LegumSnacks: Study of the Satiating Properties of a Hybrid Protein Snack Mainly From Chickpeas
Study Details
Study Description
Brief Summary
A randomized, crossover and controlled clinical trial will be developed in 23 individuals to evaluate the postprandial effect of consuming snacks rich in vegetable and animal protein compared to a high-quality pork sausage
Condition or Disease | Intervention/Treatment | Phase |
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N/A |
Detailed Description
A randomized, crossover and controlled clinical trial will be developed in 23 individuals to evaluate the postprandial effect of consuming snacks rich in vegetable and animal protein compared to a high-quality pork sausage. Each of the participants will consume the two types of snacks (20 grams) following a random assignment order. The design is randomised and cross-over.
A greater satiating effect is expected with the hybrid snack, given that the fiber in chickpea flour is higher than that of dry chickpeas. In addition, chickpea flour is rich in soluble fiber (a type of fiber that helps retain water and therefore slows down digestion) having positive effects on the gastrointestinal tract and on the metabolism of LDL cholesterol, as well as on blood glucose .
Foods high in complex carbohydrates and fiber have a satiating effect due to their fiber content. It is known that the most satiating macronutrient is protein if the food also contains fiber, this favors that some nutrients are not fully absorbed, including fat. Hence, these foods have a satiety index greater than fat itself, thus favoring adherence to diet and body weight, since it is possible to control portions, avoiding snacking on unhealthy products.
Study Design
Arms and Interventions
Arm | Intervention/Treatment |
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Experimental: Hybrid Snack Hybrid Snack: combination of legumes, in the highest proportion, and lean meat. |
Other: Hybrid Snack
The intervention will consist of the administration of 20 g of the snack (produced by Fertinagro Company) that will be eaten at fasting in the morning. Participants will be fasting for 12 hours for solid or liquid food and more than 1 hour after ingestion of water. Blood samples will be obtained after venepuncture at 7:45 a.m. before eating snacks and 15, 30, 60, 90 and 120 minutes after it.
Hybrid snack: combination of legumes in the highest proportion and lean meat.
It will have the following composition:
Ingredients (%):
Chickpea flour 45.40% Natural emulsifier 0.40% Meat 15.50% Olive oil 1.00% Sunflower oil 4.00% Water 22.50% Onion powder 0.30% Garlic powder 0.20% Thyme 0.60% Tomato powder 10.00%
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Active Comparator: Meat snack Meat snack: composed of meat from loin tape |
Other: Meat snack
The intervention will consist of the administration of 20 g of the snack (produced by Fertinagro Company) that will be eaten at fasting in the morning. Participants will be fasting for 12 hours for solid or liquid food and more than 1 hour after ingestion of water. Blood samples will be obtained after venepuncture at 7:45 a.m. before eating snacks and 15, 30, 60, 90 and 120 minutes after it.
Snack sausage:
Composed solely of meat from loin tape
It will have the following composition:
Ingredients (%):
Shoulder meat 4 mm 94.13% Low sodium salt 3.30% Maltodextrin 1.65% Spices 0.28% Natural dye 0.64%
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Outcome Measures
Primary Outcome Measures
- Satiety [post-prandial state: we will study blood samples before eating snacks and the change at 15, 30, 60, 90 and 120 minutes after it.]
Satiety will be measured through the objective determination of endocannabinoid compounds by mass spectrometer analysis
Eligibility Criteria
Criteria
Inclusion Criteria:
- 23 participants between 18 and 30 years old, with a ratio between men and women of approximately 50%.
Exclusion Criteria:
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Diabetics
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Chronic medication except contraceptives
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Diagnosis of inflammatory bowel disease (IBD)
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Any serious active disease that prevents or disables to adequately follow the study
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Regular cannabis users
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Alcoholism or active drug dependence
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Inability to give informed consent
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Pregnancy and lactation
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Intolerance to any of the components of the two snack which are intended to be tested
Contacts and Locations
Locations
Site | City | State | Country | Postal Code | |
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1 | IMIM | Barcelona | Spain | 08003 |
Sponsors and Collaborators
- Parc de Salut Mar
Investigators
- Principal Investigator: Montse Fitó, Parc de Salut Mar
Study Documents (Full-Text)
None provided.More Information
Publications
None provided.- IDI-20190984