Food Structure of Pulses and Satiety
2021年8月23日 更新者：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.
研究概览
研究类型
介入性
注册 (实际的)
26
阶段
- 不适用
联系人和位置
本节提供了进行研究的人员的详细联系信息，以及有关进行该研究的地点的信息。
学习地点
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Copenhagen、丹麦
- Department of Food Science/ Section for Food Design and Consumer Behaviour
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参与标准
研究人员寻找符合特定描述的人，称为资格标准。这些标准的一些例子是一个人的一般健康状况或先前的治疗。
资格标准
适合学习的年龄
18年 至 45年 (成人)
接受健康志愿者
是的
有资格学习的性别
男性
描述
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).
学习计划
本节提供研究计划的详细信息，包括研究的设计方式和研究的衡量标准。
研究是如何设计的？
设计细节
- 主要用途：预防
- 分配：随机化
- 介入模型：交叉作业
- 屏蔽：单身的
武器和干预
参与者组/臂 |
干预/治疗 |
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实验性的：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.
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Traditionally processed pulse flour in vitro digestion conditions were related to potentially influence appetite sensations.
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实验性的：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.
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Pre-processing of pulse flour was related to altered in vitro digestion conditions and thus suggested to potentially influence appetite sensations.
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研究衡量的是什么？
主要结果指标
结果测量 |
措施说明 |
大体时间 |
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Self-reported appetite assessment throughout the appetite test days
大体时间：2.5 hours
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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)
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2.5 hours
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次要结果测量
结果测量 |
措施说明 |
大体时间 |
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Secondary Energy Intake (kJ) of ad libitum meal
大体时间：30 min
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Differences in (secondary) energy intake after the test-meals at the ad libitum meal will be compared to the control condition
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30 min
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Satiety quotient (SQ)
大体时间：30 min
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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)
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30 min
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合作者和调查者
在这里您可以找到参与这项研究的人员和组织。
研究记录日期
这些日期跟踪向 ClinicalTrials.gov 提交研究记录和摘要结果的进度。研究记录和报告的结果由国家医学图书馆 (NLM) 审查，以确保它们在发布到公共网站之前符合特定的质量控制标准。
研究主要日期
学习开始 (实际的)
2021年6月1日
初级完成 (实际的)
2021年6月30日
研究完成 (实际的)
2021年7月31日
研究注册日期
首次提交
2021年6月4日
首先提交符合 QC 标准的
2021年6月4日
首次发布 (实际的)
2021年6月10日
研究记录更新
最后更新发布 (实际的)
2021年8月27日
上次提交的符合 QC 标准的更新
2021年8月23日
最后验证
2021年8月1日
更多信息
与本研究相关的术语
其他研究编号
- UCopenhagen 514-0254/21-5000
计划个人参与者数据 (IPD)
计划共享个人参与者数据 (IPD)？
不
药物和器械信息、研究文件
研究美国 FDA 监管的药品
不
研究美国 FDA 监管的设备产品
不
此信息直接从 clinicaltrials.gov 网站检索，没有任何更改。如果您有任何更改、删除或更新研究详细信息的请求，请联系 register@clinicaltrials.gov. clinicaltrials.gov 上实施更改，我们的网站上也会自动更新.
Pulse flour的临床试验
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Seers Technology Co., Ltd.完全的
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Nordic Institute for Studies of Innovation, Research...University of Agder; The Institute of Transport Economics, Norway; Fredrikstad municipality, Norway 和其他合作者招聘中