Digestive Properties of Carbohydrate-based Foods

Purdue University

Status: Completed

Conditions: Appetitive Behavior; Obesity; Diabetes Mellitus, Type 2

Treatments: Other: White rice; Other: Wheat couscous; Other: Pearl millet couscous - made in USA; Other: Pearl millet thick porridge; Other: Pearl millet couscous - made in Senegal

Study type: Interventional

Funder types: Other

Identifiers

NCT03630458

1706019348

Details and patient eligibility

About

Gastric emptying rate, glycemic response, fermentation, and appetitive response are being assessed after consumption of traditional West African carbohydrate-based foods (pearl millet couscous, pearl millet thick porridge) and Western type carbohydrate-based foods (wheat couscous, white rice).

Full description

Anecdotal evidence suggests that couscous made from pearl millet (Pennisetum glaucum), hereby referred to as millet couscous, is highly satiating in populations living in the West African Sahel. Results from a previous human study conducted the investigators indicated that traditional West African foods made from pearl millet and sorghum (millet couscous, millet thick porridge, and sorghum thick porridge) exhibit markedly delayed rates of gastric emptying compared to Western foods (pasta, boiled potatoes, and white rice) in a population from Mali, Africa. The delayed gastric emptying rate of the thick porridges can be attributed at least partially to the impact of viscosity, while the cause of the delayed gastric emptying rate of the millet couscous remains unclear. The overall aim of this research is to determine why millet couscous exhibits a delayed rate of gastric emptying, while also assessing other digestive properties to gain a better understanding of the factors that could be contributing to this outcome. Therefore, gastric emptying rate, glycemic response, fermentation, and appetitive response are all being assessed for West African and Western foods in a population residing in the United States.

Enrollment: 15 patients

Sex: All

Ages: 18 to 50 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Normal body mass index (18.5 < BMI < 25 kg/m2)
• Normal fasting blood glucose

Exclusion criteria

• Diabetes
• Allergy to millet
• Allergy or sensitivity/intolerance to gluten
• History of gastrointestinal disease
• Pregnant or nursing

Trial design

Primary purpose: Other

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: None (Open label)

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15 participants in 5 patient groups

Pearl millet couscous - made in Senegal

Experimental group

Description:

Steamed pearl millet couscous - commercially produced in Senegal

Treatment:

Other: Pearl millet couscous - made in Senegal

Pearl millet couscous - made in USA

Experimental group

Description:

Steamed pearl millet couscous - pearl millet obtained from Senegal but processed and prepared in USA

Treatment:

Other: Pearl millet couscous - made in USA

Pearl millet thick porridge

Experimental group

Description:

Thick porridge prepared according to traditional West African methods with pearl millet obtained from Senegal but processed and prepared in USA

Treatment:

Other: Pearl millet thick porridge

Wheat couscous

Experimental group

Description:

Steamed wheat couscous - wheat flour processed and prepared in USA

Treatment:

Other: Wheat couscous

White rice

Active Comparator group

Description:

White rice - medium-grain prepared using a rice cooker

Treatment:

Other: White rice