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The Effect of Navy Beans and Yellow Peas on Satiety in Children

NCT04396275 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 53

Last updated 2020-05-20

No results posted yet for this study

Summary

The frequent consumption of pulses is associated with multiple cardiometabolic benefits in adults including a lower risk for overweight and obesity. However, it remains unclear whether these effects are mediated through the short-term mechanisms, including enhanced satiety and reduced food intake (FI), or through the long-term metabolic effects triggered by regular consumption of pulses. The objective of this study is to investigate the short-term effect of cooked pulses served in the amount similar to their recommended serving of 175ml (3/4 cup) on food intake in 12-14y children, and gastrointestinal comfort over 2-hours. The secondary objective is to evaluate how children perceive the sensory characteristics of the meals made with the whole pulses.

Conditions

  • Food
  • Eating
  • Satiety
  • Physical Comfort

Interventions

OTHER

Food-1

Cooked whole navy beans (300 kcal)

OTHER

Food-2

Cooked whole yellow split peas (300 kcal)

OTHER

Food-3

Cooked rice considered as control (300 kcal)

Sponsors & Collaborators

  • Mount Saint Vincent University

    lead OTHER

Principal Investigators

  • Bohdan Luhovyy, PhD · Mount Saint Vincent University

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
NONE
Model
CROSSOVER

Eligibility

Min Age
12 Years
Max Age
14 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2017-08-01
Primary Completion
2018-03-31
Completion
2018-03-31

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 NCT04396275 on ClinicalTrials.gov