national and local requirements, and the Declaration of Helsinki. Ethical approval was sought from the University of Otago Human Ethics Committee for Health (H22/061) and approval was also sought from the University of Otago Christchurch Māori Research Advisor. Prior to commencement, the study was registered at ANZCTR, registration number ACTRN12622000884707.

Informed Consent Statement

Informed consent was obtained from all subjects involved in the study. Written informed consent has been obtained from the patient(s) to publish this paper.

Data Availability Statement

Dataset available on request from the authors.

Conflicts of Interest

The authors declare no conflict of interest.
Disclaimer/Publisher’s Note: The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s). MDPI and/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions or products referred to in the content.

Share and Cite

MDPI and ACS Style

Ng, H.M.; Maggo, J.; Wall, C.L.; Bayer, S.B.; Roy, N.C.; Gearry, R.B. A Randomised Controlled Trial to Determine the Effect of Unique Grain Fibre-Fortified Bread on Gastrointestinal Symptoms, General Wellbeing and Mental Health of Healthy Adults. Proceedings 2023, 91, 195. https://doi.org/10.3390/proceedings2023091195

AMA Style

Ng HM, Maggo J, Wall CL, Bayer SB, Roy NC, Gearry RB. A Randomised Controlled Trial to Determine the Effect of Unique Grain Fibre-Fortified Bread on Gastrointestinal Symptoms, General Wellbeing and Mental Health of Healthy Adults. Proceedings. 2023; 91(1):195. https://doi.org/10.3390/proceedings2023091195

Chicago/Turabian Style

Ng, Hwei Min, Jasjot Maggo, Catherine Louisa Wall, Simone Birgit Bayer, Nicole Clemence Roy, and Richard Blair Gearry. 2023. "A Randomised Controlled Trial to Determine the Effect of Unique Grain Fibre-Fortified Bread on Gastrointestinal Symptoms, General Wellbeing and Mental Health of Healthy Adults" Proceedings 91, no. 1: 195. https://doi.org/10.3390/proceedings2023091195

APA Style

Ng, H. M., Maggo, J., Wall, C. L., Bayer, S. B., Roy, N. C., & Gearry, R. B. (2023). A Randomised Controlled Trial to Determine the Effect of Unique Grain Fibre-Fortified Bread on Gastrointestinal Symptoms, General Wellbeing and Mental Health of Healthy Adults. Proceedings, 91(1), 195. https://doi.org/10.3390/proceedings2023091195

Article Metrics

Back to TopTop