PleurO study

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PleurO study

Oyster mushrooms (Pleurotus ostreatus) - A food with beneficial effects on sugar and fat metabolism as well as on hunger and satiety in adults with impaired glucose tolerance?

Project status: test persons wanted for September to December 2018! | Processing period: 08.18 - today

The study protocol of the "PleurO study" was submitted to the Ethics Committee of the Medical Faculty of the University of Bonn and the Ethics Committee North Rhine. No ethical or professional concerns were raised.

This study is being conducted at The Hochschule Niederrhein in Mönchengladbach in close cooperation with the Universities of Bonn, Gießen and Copenhagen.

Background of the study

According to estimates by the International Diabetes Federation, 352.1 million people between the ages of 20-79 (7.3% worldwide) have impaired glucose tolerance (IGT), and the number is rising. In this case, blood glucose levels are elevated two hours after an oral glucose tolerance test (oGTT). IGT is considered a precursor of type 2 diabetes mellitus and increases the risk of cardiovascular disease, including stroke.

Therefore, reducing the rise in blood glucose after a meal is desirable. Consumption of fiber-rich foods is considered an effective measure for this purpose.

Edible mushrooms, especially oyster mushrooms, are rich in β-glucans, a soluble dietary fiber that is believed to have beneficial effects on sugar and fat metabolism. β-Glucans have excellent swelling properties, delaying gastric emptying and the release of sugars from starch. After addition of β-glucan-rich mushrooms to a carbohydrate-rich meal, beneficial effects on blood sugar and fat levels as well as on hunger and satiety can be expected.

Aim of the study

The study aims to show whether the inclusion of oyster mushrooms with a meal can affect blood glucose and fat levels, as well as hunger and satiety.

Methods

A randomized, double-blind, placebo-controlled intervention trial in a cross-over design is planned in 22 nonsmokers with impaired glucose tolerance.

Course of studies

The subjects come to the Faculty of Food, Nutrition and Hospitality Sciences of the Hochschule Niederrhein in Mönchengladbach on two examination dates in the morning, fasting, and bring with them a three-day diet log that they have kept in advance. They also bring a stool sample once at the commencement of studies.

 

At the beginning of each day of the study, height, weight, waist and hip circumference are measured, body composition is determined and a blood sample is taken. Subsequently, the subjects receive a fungus-containing or a fungus-free meal (control). The meal consists of a cream of potato soup and an apple-mango-passion fruit smoothie. During the following 4 hours, blood samples will be taken at close intervals (a total of approximately 100 ml per study day) and subjects will evaluate their feelings of hunger or satiety using a questionnaire.

The fee for participation in the study is 150 euros.