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Study Title and Description

Consumption of breads containing in situ-produced arabinoxylan oligosaccharides alters gastrointestinal effects in healthy volunteers.



Key Questions Addressed
1 Is this a fiber intervention study?
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Primary Publication Information
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TitleData
Title Consumption of breads containing in situ-produced arabinoxylan oligosaccharides alters gastrointestinal effects in healthy volunteers.
Author Damen B., Cloetens L., Broekaert WF., Fran├žois I., Lescroart O., Trogh I., Arnaut F., Welling GW., Wijffels J., Delcour JA., Verbeke K., Courtin CM.
Country Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre, Katholieke Universiteit Leuven, Leuven, Belgium.
Year 2012
Numbers Pubmed ID: 22298569

Secondary Publication Information
There are currently no secondary publications defined for this study.


Extraction Form: Fiber Database
Arms
No arms have been defined in this extraction form.

Design Details
Question... Follow Up Answer Follow-up Answer
Year of Publication 2012
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Country of Publication Belgium
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What was the study design? Randomized Controlled Trial (Crossover)
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Was the study blinded? double blind
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Study diet type Unspecified
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Level of feeding control for dietary intervention Food partially provided
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Sample size 27
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Is there a run-in period? Yes
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Is there a washout period? Yes
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Did the administered fiber dose change over the course of the study? No
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What is the age of the population (categorical)? Adults (20+ Years)
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Study population, mean age in years 25
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Study population, age range in years -
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Study Population, mean BMI, kg/m2 20.9
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Study population, BMI Range, kg/m2 -
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Baseline health status Healthy
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Gender (% male) ~37
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Fiber 1-type Arabinoxylan-Oligosaccharides
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Fiber 1-if combination was selected for fiber type, 1st fiber type in combination -
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Fiber 1-if combination was selected for fiber type, 2nd fiber type in combination -
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Fiber 1- dose 1 (g) 2.14
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Fiber 1- dose 2 (g) -
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Fiber 1-Duration of intervention 3 weeks
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Fiber 1-how was the fiber administered? Single Food
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Fiber 2-type -
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Fiber 2-if combination was selected for fiber type, 1st fiber type in combination -
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Fiber 2-if combination was selected for fiber type, 2nd fiber type in combination -
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Fiber 2- dose 1 (g) -
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Fiber 2- dose 2 (g) -
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Fiber 2-Duration of intervention -
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Fiber 2-how was the fiber administered? -
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Fiber 3-type -
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Fiber 3-if combination was selected for fiber type, 1st fiber type in combination -
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Fiber 3-if combination was selected for fiber type, 2nd fiber type in combination -
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Fiber 3- dose 1 (g) -
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Fiber 3- dose 2 (g) -
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Fiber 3-Duration of intervention -
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Fiber 3-how was the fiber administered? -
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Fiber 4-type -
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Fiber 4-if combination was selected for fiber type, 1st fiber type in combination -
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Fiber 4-if combination was selected for fiber type, 2nd fiber type in combination -
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Fiber 4- dose 1 (g) -
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Fiber 4- dose 2 (g) -
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Fiber 4-Duration of intervention -
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Fiber 4-how was the fiber administered? -
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Comparator 1- what was the comparator used in the intervention? matched wheat/rye bread without arabinoxylan oligosaccharides
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Comparator 1-dose 0
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Comparator 1-duration of comparator intervention 3 weeks
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Comparator 1-how was the comparator administered to participants? Single Food
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Comparator 2- what was the comparator used in the intervention? refined wheat bread without AXOS
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Comparator 2-dose 0
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Comparator 2-duration of comparator intervention 3 weeks
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Comparator 2-how was the comparator administered to participants? Single Food
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Comparator 3- what was the comparator used in the intervention? -
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Comparator 3-dose -
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Comparator 3-duration of comparator intervention -
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Comparator 3-how was the comparator administered to participants? -
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Comparator 4- what was the comparator used in the intervention? -
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Comparator 4-dose -
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Comparator 4-duration of comparator intervention -
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Comparator 4-how was the comparator administered to participants? -
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Baseline Characteristics
No baseline characteristics have been defined for this extraction form.



Results & Comparisons

No Results found.
Adverse Events
Arm or Total Title Description Comments

Quality Dimensions
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Quality Rating
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