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The Impact of Gluten and Inulin on Breath Hydrogen, Gastrointestinal Symptoms, Satiety, and Sensory Attributes in Health Adults
OBJECTIVES: To investigate the effects of gluten and inulin on breath hydrogen, gastrointestinal (GI) symptoms, satiety, and sensory attributes in healthy individuals. METHODS: A double-blind, randomized, controlled crossover design was conducted with 26 healthy adults (ages 18–39). Fasted subjects...
Autores principales: | , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Oxford University Press
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9194230/ http://dx.doi.org/10.1093/cdn/nzac077.012 |
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author | Evenson, Alexa Zwack, Codi Stovern, Shelby Brewer, Katie Windsperger, Austin Metelmann, Linnea Rooney, Elissa Anderson, Lydia Meyer-Iverson, Decorah Johnson, Grace |
author_facet | Evenson, Alexa Zwack, Codi Stovern, Shelby Brewer, Katie Windsperger, Austin Metelmann, Linnea Rooney, Elissa Anderson, Lydia Meyer-Iverson, Decorah Johnson, Grace |
author_sort | Evenson, Alexa |
collection | PubMed |
description | OBJECTIVES: To investigate the effects of gluten and inulin on breath hydrogen, gastrointestinal (GI) symptoms, satiety, and sensory attributes in healthy individuals. METHODS: A double-blind, randomized, controlled crossover design was conducted with 26 healthy adults (ages 18–39). Fasted subjects consumed a 16 oz. low FODMAP smoothie as the control. Treatment smoothies consisted of the low FODMAP base and either gluten (5g) or inulin (5g). Breath hydrogen measures were taken at baseline, 1, 2, and 3 hours. GI symptoms surveys were collected at baseline, 30 min, 1, 1.5, 2, 3, 12, and 24 hours. VAS was collected at baseline, 10 min, 30 min, 1, 1.5, 2 and 3 hours. Sensory analysis was completed after the first initial sips of smoothie consumption. Breath hydrogen, GI symptoms, and VAS scales were assessed by area under the curve using the trapezoidal rule. Repeated measures ANOVA was used to evaluate differences between treatments with P < 0.05. RESULTS: In the sample of healthy adults, there was no difference (p > 0.05) in breath hydrogen between treatments at any time point or total AUC. There was a difference for GI symptoms between the low FODMAP control and gluten treatment, with gluten producing less total GI symptoms (mean difference 2.842; p = .015). There was no difference in any sensory attribute or overall liking between treatments. There was a difference between the control and inulin treatments for hunger (MD = −3.829; p = 0.49) and fullness (MD = 3.88; p = .044) but no difference between the control and gluten (p > .05). There were no differences between treatments for satisfaction and volume of food to eat (p > .05). CONCLUSIONS: In healthy adults, there were no differences in breath hydrogen measures between treatments. Overall, there were few GI symptom differences with gluten producing less total GI symptoms. These results support not limiting gluten or inulin consumption in healthy individuals as they did not lead to increased breath hydrogen or GI symptoms. FUNDING SOURCES: The College of Saint Benedict and Saint John's University Undergraduate Research Grant. |
format | Online Article Text |
id | pubmed-9194230 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Oxford University Press |
record_format | MEDLINE/PubMed |
spelling | pubmed-91942302022-06-14 The Impact of Gluten and Inulin on Breath Hydrogen, Gastrointestinal Symptoms, Satiety, and Sensory Attributes in Health Adults Evenson, Alexa Zwack, Codi Stovern, Shelby Brewer, Katie Windsperger, Austin Metelmann, Linnea Rooney, Elissa Anderson, Lydia Meyer-Iverson, Decorah Johnson, Grace Curr Dev Nutr Food Science and Nutrition OBJECTIVES: To investigate the effects of gluten and inulin on breath hydrogen, gastrointestinal (GI) symptoms, satiety, and sensory attributes in healthy individuals. METHODS: A double-blind, randomized, controlled crossover design was conducted with 26 healthy adults (ages 18–39). Fasted subjects consumed a 16 oz. low FODMAP smoothie as the control. Treatment smoothies consisted of the low FODMAP base and either gluten (5g) or inulin (5g). Breath hydrogen measures were taken at baseline, 1, 2, and 3 hours. GI symptoms surveys were collected at baseline, 30 min, 1, 1.5, 2, 3, 12, and 24 hours. VAS was collected at baseline, 10 min, 30 min, 1, 1.5, 2 and 3 hours. Sensory analysis was completed after the first initial sips of smoothie consumption. Breath hydrogen, GI symptoms, and VAS scales were assessed by area under the curve using the trapezoidal rule. Repeated measures ANOVA was used to evaluate differences between treatments with P < 0.05. RESULTS: In the sample of healthy adults, there was no difference (p > 0.05) in breath hydrogen between treatments at any time point or total AUC. There was a difference for GI symptoms between the low FODMAP control and gluten treatment, with gluten producing less total GI symptoms (mean difference 2.842; p = .015). There was no difference in any sensory attribute or overall liking between treatments. There was a difference between the control and inulin treatments for hunger (MD = −3.829; p = 0.49) and fullness (MD = 3.88; p = .044) but no difference between the control and gluten (p > .05). There were no differences between treatments for satisfaction and volume of food to eat (p > .05). CONCLUSIONS: In healthy adults, there were no differences in breath hydrogen measures between treatments. Overall, there were few GI symptom differences with gluten producing less total GI symptoms. These results support not limiting gluten or inulin consumption in healthy individuals as they did not lead to increased breath hydrogen or GI symptoms. FUNDING SOURCES: The College of Saint Benedict and Saint John's University Undergraduate Research Grant. Oxford University Press 2022-06-14 /pmc/articles/PMC9194230/ http://dx.doi.org/10.1093/cdn/nzac077.012 Text en © The Author 2022. Published by Oxford University Press on behalf of The International Society for Human and Animal Mycology. https://creativecommons.org/licenses/by-nc/4.0/This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (https://creativecommons.org/licenses/by-nc/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited. For commercial re-use, please contact journals.permissions@oup.com |
spellingShingle | Food Science and Nutrition Evenson, Alexa Zwack, Codi Stovern, Shelby Brewer, Katie Windsperger, Austin Metelmann, Linnea Rooney, Elissa Anderson, Lydia Meyer-Iverson, Decorah Johnson, Grace The Impact of Gluten and Inulin on Breath Hydrogen, Gastrointestinal Symptoms, Satiety, and Sensory Attributes in Health Adults |
title | The Impact of Gluten and Inulin on Breath Hydrogen, Gastrointestinal Symptoms, Satiety, and Sensory Attributes in Health Adults |
title_full | The Impact of Gluten and Inulin on Breath Hydrogen, Gastrointestinal Symptoms, Satiety, and Sensory Attributes in Health Adults |
title_fullStr | The Impact of Gluten and Inulin on Breath Hydrogen, Gastrointestinal Symptoms, Satiety, and Sensory Attributes in Health Adults |
title_full_unstemmed | The Impact of Gluten and Inulin on Breath Hydrogen, Gastrointestinal Symptoms, Satiety, and Sensory Attributes in Health Adults |
title_short | The Impact of Gluten and Inulin on Breath Hydrogen, Gastrointestinal Symptoms, Satiety, and Sensory Attributes in Health Adults |
title_sort | impact of gluten and inulin on breath hydrogen, gastrointestinal symptoms, satiety, and sensory attributes in health adults |
topic | Food Science and Nutrition |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9194230/ http://dx.doi.org/10.1093/cdn/nzac077.012 |
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