The Effect of Buckwheat and Couscous on Satiety and Food Intake in Young Adults
The Effect of Buckwheat on Blood Glucose, Satiety and Food Intake
1 other identifier
interventional
22
1 country
1
Brief 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.
Trial Health
Trial Health Score
Automated assessment based on enrollment pace, timeline, and geographic reach
participants targeted
Target at below P25 for not_applicable
Started Mar 2012
Longer than P75 for not_applicable
1 active site
Health score is calculated from publicly available data and should be used for screening purposes only.
Trial Relationships
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Study Timeline
Key milestones and dates
Study Start
First participant enrolled
March 1, 2012
CompletedPrimary Completion
Last participant's last visit for primary outcome
March 15, 2020
CompletedFirst Submitted
Initial submission to the registry
May 2, 2020
CompletedFirst Posted
Study publicly available on registry
May 6, 2020
CompletedStudy Completion
Last participant's last visit for all outcomes
June 26, 2020
CompletedSeptember 1, 2020
August 1, 2020
8 years
May 2, 2020
August 31, 2020
Conditions
Outcome Measures
Primary Outcomes (2)
Food intake
The amount of energy (kcal) consumed ad libitum with the test meal (pizza lunch) two hours later.
120 minutes
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 Outcomes (2)
Subjective feeling of physical comfort
0-120 minutes
Subjective perception of food palatability (pleasantness)
0, 120 minutes
Study Arms (3)
Buckwheat
EXPERIMENTALCooked buckwheat
Couscous
EXPERIMENTALCooked couscous
Water
EXPERIMENTALPotable water
Interventions
Eligibility Criteria
You may qualify if:
- Healthy
- years
You may not qualify if:
- Smokers
- Taking medication
- Breakfast skippers
Contact the study team to confirm eligibility.
Sponsors & Collaborators
Study Sites (1)
Mount Saint Vincent University
Halifax, Nova Scotia, B3M 2J6, Canada
Study Officials
- PRINCIPAL INVESTIGATOR
Bohdan L. L Luhovyy, PhD
Mount Saint Vincent University
Study Design
- Study Type
- interventional
- Phase
- not applicable
- Allocation
- RANDOMIZED
- Masking
- NONE
- Purpose
- BASIC SCIENCE
- Intervention Model
- CROSSOVER
- Sponsor Type
- OTHER
- Responsible Party
- PRINCIPAL INVESTIGATOR
- PI Title
- Associate Professor
Study Record Dates
First Submitted
May 2, 2020
First Posted
May 6, 2020
Study Start
March 1, 2012
Primary Completion
March 15, 2020
Study Completion
June 26, 2020
Last Updated
September 1, 2020
Record last verified: 2020-08
Data Sharing
- IPD Sharing
- Will not share