Functional Cereal-based Products Fortified With Legumes for Satiety and Weight Management
Overview
- Phase
- Not Applicable
- Status
- Completed
- Sponsor
- Harokopio University
- Enrollment
- 15
- Locations
- 1
- Primary Endpoint
- Change in glucose AUC
Overview
Brief Summary
Legumes are rich source of proteins and dietary fibers which are associated with satiety and amelioration of postprandial glycemic response. The purpose of the study is to examine the effects of cereal-based products fortified with legumes on appetite regulation and body weight management.
Detailed Description
Postprandial glycemic response as well as response of hormones related to appetite regulation after consumption of cereal-based products fortified with legumes will be evaluated. Apparently healthy subjects with normal body weight and overweight subjects will participate in the study (two protocols). Certain effects on metabolites related to the composition of the different products will be examined. The results of the study will help in the design of a long-term clinical trial regarding the effects of the functional products on body weight management in overweight subjects.
Study Design
- Study Type
- Interventional
- Allocation
- Randomized
- Intervention Model
- Crossover
- Primary Purpose
- Prevention
- Masking
- Single (Participant)
Masking Description
Foods do not differ in shape or color. Participants are blinded to the treatments.
Eligibility Criteria
- Ages
- 20 Years to 40 Years (Adult)
- Sex
- All
- Accepts Healthy Volunteers
- Yes
Inclusion Criteria
- •normal exercise and dietary habits
- •weight stable for at least 3 months before enrollment
Exclusion Criteria
- •pregnancy
- •chronic medical illness
- •use of nutritional supplements
- •regular intense exercise
- •alcohol consumption \>2 drinks per day
Outcomes
Primary Outcomes
Change in glucose AUC
Time Frame: Time points: 0 (before food consumption), 30, 60, 90,120,180 minutes postprandially for each food (totally four times)
Change in glucose AUC after consumption of the products compared to the AUC after consumption of the reference food
Secondary Outcomes
No secondary outcomes reported
Investigators
Amalia Yanni
Research and Teaching Associate-Staff
Harokopio University