The Effect of Buckwheat on Blood Glucose, Satiety and Food Intake
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 22
- 试验地点
- 2
- 主要终点
- Subjective appetite
研究概览
简要总结
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.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Basic Science
- 盲法
- None
入排标准
- 年龄范围
- 18 Years 至 30 Years（Adult）
- 性别
- Male
- 接受健康志愿者
- 是
入选标准
- •18-30 years
排除标准
- •Taking medication
- •Breakfast skippers
结局指标
主要结局
Subjective appetite
时间窗: 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
时间窗: 120 minutes
The amount of energy (kcal) consumed ad libitum with the test meal (pizza lunch) two hours later.
次要结局
- Subjective feeling of physical comfort(0-120 minutes)
- Subjective perception of food palatability (pleasantness)(0, 120 minutes)
研究者
Bohdan Luhovyy
Associate Professor
Mount Saint Vincent University