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The Effect of Different Types of Plant-Based Fiber in a Protein-Containing Meal During Satiety and Hunger States

NCT ID: NCT04601025

Last Updated: 2020-10-27

Study Results

Results pending

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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Recruitment Status

COMPLETED

Clinical Phase

NA

Total Enrollment

17 participants

Study Classification

INTERVENTIONAL

Study Start Date

2019-05-28

Study Completion Date

2019-10-10

Brief Summary

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The study was carried out once a week on the same day and for three-week duration, with total of 17 randomly selected participants with ages between 18 and 24 years. The test foods containing different vegetable fiber sources (chickpeas and oats) were given to the participants every week as isocaloric, which have been the control food for a week. The satiety status was evaluated by visual analog scale (VAS) for total of five times as immediately before the test food consumption and at 30, 60, 90 and 120 minutes after consumption. Fasting and postprandial blood glucose levels were measured. A 24-hour retrospective food consumption record was obtained the next day.

Detailed Description

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Conditions

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Appetitive Behavior Satiety

Study Design

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Allocation Method

RANDOMIZED

Intervention Model

CROSSOVER

Primary Study Purpose

BASIC_SCIENCE

Blinding Strategy

SINGLE

Participants

Study Groups

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Yoghurt

Group Type EXPERIMENTAL

Yoghurt

Intervention Type DIETARY_SUPPLEMENT

200 ml plain full-fat yoghurt

Chickpea+Yoghurt

Group Type EXPERIMENTAL

Chickpea+Yoghurt

Intervention Type DIETARY_SUPPLEMENT

80 ml plain full-fat yoghurt + 70 gr cooked chickpea

Oat+Yoghurt

Group Type EXPERIMENTAL

Oat+Yoghurt

Intervention Type DIETARY_SUPPLEMENT

80 ml plain full-fat yoghurt + 100 gr cooked oat

Interventions

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Yoghurt

200 ml plain full-fat yoghurt

Intervention Type DIETARY_SUPPLEMENT

Chickpea+Yoghurt

80 ml plain full-fat yoghurt + 70 gr cooked chickpea

Intervention Type DIETARY_SUPPLEMENT

Oat+Yoghurt

80 ml plain full-fat yoghurt + 100 gr cooked oat

Intervention Type DIETARY_SUPPLEMENT

Eligibility Criteria

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Inclusion Criteria

* Age range of 18-24 years,
* Studying at the university,
* Not smoking,
* Having normal BMI according to the World Health Organization (18.5-24.9 kg / m2),
* Satisfy blood donation criteria,
* Along with not suffering from diabetes,
* Abnormal thyroid problem,
* Gastrointestinal disorder,
* Food allergy or intolerance

Exclusion Criteria

* Individuals who smoke,
* Follow a special diet program,
* Having eating disorder,
* Vegan or vegetarian,
* Do not consume legumes,
* Having gluten or lactose intolerance,
* Suffering from a chronic disease,
* Pregnant or breastfeeding
Minimum Eligible Age

18 Years

Maximum Eligible Age

25 Years

Eligible Sex

FEMALE

Accepts Healthy Volunteers

Yes

Sponsors

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Medipol University

OTHER

Sponsor Role collaborator

Kutahya Health Sciences University

OTHER

Sponsor Role lead

Responsible Party

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Hilal Hizli Güldemir

Assist. Prof.

Responsibility Role PRINCIPAL_INVESTIGATOR

Locations

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Medipol University

Istanbul, , Turkey (Türkiye)

Site Status

Countries

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Turkey (Türkiye)

Other Identifiers

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CL10840098

Identifier Type: -

Identifier Source: org_study_id