The Benefits of Consuming Hummus as an Afternoon Snack

NCT ID: NCT03595462

Last Updated: 2019-05-02

Basic Information

• Recruitment Status: COMPLETED
• Clinical Phase: NA
• Total Enrollment: 33 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2018-06-08
• Study Completion Date: 2018-12-20

Brief Summary

The investigators propose a randomized snack study in normal to overweight adults that will test whether the consumption of different afternoon snacks will have different effects on appetite, mood, blood sugar control, and food intake.

Aim 1: To examine whether the addition of hummus as part of an afternoon snack will improve diet quality, particularly through assessments of daily:

• Vegetable consumption
• Snacking behavior
• Energy intake
• Food choices

Aim 2: To examine whether the addition of hummus as part of an afternoon snack will improve appetite control and satiety including assessments of:

• Appetite Control (hunger, desire to eat, prospective food consumption)
• Cravings (sweet, salty, savory)
• Satiety (fullness)
• Eating initiation

Aim 3: To examine whether the addition of hummus as part of an afternoon snack will improve free-living glycemic control.

Aim 4: To explore whether the addition of hummus as part of an afternoon snack will improve mood/energy states

Detailed Description

Experimental Design: For 6 consecutive days/treatment, the participants will consume either hummus and pretzels, granola bars, or no snack between 2-4 pm and refrain from eating anything else during this time. On day 7, the participants will consume a standard breakfast, at home, and will come in to the investigator's facility 1 h prior to their habitual lunch time. The participants will be placed in a comfortable room, void of all time cues and a standardized lunch will be consumed. At 3 h after lunch, the participants will complete baseline appetite, satiety, and mood questionnaires. The respective snack will be given to the participants, and they will have 20 minutes to eat the snack. Snack palatability will also be assessed. The participants will continue to complete the previous questionnaires until they voluntarily choose to eat (again). At 3 h after snack, they will be presented with ad libitum dinner and evening snacks. They will be permitted to eat as much or as little as they would like to eat over the remainder of the day. In addition, from day 3 to day 8 of the testing week, continuous glucose monitoring will be completed to assess glucose control.

Conditions

Appetitive Behavior

Study Design

• Allocation Method: RANDOMIZED
• Intervention Model: CROSSOVER
• Primary Study Purpose: PREVENTION
• Blinding Strategy: SINGLE

Study Groups

Snack

The study participants will be provided with a snack to consume every day of the week. The energy content of the snacks will be standardized to \~240 kcal. The snacks will have different levels of protein, fat, carbohydrates, sugar, and fiber.

Group Type: EXPERIMENTAL

Snack

Intervention Type: OTHER

Hummus and Pretzels- The study participants will be provided with a hummus and pretzels snack to consume every day for a week. The energy content of the hummus and pretzels will be ~240 kcal. The hummus and pretzels contain 6 g protein, 27 g carbohydrates, 0 g sugar, 4 g fiber, and 12 g fat.

Granola Bars- The study participants will be provided with two granola bars to consume every day for a week. The energy content of the two granola bars will be ~240 kcal. The two granola bars contain 4 g protein, 38 g carbohydrates, 16 g sugar, 2 g fiber, and 9 g fat.

No Snack

The study participants will not be provided with any snack and will be told to consume nothing from 2-4pm for a week.

Group Type: PLACEBO_COMPARATOR

No Snack

Intervention Type: OTHER

The study participants will not be provided with any snack and will be told to consume nothing from 2-4pm for a week.

Interventions

Snack

Hummus and Pretzels- The study participants will be provided with a hummus and pretzels snack to consume every day for a week. The energy content of the hummus and pretzels will be ~240 kcal. The hummus and pretzels contain 6 g protein, 27 g carbohydrates, 0 g sugar, 4 g fiber, and 12 g fat.

Granola Bars- The study participants will be provided with two granola bars to consume every day for a week. The energy content of the two granola bars will be ~240 kcal. The two granola bars contain 4 g protein, 38 g carbohydrates, 16 g sugar, 2 g fiber, and 9 g fat.

Intervention Type: OTHER

No Snack

The study participants will not be provided with any snack and will be told to consume nothing from 2-4pm for a week.

Intervention Type: OTHER

Eligibility Criteria

Inclusion Criteria

• normal to overweight (BMI: 18-32 kg/m2)
• no metabolic, psychological, or neurological diseases/conditions not currently or previously on a weight loss or other special diet (in the past 6 months)
• non-smoking
• not been clinically diagnosed with an eating disorder
• habitually eat an afternoon snack between 2:00-4:00 pm
• no food allergies related to the study snacks
• rates the overall liking of hummus higher than "Neither Like nor Dislike" on the screening palatability questionnaire.

Exclusion Criteria

• Clinically diagnosed with an eating disorder
• Metabolic, hormonal, and/or neural conditions/diseases that influence metabolism or appetite
• Currently or previously on a weight loss or other special diet (in the past 6 months)
• Gained/lost >10 lb. over the past 6 months
• Taking medication that would directly influence appetite (weight-loss drugs or antidepressant, steroid, or thyroid medication, unless dosage has been stable for at least 6 months)
• Not willing or able to complete all study testing procedures

• Minimum Eligible Age: 18 Years
• Maximum Eligible Age: 50 Years
• Eligible Sex: ALL
• Accepts Healthy Volunteers: Yes

Sponsors

Purdue University

OTHER

Sponsor Role: lead

Responsible Party

Heather Leidy

Associate Professor

Responsibility Role: PRINCIPAL_INVESTIGATOR

Principal Investigators

Heather J Leidy, PhD

Role: PRINCIPAL_INVESTIGATOR

Purdue University

Locations

Purdue University

West Lafayette, Indiana, United States

Countries

United States

Other Identifiers

1804020480

Identifier Type: -

Identifier Source: org_study_id