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Food Structure of Pulses and Satiety

Appetitive Behavior Clinical Trial

Official title:
Impact of Pulse Processing on Feelings of Appetite and Satiety

Clinical Trial Summary

Diets containing (whole) pulses have been associated with the potential to increase satiety (and acute food intake). In vitro digestion studies of pulses have shown that (thermal) processing has the potential to modulate macronutrient digestion kinetics. Changes in food (micro)strucutral properties have been identified to retard nutrient release, with a possible effect on appetite sensations. Based on distinct in vitro digestion behaviour, two differently processed pulse meals were chosen to be investigated in humans with the aim to confirm in vitro findings and gain a mechanistic understanding of the influence of structural aspects of pulses on appetite sensations.

Clinical Trial Description

n/a

Study Design

Related Conditions & MeSH terms

Clinical Trial Details
NCT number NCT04922125
Study type Interventional
Source University of Copenhagen
Contact
Status Completed
Phase N/A
Start date June 1, 2021
Completion date July 31, 2021
View Details
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