Food Structure of Pulses and Satiety

Overview

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.

Full Title of Study: “Impact of Pulse Processing on Feelings of Appetite and Satiety”

Study Type

  • Study Type: Interventional
  • Study Design
    • Allocation: Randomized
    • Intervention Model: Crossover Assignment
    • Primary Purpose: Prevention
    • Masking: Single (Participant)
  • Study Primary Completion Date: August 2021

Interventions

  • Combination Product: Pulse flour
    • Traditionally processed pulse flour in vitro digestion conditions were related to potentially influence appetite sensations.
  • Combination Product: Pre-processed pulse flour
    • Pre-processing of pulse flour was related to altered in vitro digestion conditions and thus suggested to potentially influence appetite sensations.

Arms, Groups and Cohorts

  • Experimental: Pulse flour
    • 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.
  • Experimental: Pre-processed pulse flour
    • 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.

Clinical Trial Outcome Measures

Primary Measures

  • Self-reported appetite assessment throughout the appetite test days
    • Time Frame: 2.5 hours
    • Visual analogue scales (VAS) will be measuring differences in perception of satiety, fullness, hunger and predicted prospective food consumption between the experimental condition compared to the control condition

Secondary Measures

  • Secondary Energy Intake (kJ) of ad libitum meal
    • Time Frame: 30 min
    • Differences in (secondary) energy intake after the test-meals at the ad libitum meal will be compared to the control condition
  • Satiety quotient (SQ)
    • Time Frame: 30 min
    • Visual analogue scales (VAS) will be measuring differences in SQ consumption before and after the experimental condition compared to the control condition

Participating in This Clinical Trial

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).

Gender Eligibility: Male

Minimum Age: 18 Years

Maximum Age: 45 Years

Are Healthy Volunteers Accepted: Accepts Healthy Volunteers

Investigator Details

  • Lead Sponsor
    • University of Copenhagen
  • Collaborator
    • KU Leuven
  • Provider of Information About this Clinical Study
    • Principal Investigator: Katharina Pälchen, PhD student – KU Leuven

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