The Effects of Lentil-containing Food Products on Satiety and Food Intake

Summary

The Lentil Satiety study will examine the effects of replacing wheat and rice with two types of lentils within food products (muffins and chilies) on satiety and food intake in healthy adults.

Conditions

• Appetite
• Satiety
• Food Intake

Interventions

OTHER

Small Green Lentil Muffin

Consumption of small green lentil muffin; consumption of ad libitum pizza test meal after 180 minutes

OTHER

Split Red Lentil Muffin

Consumption of split red lentil muffin; consumption of ad libitum pizza test meal after 180 minutes

OTHER

Wheat Muffin

Consumption of wheat muffin; consumption of ad libitum pizza test meal after 180 minutes

OTHER

Small Green Lentil Chili

Consumption of small green lentil chili; consumption of ad libitum pizza test meal after 180 minutes

OTHER

Split Red Lentil Chili

Consumption of split red lentil chili; consumption of ad libitum pizza test meal after 180 minutes

OTHER

Rice Chili

Consumption of rice chili; consumption of ad libitum pizza test meal after 180 minutes

Sponsors & Collaborators

• Agriculture and Agri-Food Canada

  collaborator OTHER_GOV

• Saskatchewan Pulse Growers

  collaborator OTHER

• Pulse Canada

  collaborator OTHER

• University of Guelph

  lead OTHER

Study Design

Allocation

RANDOMIZED

Purpose

OTHER

Masking

NONE

Model

CROSSOVER

Eligibility

Min Age

18 Years

Max Age

40 Years

Sex

ALL

Healthy Volunteers

Yes

Timeline & Regulatory

Start

2017-05-01

Primary Completion

2018-02-08

Completion

2018-02-09

Countries

• Canada

Study Locations