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Food Structure of Pulses and Satiety

23. august 2021 opdateret af: Katharina Pälchen, University of Copenhagen

Impact of Pulse Processing on Feelings of Appetite and Satiety

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.

Studieoversigt

Status

Afsluttet

Betingelser

Intervention / Behandling

Undersøgelsestype

Interventionel

Tilmelding (Faktiske)

26

Fase

  • Ikke anvendelig

Kontakter og lokationer

Dette afsnit indeholder kontaktoplysninger for dem, der udfører undersøgelsen, og oplysninger om, hvor denne undersøgelse udføres.

Studiesteder

  • Danmark
      • Copenhagen, Danmark
        • Department of Food Science/ Section for Food Design and Consumer Behaviour

Deltagelseskriterier

Forskere leder efter personer, der passer til en bestemt beskrivelse, kaldet berettigelseskriterier. Nogle eksempler på disse kriterier er en persons generelle helbredstilstand eller tidligere behandlinger.

Berettigelseskriterier

Aldre berettiget til at studere

18 år til 45 år (Voksen)

Tager imod sunde frivillige

Ja

Køn, der er berettiget til at studere

Han

Beskrivelse

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).

Studieplan

Dette afsnit indeholder detaljer om studieplanen, herunder hvordan undersøgelsen er designet, og hvad undersøgelsen måler.

Hvordan er undersøgelsen tilrettelagt?

Design detaljer

  • Primært formål: Forebyggelse
  • Tildeling: Randomiseret
  • Interventionel model: Crossover opgave
  • Maskning: Enkelt

Våben og indgreb

Deltagergruppe / Arm
Intervention / Behandling
Eksperimentel: 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.
Kombinationsprodukt: Pulse flour
Traditionally processed pulse flour in vitro digestion conditions were related to potentially influence appetite sensations.
Eksperimentel: 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.
Kombinationsprodukt: 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.

Hvad måler undersøgelsen?

Primære resultatmål

Resultatmål
Foranstaltningsbeskrivelse
Tidsramme
Self-reported appetite assessment throughout the appetite test days
Tidsramme: 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)
2.5 hours

Sekundære resultatmål

Resultatmål
Foranstaltningsbeskrivelse
Tidsramme
Secondary Energy Intake (kJ) of ad libitum meal
Tidsramme: 30 min
Differences in (secondary) energy intake after the test-meals at the ad libitum meal will be compared to the control condition
30 min
Satiety quotient (SQ)
Tidsramme: 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)
30 min

Samarbejdspartnere og efterforskere

Det er her, du vil finde personer og organisationer, der er involveret i denne undersøgelse.

Sponsor

University of Copenhagen

Samarbejdspartnere

KU Leuven

Datoer for undersøgelser

Disse datoer sporer fremskridtene for indsendelser af undersøgelsesrekord og resumeresultater til ClinicalTrials.gov. Studieregistreringer og rapporterede resultater gennemgås af National Library of Medicine (NLM) for at sikre, at de opfylder specifikke kvalitetskontrolstandarder, før de offentliggøres på den offentlige hjemmeside.

Studer store datoer

Studiestart (Faktiske)

1. juni 2021

Primær færdiggørelse (Faktiske)

30. juni 2021

Studieafslutning (Faktiske)

31. juli 2021

Datoer for studieregistrering

Først indsendt

4. juni 2021

Først indsendt, der opfyldte QC-kriterier

4. juni 2021

Først opslået (Faktiske)

10. juni 2021

Opdateringer af undersøgelsesjournaler

Sidste opdatering sendt (Faktiske)

27. august 2021

Sidste opdatering indsendt, der opfyldte kvalitetskontrolkriterier

23. august 2021

Sidst verificeret

1. august 2021

Mere information

Begreber relateret til denne undersøgelse

Andre undersøgelses-id-numre

  • UCopenhagen 514-0254/21-5000

Plan for individuelle deltagerdata (IPD)

Planlægger du at dele individuelle deltagerdata (IPD)?

INGEN

Lægemiddel- og udstyrsoplysninger, undersøgelsesdokumenter

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Disse oplysninger blev hentet direkte fra webstedet clinicaltrials.gov uden ændringer. Hvis du har nogen anmodninger om at ændre, fjerne eller opdatere dine undersøgelsesoplysninger, bedes du kontakte register@clinicaltrials.gov. Så snart en ændring er implementeret på clinicaltrials.gov, vil denne også blive opdateret automatisk på vores hjemmeside .

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