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

Mount Saint Vincent University

Status: Completed

Conditions: Food; Eating; Appetite

Treatments: Other: Food-1; Other: Food-3; Other: Food-2

Study type: Interventional

Funder types: Other

Identifiers

NCT04377282

2019-085

Details and patient eligibility

About

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.

Enrollment: 22 patients

Sex: Male

Ages: 18 to 30 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Healthy
• 18-30 years

Exclusion criteria

• Smokers
• Taking medication
• Breakfast skippers

Trial design

Primary purpose: Basic Science

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: None (Open label)

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22 participants in 3 patient groups

Buckwheat

Experimental group

Description:

Cooked buckwheat

Treatment:

Other: Food-1

Couscous

Experimental group

Description:

Cooked couscous

Treatment:

Other: Food-2

Water

Experimental group

Description:

Potable water

Treatment:

Other: Food-3