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The Effect of Different Types of Plant-Based Fiber in a Protein-Containing Meal During Satiety and Hunger States

NCT04601025 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 17

Last updated 2020-10-27

No results posted yet for this study

Summary

The study was carried out once a week on the same day and for three-week duration, with total of 17 randomly selected participants with ages between 18 and 24 years. The test foods containing different vegetable fiber sources (chickpeas and oats) were given to the participants every week as isocaloric, which have been the control food for a week. The satiety status was evaluated by visual analog scale (VAS) for total of five times as immediately before the test food consumption and at 30, 60, 90 and 120 minutes after consumption. Fasting and postprandial blood glucose levels were measured. A 24-hour retrospective food consumption record was obtained the next day.

Conditions

  • Appetitive Behavior
  • Satiety

Interventions

DIETARY_SUPPLEMENT

Yoghurt

200 ml plain full-fat yoghurt

DIETARY_SUPPLEMENT

Chickpea+Yoghurt

80 ml plain full-fat yoghurt + 70 gr cooked chickpea

DIETARY_SUPPLEMENT

Oat+Yoghurt

80 ml plain full-fat yoghurt + 100 gr cooked oat

Sponsors & Collaborators

  • Medipol University

    collaborator OTHER

  • Kutahya Health Sciences University

    lead OTHER

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
SINGLE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Max Age
25 Years
Sex
FEMALE
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2019-05-28
Primary Completion
2019-06-24
Completion
2019-10-10

Countries

  • Turkey (Türkiye)

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 NCT04601025 on ClinicalTrials.gov