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The Effect of Buckwheat and Couscous on Satiety and Food Intake in Young Adults

NCT04377282 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 22

Last updated 2020-09-01

No results posted yet for this study

Summary

A diet rich in whole grains has been linked to multiple beneficial health outcomes, including cardiovascular health, weight loss and a decreased risk of acquiring type 2 diabetes. However, grain products vary due to their botanical origin, composition, and post-harvest processing. While wheat is considered a dominant grain crop in Canada, the minor crops, including gluten-free buckwheat, become popular alternatives to wheat products such as couscous. Both buckwheat groats and couscous are traditionally consumed in the form of the porridge or side dish, however, their acute effects on satiety and food intake remain unknown. The objective of this study is to investigate the short-term effects of couscous and buckwheat on satiety and short-term food intake in young adult males.

Conditions

  • Food
  • Eating
  • Appetite

Interventions

OTHER

Food-1

Cooked buckwheat

OTHER

Food-2

Cooked couscous

OTHER

Food-3

Water

Sponsors & Collaborators

  • Mount Saint Vincent University

    lead OTHER

Principal Investigators

  • Bohdan L. L Luhovyy, PhD · Mount Saint Vincent University

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
NONE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Max Age
30 Years
Sex
MALE
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2012-03-31
Primary Completion
2020-03-15
Completion
2020-06-26

Countries

  • Canada

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT04377282 on ClinicalTrials.gov