The Effects of Lentil-containing Food Products on Satiety and Food Intake
- Conditions
- SatietyAppetiteFood Intake
- Interventions
- Other: Small Green Lentil ChiliOther: Split Red Lentil ChiliOther: Split Red Lentil MuffinOther: Wheat MuffinOther: Small Green Lentil MuffinOther: Rice Chili
- Registration Number
- NCT03128684
- Lead Sponsor
- University of Guelph
- Brief Summary
The Lentil Satiety study will examine the effects of replacing wheat and rice with two types of lentils within food products (muffins and chilies) on satiety and food intake in healthy adults.
- Detailed Description
The Lentil Satiety study will examine the effects of replacing wheat and rice with two types of lentils (small green Eston and red split) within food products (muffins and chilies) on satiety and food intake in healthy adults, for a total of 6 study treatments. A total of 3 to 6 study visits (corresponding to consuming all muffins and/or all chilies) will take place where participants will consume one of the study treatments and subsequently complete satiety questionnaires over 180 minutes to measure satiety as subjective appetite sensations (hunger, fullness, desire to eat, and prospective food consumption). At 180 minutes, participants will receive ad libitum pizza and bottled water to consume until they are comfortably full for a measure of weighed food intake. At the end of each study visit, participants will be given a food scale and instructed to weigh and record all food and drink consumed for the remainder of the day for a measure of 24-hour energy intake.
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- All
- Target Recruitment
- 24
- Healthy males and females
- Age 18 to 40 years old
- BMI 20-30 kg/m2
- Blood pressure greater than 140/90 mmHg
- Major medical condition including a history of AIDS or hepatitis
- Medical or surgical event requiring hospitalization within 3 months of randomization
- Any medication use except stable dose (3 months) of oral contraceptives, blood pressure or statin medications
- Tobacco use
- Probiotic supplement use
- Dietary fibre supplement use
- Natural health products (NHPs) used for glycemic control (all other NHPs are ok, as long as stable for 3 months)
- Pulse consumption greater than 4 servings per week
- Food allergy or non-food life threatening allergy
- Pregnant or breastfeeding
- Alcohol consumption of greater than 14 drinks per week or greater than 4 drinks per sitting
- Recent or intended significant weight loss or gain (greater than 4kg in previous 3 months)
- Elite athletes
- Shift workers
- Breakfast skippers
- Score greater than 11, 9, or 8 on the Three Factor Eating Questionnaire (TFEQ) Cognitive Restraint, Disinhibition, and Hunger scales, respectively
- Dislike of frozen pizza
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- CROSSOVER
- Arm && Interventions
Group Intervention Description Small Green Lentil Chili Small Green Lentil Chili - Split Red Lentil Chili Split Red Lentil Chili - Split Red Lentil Muffin Split Red Lentil Muffin - Wheat Muffin Wheat Muffin - Small Green Lentil Muffin Small Green Lentil Muffin - Rice Chili Rice Chili -
- Primary Outcome Measures
Name Time Method Food Intake Acute: 180 minutes following consumption of treatment Food intake will be measured as kilocalories using an ad libitum cheese pizza test meal
Satiety Acute: 0, 15, 30, 45, 60, 90, 120, 150, and 180 minutes after treatment consumption Satiety will be measured using 100mm visual analog scales (VAS) rating appetite sensations of hunger, fullness, desire to eat, and prospective consumption
- Secondary Outcome Measures
Name Time Method 24-hour Energy Intake Acute: 24 hours 24-hour energy intake will be measured by providing electronic food scales to participants to weigh and record all food and drink consumed for the rest of the day after leaving the study visit
Trial Locations
- Locations (1)
Human Nutraceutical Research Unit
🇨🇦Guelph, Ontario, Canada