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

Not Applicable

Completed

• Conditions: Satiety; Food; Physical Comfort; Eating
• Interventions: Other: Food-2; Other: Food-3; Other: Food-1

• Registration Number: NCT04396275
• Lead Sponsor: Mount Saint Vincent University

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.

Detailed Description

Not available

Study Timeline

• Study Start: 2017-08-01
• Primary Completion: 2018-03-31
• Study Completion: 2018-03-31
• Study First Submitted: 2020-04-01
• Status Verified: 2020-05
• Study First Submitted QC: 2020-05-19
• Last Update Submitted: 2020-05-19
• Study First Posted: 2020-05-20
• Last Update Posted: 2020-05-20

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 53

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.

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Cooked whole yellow split peas	Food-2	A meal consisting of cooked yellow peas
Cooked rice (control)	Food-3	A meal consisting of cooked rice
Cooked whole navy beans	Food-1	A meal consisting of cooked navy beans

Primary Outcome Measures

Name	Time	Method
Subjective feeling of physical comfort	0-120 min	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.
Food intake	120 min	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.
Subjective appetite	0-120 min	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).

Secondary Outcome Measures

Name	Time	Method
Subjective perception of food palatability (pleasantness)	0, 120 min	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).

Trial Locations

Locations (1)

Mount Saint Vincent University; 🇨🇦 Halifax, Nova Scotia, Canada