1. Reference:
3-298
Title:
A sorghum-enriched diet does not enhance the effectiveness of an energy-restricted meal plan in overweight subjects over 3 months
Authors:
Anita Stefoska-Needham, Eleanor J. Beck, Linda C. Tapsell
School of Medicine, Illawarra Health and Medical Research Institute,
University of Wollongong, Australia
Workcenter:
BACKGROUND: Whole grain sorghum is a promising gluten-free ingredient in novel food product development. A recent study conducted by our research team1, showed that flaked cereal biscuits made from red sorghum (a variety rich in anthocyanin flavonoids) elicited the greatest overall acute satiety-enhancing responses in healthy adults compared to white and brown sorghum biscuits, and a wheat control. Whole grain sorghum has also been shown to have slow starch digestibility in vitro and high fiber levels in some varieties. Based on their purported mechanisms, these attributes may contribute to positive effects on metabolic markers and body weight outcomes when sorghum is consumed regularly, however human studies are limited.
OBJECTIVES: This double blinded, randomised controlled trial aimed to test weight loss effects of sorghum flaked cereal biscuits made from red sorghum incorporated into an energy-restricted diet.  This product was tested previously in the acute satiety study described above.
METHODS: 60 subjects (46 females) were randomised to either a sorghum
(intervention) or whole wheat (control) group, receiving 45g of cereal biscuits
(FIG 1) to include daily in their prescribed diets (EER kJ = BMR x 1.3AF – 20%kJ)
for 12 weeks. Primary outcome was weight-loss.
Secondary outcomes included plasma glucose, HbA1c, insulin, total cholesterol, HDL-C, LDL-C, TAG, IL1β, IL-6,
IL-8, TNFα, hsCRP, HPX & TAC
(measured at 0 and 12 weeks).
FIG 1. Flaked sorghum biscuits
RESULTS
After 12 weeks, there were no significant differences in weight loss or any clinical variables between a wheat control and sorghum cereal group in an energy-restricted diet. Equivalent amounts of weight were lost (p=0·369) in both groups and the majority of clinical indices showed significant beneficial changes over time (p<0.05).
Clinical Measure
Group mean ± SD
Mean change
± SD
p-value
Group
Time
Interaction
Glucose
(mmol/L)
5.26 ± 0.50
-0.13 ± 0.4
0.705
0.009*
0.162
Insulin
(mIU/L)
12.32 ± 5.78
-2.86 ± 3.3
0.481
<0.001*
0.905
HbA1c
33.95 ± 4.20
0.1 ± 3.1
0.843
0.896
Total chol
5.47 ± 0.99
-0.40 ± 0.7
0.139
0.384
HDL-c
1.42 ± 0.38
-0.07 ± 0.2
0.674
0.008*
0.454
LDL-c
3.39 ± 0.85
-0.15 ± 0.5
0.225
<0.05*
0.379
TAG
1.46 ± 0.76
-0.40 ± 0.6
0.393
0.174
Disease Marker
Group mean ± SD
Mean change
± SD
p-value
Group
Time
Interaction
IL1B
(pg/ml)
0.93 ± 0.97
-0.15 ± 0.4
0.565
0.004*
0.943
Il-6
1.19 ± 1.29
-0.22 ± 0.3
0.752
<0.001*
0.071
IL-8
5.73 ± 2.46
-0.49 ± 1.1
0.621
0.075
CRP
(mg/L)
2.52 ± 2.41
-0.28 ± 1.8
0.059
0.207
0.728
TNFα
3.06 ± 1.23
-0.76 ± 0.8
0.11
0.748
HPX
(mmol/L H2O2)
2.41 ± 0.59
-0.06 ± 0.4
0.296
0.174
0.150
TAC
(mmol/L Trolox)
1.26 ± 0.18
-0.06 ± 0.1
0.759
0.247
CONCLUSIONS: Although both groups experienced significant weight loss and general improvement in a number of clinical measures, no effects appeared specifically related to sorghum consumption. Despite a previous acute satiety study with promising results, the present study showed that differences in meal satiety do not necessarily translate to weight reduction differences in the longer term. Further clinical trials are necessary to establish an evidence base for weight loss effects from chronic sorghum intake.
REFERENCES: Stefoska-Needham, A. et al. (2016) Mol Nutr Food Res. 60(5):