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

Mount Saint Vincent University53 enrolled

Overview

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.

Study Type

INTERVENTIONAL

Allocation

RANDOMIZED

Purpose

BASIC_SCIENCE

Masking

NONE

Enrollment

Conditions

Food Eating Satiety Physical Comfort

Interventions

Food-1OTHER

Cooked whole navy beans (300 kcal)

Food-2OTHER

Cooked whole yellow split peas (300 kcal)

Food-3OTHER

Cooked rice considered as control (300 kcal)

Eligibility

Sex: ALLMin age: 12 YearsMax age: 14 YearsHealthy volunteers:

Medical Language ↔ Plain English

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.

Locations (1)

Mount Saint Vincent University

Halifax, Nova Scotia, Canada

Outcomes

Primary Outcomes

Food intake

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.

Time frame: 120 min

Subjective appetite

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).

Time frame: 0-120 min

Subjective feeling of physical comfort

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.

Time frame: 0-120 min

Secondary Outcomes

Subjective perception of food palatability (pleasantness)

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).

Time frame: 0, 120 min

Data from ClinicalTrials.gov

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