Food Structure of Pulses and Satiety

University of Copenhagen26 enrolled

Overview

Diets containing (whole) pulses have been associated with the potential to increase satiety (and acute food intake). In vitro digestion studies of pulses have shown that (thermal) processing has the potential to modulate macronutrient digestion kinetics. Changes in food (micro)strucutral properties have been identified to retard nutrient release, with a possible effect on appetite sensations. Based on distinct in vitro digestion behaviour, two differently processed pulse meals were chosen to be investigated in humans with the aim to confirm in vitro findings and gain a mechanistic understanding of the influence of structural aspects of pulses on appetite sensations.

Study Type

INTERVENTIONAL

Allocation

RANDOMIZED

Purpose

PREVENTION

Masking

SINGLE

Enrollment

Conditions

Appetitive Behavior

Interventions

Pulse flourCOMBINATION_PRODUCT

Traditionally processed pulse flour in vitro digestion conditions were related to potentially influence appetite sensations.

Pre-processed pulse flourCOMBINATION_PRODUCT

Pre-processing of pulse flour was related to altered in vitro digestion conditions and thus suggested to potentially influence appetite sensations.

Eligibility

Sex: MALEMin age: 18 YearsMax age: 45 YearsHealthy volunteers:

Medical Language ↔ Plain English

Inclusion Criteria: * BMI (between 18 and 30 kg/m2) * Healthy men * Age between 18-45 * Regular breakfast eaters (≥ 4 times a week) * No allergies Exclusion Criteria: * Chronic diseases (diabetes, cardiovascular diseases, or other metabolic diseases that could affect the study) * Use of daily prescription medicine * Use of dietary supplements that could affect appetite (used within the last month up to or during the study) * Smoking or use of any nicotine product (used daily within the last three months up to or during the study) * Over 10 h of strenuous physical activity per week * Participation in other clinical studies (participation within the last month up to the study or during the study) * Food allergies * Weight change of more than ±3 kg from screening until the trial will be completed * Inability to comply with the procedures required by the study (including an 8-10 h fast before the trial days).

Locations (1)

Department of Food Science/ Section for Food Design and Consumer Behaviour

Copenhagen, Denmark

Outcomes

Primary Outcomes

Self-reported appetite assessment throughout the appetite test days

Visual analogue scales (VAS) will be measuring differences in perception of satiety, fullness, hunger and predicted prospective food consumption between the experimental condition compared to the control condition, with VAS 0-100 mm with 0 indicating no hunger or perceived ability to consume food / no satiety or no fullness)

Time frame: 2.5 hours

Secondary Outcomes

Secondary Energy Intake (kJ) of ad libitum meal

Differences in (secondary) energy intake after the test-meals at the ad libitum meal will be compared to the control condition

Time frame: 30 min

Satiety quotient (SQ)

Visual analogue scales (VAS) will be measuring differences in SQ consumption before and after the experimental condition compared to the control condition (0-100 mm with 0 indicating no hunger or perccieved ability to consume food / no satiety or no fullness)

Time frame: 30 min

Data from ClinicalTrials.gov

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