Effects of selected dietary fibres on glucose metabolism in humans (FA3 module 2)

Dietary factors are well known to have a pivotal role in the development of these diseases like obesity, type 2 diabetes, cardiovascular diseases as well as cancer. Among these dietary factors, fibre intake plays a significant role as health-promoting and disease-preventing food component. However, the intake of dietary fibre in the adult German population does not reach current recommendations. Despite the general recommendation to increase fibre intake little is known on functional differences between fibre types depending on their physico-chemical properties. This knowledge gap requires additional studies to obtain more information on metabolic and gastrointestinal functions.  The results from those studies would allow to develop new products to influence lifestyle e.g. by incorporating a fibre-rich diet into the nutrition used pattern.

Based on the systematic studies in module 1, types of fibres with different physico-chemical properties will be selected with a predicted beneficial glucose-lowering action from in vitro studies. Selected fibres will be administered together with a standard glucose tolerance test to participants from the enable cohort of middle-aged adults and metabolic effects will be observed. Fibres with a beneficial metabolic profile will then be used to develop enriched food prototypes for a two-week intervention study (RCT). This project contributes to the overall aims of the enable cluster and, thereby, will provide a refined technology for the development and evaluation of fibre-enriched food products with a special focus on glucose metabolism. Thus, the development of such products – in collaboration with partners from food industry – may become a valuable tool for the prevention of metabolic syndrome and type 2 diabetes in the population.

Our objectives

  • to validate the metabolic functions of in-vitro characterized fibre components and fibre compositions in humans with a focus on glucose metabolism.
  • to perform intervention studies with food prototypes with potentially beneficial metabolic effects.