Food Structure of Pulses and Satiety

University of Copenhagen

Status: Completed

Conditions: Appetitive Behavior

Treatments: Combination Product: Pulse flour; Combination Product: Pre-processed pulse flour

Study type: Interventional

Funder types: Other

Identifiers

NCT04922125

UCopenhagen 514-0254/21-5000

Details and patient eligibility

About

Diets containing (whole) pulses have been associated with the potential to increase satiety (and acute food intake). In vitro digestion studies of pulses have shown that (thermal) processing has the potential to modulate macronutrient digestion kinetics. Changes in food (micro)strucutral properties have been identified to retard nutrient release, with a possible effect on appetite sensations. Based on distinct in vitro digestion behaviour, two differently processed pulse meals were chosen to be investigated in humans with the aim to confirm in vitro findings and gain a mechanistic understanding of the influence of structural aspects of pulses on appetite sensations.

Enrollment: 26 patients

Sex: Male

Ages: 18 to 45 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• BMI (between 18 and 30 kg/m2)
• Healthy men
• Age between 18-45
• Regular breakfast eaters (≥ 4 times a week)
• No allergies

Exclusion criteria

• Chronic diseases (diabetes, cardiovascular diseases, or other metabolic diseases that could affect the study)
• Use of daily prescription medicine
• Use of dietary supplements that could affect appetite (used within the last month up to or during the study)
• Smoking or use of any nicotine product (used daily within the last three months up to or during the study)
• Over 10 h of strenuous physical activity per week
• Participation in other clinical studies (participation within the last month up to the study or during the study)
• Food allergies
• Weight change of more than ±3 kg from screening until the trial will be completed
• Inability to comply with the procedures required by the study (including an 8-10 h fast before the trial days).

Trial design

Primary purpose: Prevention

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Single Blind

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26 participants in 2 patient groups

Pulse flour

Experimental group

Description:

Puree produced from pulse flours and with added oil and herbs/spices. To standardize test products on textural aspects, different levels of thickener will be added. All test products will be produced in the Future Consumer Lab at the Department of Food Science at the University of Copenhagen prior to the appetite test days. Pulse flour will be produced in the food-grade laboratory environment at the Department of Food Design and Consumer behavior and dried prior to use.

Treatment:

Combination Product: Pulse flour

Pre-processed pulse flour

Experimental group

Description:

Puree produced from pre-processed pulse flour with different structural aspects and with added oil and herbs/spices. To standardize test products on textural aspects, different levels of thickener will be added. All test products will be produced in the Future Consumer Lab at the Department of Food Science at the University of Copenhagen prior to the appetite test days. Pulse flour will be produced in the food-grade laboratory environment at the Department of Food Design and Consumer behavior and dried prior to use.

Treatment:

Combination Product: Pre-processed pulse flour