The Effect of Buckwheat on Blood Glucose, Satiety and Food Intake
Trial Snapshot
- Phase
- Not Applicable
- Status
- Completed
- Enrollment
- 22
- Locations
- 1
- Primary Endpoint
- Subjective appetite
Study Overview
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.
Study Design
- Study Type
- Interventional
- Allocation
- Randomized
- Intervention Model
- Crossover
- Primary Purpose
- Basic Science
- Masking
- None
Eligibility Criteria
- Ages
- 18 Years to 30 Years (Adult)
- Sex
- Male
- Accepts Healthy Volunteers
- Yes
Inclusion Criteria
- •18-30 years
Exclusion Criteria
- •Taking medication
- •Breakfast skippers
Arms & Interventions
Buckwheat
Cooked buckwheat
Intervention: Food-1 (Other)
Couscous
Cooked couscous
Intervention: Food-2 (Other)
Water
Potable water
Intervention: Food-3 (Other)
Outcomes
Primary Outcomes
Subjective appetite
Time Frame: 0-120 minutes
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).
Food intake
Time Frame: 120 minutes
The amount of energy (kcal) consumed ad libitum with the test meal (pizza lunch) two hours later.
Secondary Outcomes
- Subjective feeling of physical comfort(0-120 minutes)
- Subjective perception of food palatability (pleasantness)(0, 120 minutes)
Investigators
Bohdan Luhovyy
Associate Professor
Mount Saint Vincent University