Study of the Satiating Properties of a Hybrid Protein Snack Mainly From Chickpeas
NCT ID: NCT05375175
Last Updated: 2022-06-28
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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UNKNOWN
NA
23 participants
INTERVENTIONAL
2022-06-20
2023-06-01
Brief Summary
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Detailed Description
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A greater satiating effect is expected with the hybrid snack, given that the fiber in chickpea flour is higher than that of dry chickpeas. In addition, chickpea flour is rich in soluble fiber (a type of fiber that helps retain water and therefore slows down digestion) having positive effects on the gastrointestinal tract and on the metabolism of LDL cholesterol, as well as on blood glucose .
Foods high in complex carbohydrates and fiber have a satiating effect due to their fiber content. It is known that the most satiating macronutrient is protein if the food also contains fiber, this favors that some nutrients are not fully absorbed, including fat. Hence, these foods have a satiety index greater than fat itself, thus favoring adherence to diet and body weight, since it is possible to control portions, avoiding snacking on unhealthy products.
Conditions
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Study Design
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RANDOMIZED
CROSSOVER
It is a randomized, crossover, double-blind, and controlled trial. The intervention will consist of the administration of 20 g of one or another snack (Fertinagro Company) that will be eaten at fasting in the morning. Participants will be fasting for 12 hours for solid or liquid food and more than 1 hour after ingestion of water. Blood samples will be obtained after venepuncture at 7:45 a.m. before eating snacks and 15, 30, 60, 90 and 120 minutes after it.
Within a period of 20 days +\_5 days, the intervention will be carried out with the second type of snack according to randomization. The total duration of the study is expected to be 2.5 to 3 months.
BASIC_SCIENCE
TRIPLE
Study Groups
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Hybrid Snack
Hybrid Snack: combination of legumes, in the highest proportion, and lean meat.
Hybrid Snack
The intervention will consist of the administration of 20 g of the snack (produced by Fertinagro Company) that will be eaten at fasting in the morning. Participants will be fasting for 12 hours for solid or liquid food and more than 1 hour after ingestion of water. Blood samples will be obtained after venepuncture at 7:45 a.m. before eating snacks and 15, 30, 60, 90 and 120 minutes after it.
Hybrid snack: combination of legumes in the highest proportion and lean meat.
It will have the following composition:
Ingredients (%):
Chickpea flour 45.40% Natural emulsifier 0.40% Meat 15.50% Olive oil 1.00% Sunflower oil 4.00% Water 22.50% Onion powder 0.30% Garlic powder 0.20% Thyme 0.60% Tomato powder 10.00%
Meat snack
Meat snack: composed of meat from loin tape
Meat snack
The intervention will consist of the administration of 20 g of the snack (produced by Fertinagro Company) that will be eaten at fasting in the morning. Participants will be fasting for 12 hours for solid or liquid food and more than 1 hour after ingestion of water. Blood samples will be obtained after venepuncture at 7:45 a.m. before eating snacks and 15, 30, 60, 90 and 120 minutes after it.
Snack sausage:
Composed solely of meat from loin tape
It will have the following composition:
Ingredients (%):
Shoulder meat 4 mm 94.13% Low sodium salt 3.30% Maltodextrin 1.65% Spices 0.28% Natural dye 0.64%
Interventions
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Hybrid Snack
The intervention will consist of the administration of 20 g of the snack (produced by Fertinagro Company) that will be eaten at fasting in the morning. Participants will be fasting for 12 hours for solid or liquid food and more than 1 hour after ingestion of water. Blood samples will be obtained after venepuncture at 7:45 a.m. before eating snacks and 15, 30, 60, 90 and 120 minutes after it.
Hybrid snack: combination of legumes in the highest proportion and lean meat.
It will have the following composition:
Ingredients (%):
Chickpea flour 45.40% Natural emulsifier 0.40% Meat 15.50% Olive oil 1.00% Sunflower oil 4.00% Water 22.50% Onion powder 0.30% Garlic powder 0.20% Thyme 0.60% Tomato powder 10.00%
Meat snack
The intervention will consist of the administration of 20 g of the snack (produced by Fertinagro Company) that will be eaten at fasting in the morning. Participants will be fasting for 12 hours for solid or liquid food and more than 1 hour after ingestion of water. Blood samples will be obtained after venepuncture at 7:45 a.m. before eating snacks and 15, 30, 60, 90 and 120 minutes after it.
Snack sausage:
Composed solely of meat from loin tape
It will have the following composition:
Ingredients (%):
Shoulder meat 4 mm 94.13% Low sodium salt 3.30% Maltodextrin 1.65% Spices 0.28% Natural dye 0.64%
Eligibility Criteria
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Inclusion Criteria
Exclusion Criteria
* Chronic medication except contraceptives
* Diagnosis of inflammatory bowel disease (IBD)
* Any serious active disease that prevents or disables to adequately follow the study
* Regular cannabis users
* Alcoholism or active drug dependence
* Inability to give informed consent
* Pregnancy and lactation
* Intolerance to any of the components of the two snack which are intended to be tested
18 Years
30 Years
ALL
Yes
Sponsors
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Parc de Salut Mar
OTHER
Responsible Party
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Principal Investigators
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Montse Fitó
Role: PRINCIPAL_INVESTIGATOR
Parc de Salut Mar
Locations
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IMIM
Barcelona, , Spain
Countries
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Other Identifiers
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IDI-20190984
Identifier Type: -
Identifier Source: org_study_id
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