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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).
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.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Pearl millet couscous - made in Senegal | Experimental | Steamed pearl millet couscous - commercially produced in Senegal |
|
| Pearl millet couscous - made in USA | Experimental | Steamed pearl millet couscous - pearl millet obtained from Senegal but processed and prepared in USA |
|
| Pearl millet thick porridge | Experimental | Thick porridge prepared according to traditional West African methods with pearl millet obtained from Senegal but processed and prepared in USA |
|
| Wheat couscous | Experimental | Steamed wheat couscous - wheat flour processed and prepared in USA |
|
| White rice | Active Comparator | White rice - medium-grain prepared using a rice cooker |
|
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Pearl millet couscous - made in Senegal | Other | Pearl millet couscous (made in Senegal) was tested for gastric emptying rate, glycemic response, fermentability, and appetitive response. |
| Measure | Description | Time Frame |
|---|---|---|
| Gastric emptying rate | Breath test is being performed using 13C-octanoic acid mixed into test meals. | Acute study; 4 hours of measurement after consumption of test food |
| Glycemic response | Blood glucose is being measured using continuous glucose monitors. | Acute study; 4 hours of measurement after consumption of test food |
| Measure | Description | Time Frame |
|---|---|---|
| Breath hydrogen (fermentability) | Breath samples are being collected at certain intervals for 4 hours after consumption of test food and analyzed for hydrogen levels using a breath analyzer. Breath hydrogen levels are indicative of a food's fermentability. | Acute study; 4 hours of measurement after consumption of test food |
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Inclusion Criteria:
Exclusion Criteria:
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| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| Purdue University | West Lafayette | Indiana | 47907 | United States |
Individual participant data will not be made available to other researchers.
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| ID | Term |
|---|---|
| D009765 | Obesity |
| D003924 | Diabetes Mellitus, Type 2 |
| D001070 | Appetitive Behavior |
| ID | Term |
|---|---|
| D050177 | Overweight |
| D044343 | Overnutrition |
| D009748 | Nutrition Disorders |
| D009750 | Nutritional and Metabolic Diseases |
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| Pearl millet couscous - made in USA | Other | Pearl millet couscous (made in USA) was tested for gastric emptying rate, glycemic response, fermentability, and appetitive response. |
|
| Pearl millet thick porridge | Other | Pearl millet thick porridge was tested for gastric emptying rate, glycemic response, fermentability, and appetitive response. |
|
| Wheat couscous | Other | Wheat couscous was tested for gastric emptying rate, glycemic response, fermentability, and appetitive response. |
|
| White rice | Other | White rice was tested as a comparator for gastric emptying rate, glycemic response, fermentability, and appetitive response. |
|
| Appetitive response |
Hunger and fullness scores are being measured using a 10-cm scale (0 = weakest feeling of hunger or fullness and 10 = strongest feeling of hunger or fullness) after consumption of test food. Weaker feelings of hunger and stronger feelings of fullness are indicative of better outcomes. |
| Acute study; 4 hours of measurement after consumption of test food |
| D001835 |
| Body Weight |
| D012816 | Signs and Symptoms |
| D013568 | Pathological Conditions, Signs and Symptoms |
| D003920 | Diabetes Mellitus |
| D044882 | Glucose Metabolism Disorders |
| D008659 | Metabolic Diseases |
| D004700 | Endocrine System Diseases |
| D001522 | Behavior, Animal |
| D001519 | Behavior |