Food Structure of Pulses and Satiety

NCT ID: NCT04922125

Last Updated: 2021-08-27

Basic Information

• Recruitment Status: COMPLETED
• Clinical Phase: NA
• Total Enrollment: 26 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2021-06-01
• Study Completion Date: 2021-07-31

Brief Summary

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.

Conditions

Appetitive Behavior

Study Design

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

Study Groups

Pulse flour

Puree produced from pulse flours and with added oil and herbs/spices. To standardize test products on textural aspects, different levels of thickener will be added. All test products will be produced in the Future Consumer Lab at the Department of Food Science at the University of Copenhagen prior to the appetite test days. Pulse flour will be produced in the food-grade laboratory environment at the Department of Food Design and Consumer behavior and dried prior to use.

Group Type: EXPERIMENTAL

Pulse flour

Intervention Type: COMBINATION_PRODUCT

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

Pre-processed pulse flour

Puree produced from pre-processed pulse flour with different structural aspects and with added oil and herbs/spices. To standardize test products on textural aspects, different levels of thickener will be added. All test products will be produced in the Future Consumer Lab at the Department of Food Science at the University of Copenhagen prior to the appetite test days. Pulse flour will be produced in the food-grade laboratory environment at the Department of Food Design and Consumer behavior and dried prior to use.

Group Type: EXPERIMENTAL

Pre-processed pulse flour

Intervention Type: COMBINATION_PRODUCT

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

Interventions

Pulse flour

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

Intervention Type: COMBINATION_PRODUCT

Pre-processed pulse flour

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

Intervention Type: COMBINATION_PRODUCT

Eligibility Criteria

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).

• Minimum Eligible Age: 18 Years
• Maximum Eligible Age: 45 Years
• Eligible Sex: MALE
• Accepts Healthy Volunteers: Yes

Sponsors

KU Leuven

OTHER

Sponsor Role: collaborator

University of Copenhagen

OTHER

Sponsor Role: lead

Responsible Party

Katharina Pälchen

Principal Investigator

Responsibility Role: PRINCIPAL_INVESTIGATOR

Locations

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

Copenhagen, , Denmark

Countries

Denmark

Other Identifiers

UCopenhagen 514-0254/21-5000

Identifier Type: -

Identifier Source: org_study_id