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 Details — Status: Completed

Administrative data

• NCT number: NCT04377282
• Other study ID #: 2019-085
• Status: Completed
• Phase: N/A
• Start date: March 2012
• Est. completion date: June 26, 2020

Study information

• Verified date: August 2020
• Source: Mount Saint Vincent University
• Contact: n/a
• Is FDA regulated: No
• Study type: Interventional

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.

Recruitment information / eligibility

• Status: Completed
• Enrollment: 22
• Est. completion date: June 26, 2020
• Est. primary completion date: March 15, 2020
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: Male
• Age group: 18 Years to 30 Years

Eligibility

Inclusion Criteria:

• Healthy

• 18-30 years

Exclusion Criteria:

• Smokers

• Taking medication

• Breakfast skippers

Related Conditions & MeSH terms

• Appetite
• Eating
• Food

Intervention

Other:
• Food-1
Cooked buckwheat
• Food-2
Cooked couscous
• Food-3
Water

Locations

Country	Name	City	State
Canada	Mount Saint Vincent University	Halifax	Nova Scotia

Sponsors (1)

Lead Sponsor	Collaborator
Mount Saint Vincent University

Country where clinical trial is conducted

Canada, 

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	Food intake	The amount of energy (kcal) consumed ad libitum with the test meal (pizza lunch) two hours later.	120 minutes
Primary	Subjective appetite	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).	0-120 minutes
Secondary	Subjective feeling of physical comfort	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.	0-120 minutes
Secondary	Subjective perception of food palatability (pleasantness)	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).	0, 120 minutes