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OpenTrials
Completed

NCT Number: NCT04396275

The Effect of Navy Beans and Yellow Peas on Satiety in Children

The frequent consumption of pulses is associated with multiple cardiometabolic benefits in adults including a lower risk for overweight and obesity. However, it remains unclear whether these effects are mediated through the short-term mechanisms, including enhanced satiety and reduced food intake (FI), or through the long-term metabolic effects triggered by regular consumption of pulses. The objective of this study is to investigate the short-term effect of cooked pulses served in the amount similar to their recommended serving of 175ml (3/4 cup) on food intake in 12-14y children, and gastrointestinal comfort over 2-hours. The secondary objective is to evaluate how children perceive the sensory characteristics of the meals made with the whole pulses.

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Key information

Conditions

Food Eating Physical Comfort Satiety

Age range

12 year–14 year

Sex eligibility

All sexes

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 boys and girls born at full-term
  • do not receive any medications

Exclusion criteria

  • Food sensitivities or allergies
  • Dietary restrictions
  • Health problems
  • Learning, emotional or behavioral problems.

Treatment and study plan

Food-1

Other

Cooked whole navy beans (300 kcal)

Food-2

Other

Cooked whole yellow split peas (300 kcal)

Food-3

Other

Cooked rice considered as control (300 kcal)

Primary outcomes

  1. Food intake

    Time frame: 120 min

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

  2. Subjective appetite

    Time frame: 0-120 min

    The subjective assessment of appetite parameters including 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).

  3. Subjective feeling of physical comfort

    Time frame: 0-120 min

    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.

Secondary outcomes

  1. Subjective perception of food palatability (pleasantness)

    Time frame: 0, 120 min

    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 Cooked Whole Navy Beans and Yellow Peas on Short-term Satiety and Food Intake in Children

Important dates

Study start
2017
Primary completion
2018
Study completion
2018
First posted
May 20, 2020
Registry last updated
May 20, 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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