Appetitive Behavior
Conditions
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.
Interventions
COMBINATION_PRODUCTPulse flour
Traditionally processed pulse flour in vitro digestion conditions were related to potentially influence appetite sensations.
COMBINATION_PRODUCTPre-processed pulse flour
Pre-processing of pulse flour was related to altered in vitro digestion conditions and thus suggested to potentially influence appetite sensations.
Sponsors
KU Leuven
University of Copenhagen
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
PREVENTION
Masking
SINGLE (Subject)
Masking description
Single-blind
Intervention model description
A single-blind, randomised crossover design with one arm.
Eligibility
Sex/Gender
MALE
Age
18 Years to 45 Years
Healthy volunteers
Yes
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).
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Self-reported appetite assessment throughout the appetite test days | 2.5 hours | Visual analogue scales (VAS) will be measuring differences in perception of satiety, fullness, hunger and predicted prospective food consumption between the experimental condition compared to the control condition, with VAS 0-100 mm with 0 indicating no hunger or perceived ability to consume food / no satiety or no fullness) |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Secondary Energy Intake (kJ) of ad libitum meal | 30 min | Differences in (secondary) energy intake after the test-meals at the ad libitum meal will be compared to the control condition |
| Satiety quotient (SQ) | 30 min | Visual analogue scales (VAS) will be measuring differences in SQ consumption before and after the experimental condition compared to the control condition (0-100 mm with 0 indicating no hunger or perccieved ability to consume food / no satiety or no fullness) |
Countries
Denmark
Outcome results
None listed