The Effect of Navy Beans and Yellow Peas on Satiety in Children

Satiety Clinical Trial

Official title:

The Effect of Cooked Whole Navy Beans and Yellow Peas on Short-term Satiety and Food Intake in Children

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT04396275
• Other study ID #: 2017-002
• Status: Completed
• Phase: N/A
• Start date: August 1, 2017
• Est. completion date: March 31, 2018

Study information

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

Clinical Trial Summary

The frequent consumption of pulses is associated with multiple cardiometabolic benefits in adults including a lower risk for overweight and obesity. However, it remains unclear whether these effects are mediated through the short-term mechanisms, including enhanced satiety and reduced food intake (FI), or through the long-term metabolic effects triggered by regular consumption of pulses. The objective of this study is to investigate the short-term effect of cooked pulses served in the amount similar to their recommended serving of 175ml (3/4 cup) on food intake in 12-14y children, and gastrointestinal comfort over 2-hours. The secondary objective is to evaluate how children perceive the sensory characteristics of the meals made with the whole pulses.

Recruitment information / eligibility

• Status: Completed
• Enrollment: 53
• Est. completion date: March 31, 2018
• Est. primary completion date: March 31, 2018
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: All
• Age group: 12 Years to 14 Years

Eligibility

Inclusion Criteria:

• Healthy boys and girls born at full-term

• do not receive any medications

Exclusion Criteria:

• Food sensitivities or allergies

• Dietary restrictions

• Health problems

• Learning, emotional or behavioral problems.

Related Conditions & MeSH terms

• Eating
• Food
• Physical Comfort
• Satiety

Intervention

Other:
• Food-1
Cooked whole navy beans (300 kcal)
• Food-2
Cooked whole yellow split peas (300 kcal)
• Food-3
Cooked rice considered as control (300 kcal)

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 breakfast meal or water control and with the test meal (pizza lunch) two hours later.	120 min
Primary	Subjective appetite	The subjective assessment of appetite parameters including 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 min
Primary	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 min
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 min