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

NCT04396275 | Completed DMC

• 1 other identifier: 2017-002
• Study Type: interventional
• Target: 53
• Locations: 1 country
• Sites: 1

Brief 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.

Conditions

Food; Eating; Satiety; Physical Comfort

Keywords

Pulses; Satiety; Food intake; Appetite; Beans; Peas

Outcome Measures

Primary Outcomes (3)

• 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

• 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

• 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 Outcomes (1)

• Subjective perception of food palatability (pleasantness)

  0, 120 min

Study Arms (3)

Cooked whole navy beans

EXPERIMENTAL

A meal consisting of cooked navy beans

Other: Food-1

Cooked whole yellow split peas

EXPERIMENTAL

A meal consisting of cooked yellow peas

Other: Food-2

Cooked rice (control)

EXPERIMENTAL

A meal consisting of cooked rice

Other: Food-3

Interventions

Food-1 OTHER

Cooked whole navy beans (300 kcal)

Cooked whole navy beans

Food-2 OTHER

Cooked whole yellow split peas (300 kcal)

Cooked whole yellow split peas

Food-3 OTHER

Cooked rice considered as control (300 kcal)

Cooked rice (control)

Eligibility Criteria

• Age: 12 Years - 14 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Child (0-17)

You may qualify if:

• Healthy boys and girls born at full-term
• do not receive any medications

You may not qualify if:

• Food sensitivities or allergies
• Dietary restrictions
• Health problems
• Learning, emotional or behavioral problems.

Sponsors & Collaborators

• Mount Saint Vincent University: lead

Study Sites (1)

Mount Saint Vincent University

Halifax, Nova Scotia, B3M 2J6, Canada

Location

Study Officials

• Bohdan Luhovyy, PhD

  Mount Saint Vincent University

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: NONE
• Purpose: BASIC SCIENCE
• Intervention Model: CROSSOVER
• Sponsor Type: OTHER
• Responsible Party: SPONSOR

Study Record Dates

• First Submitted: April 1, 2020
• First Posted: May 20, 2020
• Study Start: August 1, 2017
• Primary Completion: March 31, 2018
• Study Completion: March 31, 2018
• Last Updated: May 20, 2020

Record last verified: 2020-05

Data Sharing

• IPD Sharing: Will not share

Locations

CA (1)