The Effect of Buckwheat and Couscous on Satiety and Food Intake in Young Adults

Not Applicable

Completed

• Conditions: Appetite; Food; Eating
• Interventions: Other: Food-1; Other: Food-3; Other: Food-2

• Registration Number: NCT04377282
• Lead Sponsor: Mount Saint Vincent University

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.

Detailed Description

Not available

Study Timeline

• Study Start: 2012-03
• Primary Completion: 2020-03-15
• Study First Submitted: 2020-05-02
• Study First Submitted QC: 2020-05-02
• Study First Posted: 2020-05-06
• Study Completion: 2020-06-26
• Status Verified: 2020-08
• Last Update Submitted: 2020-08-31
• Last Update Posted: 2020-09-01

Recruitment & Eligibility

• Status: COMPLETED
• Sex: Male
• Target Recruitment: 22

Inclusion Criteria

• Healthy
• 18-30 years

Exclusion Criteria

• Smokers
• Taking medication
• Breakfast skippers

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Buckwheat	Food-1	Cooked buckwheat
Water	Food-3	Potable water
Couscous	Food-2	Cooked couscous

Primary Outcome Measures

Name	Time	Method
Subjective appetite	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	120 minutes	The amount of energy (kcal) consumed ad libitum with the test meal (pizza lunch) two hours later.

Secondary Outcome Measures

Name	Time	Method
Subjective feeling of physical comfort	0-120 minutes	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.
Subjective perception of food palatability (pleasantness)	0, 120 minutes	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