The Effects of Lentil-containing Food Products on Satiety and Food Intake

University of Guelph24 enrolled

Overview

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.

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.

Study Type

INTERVENTIONAL

Allocation

RANDOMIZED

Purpose

OTHER

Masking

NONE

Enrollment

Conditions

Appetite Satiety Food Intake

Interventions

Small Green Lentil MuffinOTHER

Consumption of small green lentil muffin; consumption of ad libitum pizza test meal after 180 minutes

Split Red Lentil MuffinOTHER

Consumption of split red lentil muffin; consumption of ad libitum pizza test meal after 180 minutes

Wheat MuffinOTHER

Consumption of wheat muffin; consumption of ad libitum pizza test meal after 180 minutes

Eligibility

Sex: ALLMin age: 18 YearsMax age: 40 YearsHealthy volunteers:

Medical Language ↔ Plain English

Inclusion Criteria: * Healthy males and females * Age 18 to 40 years old * BMI 20-30 kg/m2 Exclusion Criteria: * 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

Locations (1)

Human Nutraceutical Research Unit

Guelph, Ontario, Canada

Outcomes

Primary Outcomes

Satiety

Satiety will be measured using 100mm visual analog scales (VAS) rating appetite sensations of hunger, fullness, desire to eat, and prospective consumption

Time frame: Acute: 0, 15, 30, 45, 60, 90, 120, 150, and 180 minutes after treatment consumption

Food Intake

Food intake will be measured as kilocalories using an ad libitum cheese pizza test meal

Time frame: Acute: 180 minutes following consumption of treatment

Secondary Outcomes

24-hour Energy Intake

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

Time frame: Acute: 24 hours

Data from ClinicalTrials.gov

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