Effect of Inulin on Iron Absorption in Humans
|ClinicalTrials.gov Identifier: NCT01483092|
Recruitment Status : Completed
First Posted : December 1, 2011
Last Update Posted : June 7, 2013
Prebiotics are non-digestible food ingredients that beneficially affect the host by selectively stimulating the growth or activity of species in the colon that can improve host health.
Inulin-type fructans (inulin and oligofructose) are natural food ingredients with prebiotic activity. Fermentation of inulin and oligofructose by lactic acid producing bacteria results in an increase in bacterial biomass and the production of SCFA (acetate, propionate and butyrate), lactic acid and the gases CO2 and H2. They are naturally present in significant amounts in several vegetables such as garlic, artichoke, onion, asparagus, leek and wheat (1-4%). Based on consumption data, the daily intake of inulin in Europe varies between 3.2 and 11.3g mainly from wheat (2-7.8g/d). However, this might have changed recently since inulin and oligofructose are used by the food industry either as sucrose and fat replacements or due to their health benefits for the human host.
Several human absorption studies evaluated the effect of inulin/oligofructose on mineral absorption. It was shown that calcium and magnesium absorption was positively influenced. Until now, the positive effect on iron absorption was only shown in animals. The influence on human iron absorption was investigated twice. Both studies reported no effect of inulin/oligofructose on iron absorption, but this was most likely due to poorly conceived study designs.
The aim of the present study is to demonstrate that inulin consumption over several weeks can lead to enhanced iron absorption in humans under optimized conditions.
|Condition or disease||Intervention/treatment|
|Iron Absorption Gut Bacteria||Dietary Supplement: inulin Dietary Supplement: maltodextrin|
|Study Type :||Interventional (Clinical Trial)|
|Actual Enrollment :||32 participants|
|Intervention Model:||Crossover Assignment|
|Masking:||Double (Participant, Investigator)|
|Official Title:||Inulin Modifies Gut Microbiota, Fecal Lactate Concentration and Fecal pH But Does Not Influence Iron Absorption in Women With Low Iron Status|
|Study Start Date :||August 2011|
|Primary Completion Date :||November 2011|
|Study Completion Date :||January 2012|
Dietary Supplement: inulin
20g/day for 4 weeks
|Placebo Comparator: maltodextrin||
Dietary Supplement: maltodextrin
20g/day for 4 weeks
- impact of inulin on iron absorption from standardized test meals, measured in humans by stable iron isotope technique [ Time Frame: 3 month ]
- impact of inulin on the concentration of gut microbiota (bifidobacteria and total bacteria), SCFA and fecal pH in human subjects [ Time Frame: 3 month ]Concentration of bifidobacteria, total bacteria, SCFA (acetate, propionate, butyrate, formate), lactate, and pH will be measured (in the fecal samples of study participants) and compared between baseline, inulin period and placebo period. The pH of fecal sqamples will be measured using a digital pH meter. HPLC measurements will be done for the determination of SCFA and lactate. DNA amplification and detection will be done by quantitative PCR.
Please refer to this study by its ClinicalTrials.gov identifier (NCT number): NCT01483092
|Zürich, Switzerland, 8092|
|Principal Investigator:||Richard Hurrell, Prof. Dr.||University of Zurich|