The Effect of Buckwheat and Couscous on Satiety and Food Intake in Young Adults
NCT ID: NCT04377282
Last Updated: 2020-09-01
Study Results
The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.
Basic Information
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COMPLETED
NA
22 participants
INTERVENTIONAL
2012-03-31
2020-06-26
Brief Summary
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Detailed Description
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Conditions
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Study Design
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RANDOMIZED
CROSSOVER
BASIC_SCIENCE
NONE
Study Groups
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Buckwheat
Cooked buckwheat
Food-1
Cooked buckwheat
Couscous
Cooked couscous
Food-2
Cooked couscous
Water
Potable water
Food-3
Water
Interventions
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Food-1
Cooked buckwheat
Food-2
Cooked couscous
Food-3
Water
Eligibility Criteria
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Inclusion Criteria
* 18-30 years
Exclusion Criteria
* Taking medication
* Breakfast skippers
18 Years
30 Years
MALE
Yes
Sponsors
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Mount Saint Vincent University
OTHER
Responsible Party
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Bohdan Luhovyy
Associate Professor
Principal Investigators
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Bohdan L. L Luhovyy, PhD
Role: PRINCIPAL_INVESTIGATOR
Mount Saint Vincent University
Locations
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Mount Saint Vincent University
Halifax, Nova Scotia, Canada
Countries
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Other Identifiers
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2019-085
Identifier Type: -
Identifier Source: org_study_id
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