Food Structure of Pulses and Satiety

Not Applicable

Completed

• Conditions: Appetitive Behavior
• Interventions: Combination Product: Pre-processed pulse flour; Combination Product: Pulse flour

• Registration Number: NCT04922125
• Lead Sponsor: University of Copenhagen

Brief Summary

Diets containing (whole) pulses have been associated with the potential to increase satiety (and acute food intake). In vitro digestion studies of pulses have shown that (thermal) processing has the potential to modulate macronutrient digestion kinetics. Changes in food (micro)strucutral properties have been identified to retard nutrient release, with a possible effect on appetite sensations. Based on distinct in vitro digestion behaviour, two differently processed pulse meals were chosen to be investigated in humans with the aim to confirm in vitro findings and gain a mechanistic understanding of the influence of structural aspects of pulses on appetite sensations.

Detailed Description

Not available

Study Timeline

• Study Start: 2021-06-01
• Study First Submitted: 2021-06-04
• Study First Submitted QC: 2021-06-04
• Study First Posted: 2021-06-10
• Primary Completion: 2021-06-30
• Study Completion: 2021-07-31
• Status Verified: 2021-08
• Last Update Submitted: 2021-08-23
• Last Update Posted: 2021-08-27

Recruitment & Eligibility

• Status: COMPLETED
• Sex: Male
• Target Recruitment: 26

Inclusion Criteria

• BMI (between 18 and 30 kg/m2)
• Healthy men
• Age between 18-45
• Regular breakfast eaters (≥ 4 times a week)
• No allergies

Exclusion Criteria

• Chronic diseases (diabetes, cardiovascular diseases, or other metabolic diseases that could affect the study)
• Use of daily prescription medicine
• Use of dietary supplements that could affect appetite (used within the last month up to or during the study)
• Smoking or use of any nicotine product (used daily within the last three months up to or during the study)
• Over 10 h of strenuous physical activity per week
• Participation in other clinical studies (participation within the last month up to the study or during the study)
• Food allergies
• Weight change of more than ±3 kg from screening until the trial will be completed
• Inability to comply with the procedures required by the study (including an 8-10 h fast before the trial days).

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Pre-processed pulse flour	Pre-processed pulse flour	Puree produced from pre-processed pulse flour with different structural aspects and with added oil and herbs/spices. To standardize test products on textural aspects, different levels of thickener will be added. All test products will be produced in the Future Consumer Lab at the Department of Food Science at the University of Copenhagen prior to the appetite test days. Pulse flour will be produced in the food-grade laboratory environment at the Department of Food Design and Consumer behavior and dried prior to use.
Pulse flour	Pulse flour	Puree produced from pulse flours and with added oil and herbs/spices. To standardize test products on textural aspects, different levels of thickener will be added. All test products will be produced in the Future Consumer Lab at the Department of Food Science at the University of Copenhagen prior to the appetite test days. Pulse flour will be produced in the food-grade laboratory environment at the Department of Food Design and Consumer behavior and dried prior to use.

Primary Outcome Measures

Name	Time	Method
Self-reported appetite assessment throughout the appetite test days	2.5 hours	Visual analogue scales (VAS) will be measuring differences in perception of satiety, fullness, hunger and predicted prospective food consumption between the experimental condition compared to the control condition, with VAS 0-100 mm with 0 indicating no hunger or perceived ability to consume food / no satiety or no fullness)

Secondary Outcome Measures

Name	Time	Method
Secondary Energy Intake (kJ) of ad libitum meal	30 min	Differences in (secondary) energy intake after the test-meals at the ad libitum meal will be compared to the control condition
Satiety quotient (SQ)	30 min	Visual analogue scales (VAS) will be measuring differences in SQ consumption before and after the experimental condition compared to the control condition (0-100 mm with 0 indicating no hunger or perccieved ability to consume food / no satiety or no fullness)

Trial Locations

Locations (1)

Department of Food Science/ Section for Food Design and Consumer Behaviour; 🇩🇰 Copenhagen, Denmark