High intake of cereal fibre has been shown to be associated with reduced weight gain and
improved insulin sensitivity. We hypothesize these effects are due to the short chain fatty
acids derived from the bacterial fermentation (breakdown) of fibre in the colon (large
intestine). Insulin resistant subjects will be randomized to receive 2 servings of a
low-fibre cereal (eg. puffed rice) or 2 servings of a high-fibre cereal (wheat bran cereal)
per day for one year. The effects of the diets on body weight, appetite, abdominal fat, blood
short chain fatty acids, glucose, insulin, lipids and hormones will be measured
Phase:
N/A
Details
Lead Sponsor:
University of Toronto
Collaborators:
Canadian Diabetes Association Canadian Institutes of Health Research (CIHR)