The Effect of Buckwheat and Couscous on Satiety and Food Intake in Young Adults

Sponsor

Mount Saint Vincent University (Other)

Overall Status

Completed

CT.gov ID

NCT04377282

Collaborator

(none)

Enrollment

Location

Arms

99.8

Actual Duration (Months)

0.2

Patients Per Site Per Month

Study Details

Study Description

Brief Summary

A diet rich in whole grains has been linked to multiple beneficial health outcomes, including cardiovascular health, weight loss and a decreased risk of acquiring type 2 diabetes. However, grain products vary due to their botanical origin, composition, and post-harvest processing. While wheat is considered a dominant grain crop in Canada, the minor crops, including gluten-free buckwheat, become popular alternatives to wheat products such as couscous. Both buckwheat groats and couscous are traditionally consumed in the form of the porridge or side dish, however, their acute effects on satiety and food intake remain unknown. The objective of this study is to investigate the short-term effects of couscous and buckwheat on satiety and short-term food intake in young adult males.

Condition or Disease	Intervention/Treatment	Phase
Food Eating Appetite	Other: Food-1 Other: Food-2 Other: Food-3	N/A

Study Design

Study Type:

Interventional

Actual Enrollment :

22 participants

Allocation:

Randomized

Intervention Model:

Crossover Assignment

Intervention Model Description:

Randomized crossoverRandomized crossover

Masking:

None (Open Label)

Primary Purpose:

Basic Science

Official Title:

The Effect of Buckwheat on Blood Glucose, Satiety and Food Intake

Actual Study Start Date :

Mar 1, 2012

Actual Primary Completion Date :

Mar 15, 2020

Actual Study Completion Date :

Jun 26, 2020

Arms and Interventions

Arm	Intervention/Treatment
Experimental: Buckwheat Cooked buckwheat	Other: Food-1 Cooked buckwheat
Experimental: Couscous Cooked couscous	Other: Food-2 Cooked couscous
Experimental: Water Potable water	Other: Food-3 Water

Arm

Intervention/Treatment

Experimental: Buckwheat

Cooked buckwheat

Other: Food-1

Cooked buckwheat

Experimental: Couscous

Cooked couscous

Other: Food-2

Cooked couscous

Experimental: Water

Potable water

Other: Food-3

Water

Outcome Measures

Primary Outcome Measures

Food intake [120 minutes]
The amount of energy (kcal) consumed ad libitum with the test meal (pizza lunch) two hours later.
Subjective appetite [0-120 minutes]
The subjective assessment of appetite parameters including a desire to eat, fullness, hunger and a prospective food consumption measured with 100 mm Visual Analogue Scales with two opposite statements at each end (e.g., for the hunger scale, 0 mm means not hungry at all, and 100 mm means very hungry).

Secondary Outcome Measures

Subjective feeling of physical comfort [0-120 minutes]
The subjective assessment of wellness and gastrointestinal symptoms including a feeling of nausea, diarrhea, flatulence, and other parameters measured with 100 mm Visual Analogue Scales with two opposite statements at each end.
Subjective perception of food palatability (pleasantness) [0, 120 minutes]
The pleasantness of the meals measured with 100 mm Visual Analogue Scales with two opposite statements at each end (e.g., 0 mm means that food is not pleasant at all, and 100 mm means that the food is very pleasant).

Eligibility Criteria

Criteria

Ages Eligible for Study:

18 Years to 30 Years

Sexes Eligible for Study:

Male

Accepts Healthy Volunteers:

Yes

Inclusion Criteria:

Healthy
18-30 years

Exclusion Criteria:

Smokers
Taking medication
Breakfast skippers

Contacts and Locations

Locations

	Site	City	State	Country	Postal Code
1	Mount Saint Vincent University	Halifax	Nova Scotia	Canada	B3M 2J6

Sponsors and Collaborators

Mount Saint Vincent University

Investigators

Principal Investigator: Bohdan L. L Luhovyy, PhD, Mount Saint Vincent University

Study Documents (Full-Text)

None provided.

More Information

Publications

None provided.

Responsible Party:

Bohdan Luhovyy, Associate Professor, Mount Saint Vincent University

ClinicalTrials.gov Identifier:

NCT04377282

Other Study ID Numbers:

2019-085

First Posted:

May 6, 2020

Last Update Posted:

Sep 1, 2020

Last Verified:

Aug 1, 2020

Individual Participant Data (IPD) Sharing Statement:

Plan to Share IPD:

Studies a U.S. FDA-regulated Drug Product:

Studies a U.S. FDA-regulated Device Product:

Study Results

No Results Posted as of Sep 1, 2020