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OpenTrials
Completed

NCT Number: NCT04377282

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

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.

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Key information

Conditions

Food Appetite Eating

Age range

18 year–30 year

Sex eligibility

Male

Study type

Interventional

Phase

Not applicable

Primary location

Mount Saint Vincent University

Halifax, Nova Scotia, B3M 2J6, Canada

Who can participate

Healthy volunteers accepted: Yes

Only the study team can determine whether someone qualifies for participation.

Inclusion criteria

  • Healthy
  • 18-30 years

Exclusion criteria

  • Smokers
  • Taking medication
  • Breakfast skippers

Treatment and study plan

Food-1

Other

Cooked buckwheat

Food-2

Other

Cooked couscous

Food-3

Other

Water

Primary outcomes

  1. Food intake

    Time frame: 120 minutes

    The amount of energy (kcal) consumed ad libitum with the test meal (pizza lunch) two hours later.

  2. 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).

Secondary outcomes

  1. Subjective feeling of physical comfort

    Time frame: 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.

  2. Subjective perception of food palatability (pleasantness)

    Time frame: 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).

Sponsors and collaborators

Lead sponsor

Mount Saint Vincent University

Other

Registry information

Official study title

The Effect of Buckwheat on Blood Glucose, Satiety and Food Intake

Important dates

Study start
2012
Primary completion
2020
Study completion
2020
First posted
May 6, 2020
Registry last updated
Sep 1, 2020

OpenTrials presents study information sourced from ClinicalTrials.gov. The official registry record should be consulted for the latest information.

View the official ClinicalTrials.gov record (opens in a new tab)

This listing is for discovery and informational purposes only. It is not medical advice, does not guarantee that a study is recruiting, and does not determine eligibility. Contact the study team and a qualified healthcare professional when considering participation.

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