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

Mount Saint Vincent University

Status: Completed

Conditions: Satiety; Food; Eating; Physical Comfort

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

Study type: Interventional

Funder types: Other

Identifiers

NCT04396275

2017-002

Details and patient eligibility

About

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.

Enrollment: 53 patients

Sex: All

Ages: 12 to 14 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Healthy boys and girls born at full-term
• do not receive any medications

Exclusion criteria

• Food sensitivities or allergies
• Dietary restrictions
• Health problems
• Learning, emotional or behavioral problems.

Trial design

Primary purpose: Basic Science

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: None (Open label)

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53 participants in 3 patient groups

Cooked whole navy beans

Experimental group

Description:

A meal consisting of cooked navy beans

Treatment:

Other: Food-1

Cooked whole yellow split peas

Experimental group

Description:

A meal consisting of cooked yellow peas

Treatment:

Other: Food-2

Cooked rice (control)

Experimental group

Description:

A meal consisting of cooked rice

Treatment:

Other: Food-3