HVN BREAD Metadata Record - Bread Related Effect on Microbial Distribution (BREAD) Study

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Description: Dietary fibre (DF) is important in our diet. It promotes laxation, and reduces the risk of developing chronic diseases, including coronary heart disease, stroke, type 2 diabetes and colorectal cancer. However, inadequate DF intake is a dire issue in New Zealand (NZ). One of the strategies to improve DF intake in NZ could be to add DF into our everyday foods. Bread is the main food source of DF, and is considered as one of the cheaper food products to procure in NZ. Further, bread is an ideal vehicle to incorporate cereal bran into bread to increase DF content, which ultimately, may improve DF intake in the NZ population. Among all types of cereal bran, rice bran has high DF content, of which is doubled than that of oat bran. No trials, to date, have used defatted rice bran (DRB) in bread as an intervention. The process of defatting increases the proportion of DF in rice bran by increasing its insoluble fibre content. Several studies have therefore, suggested using DRB as a source of value-added food ingredient. As the recommended intake for DF differs between females and males, this study will therefore, assess the effects of three (females), four (males) slices of DRB bread over 28 days on gut microbial composition and function, other specific clinical, biological and physiome outcomes in healthy adults with low DF intake.