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

Appetite Clinical Trial

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

Clinical Trial 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.

Clinical Trial Description

n/a

Study Design

Related Conditions & MeSH terms

Clinical Trial Details
NCT number NCT04377282
Study type Interventional
Source Mount Saint Vincent University
Contact
Status Completed
Phase N/A
Start date March 2012
Completion date June 26, 2020
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