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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.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Buckwheat | Experimental | Cooked buckwheat |
|
| Couscous | Experimental | Cooked couscous |
|
| Water | Experimental | Potable water |
|
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Food-1 | Other | Cooked buckwheat |
| |
| Food-2 |
| Measure | Description | Time Frame |
|---|---|---|
| Food intake | The amount of energy (kcal) consumed ad libitum with the test meal (pizza lunch) two hours later. | 120 minutes |
| Subjective appetite | The subjective assessment of appetite parameters including a desire to eat, fullness, hunger and a prospective food consumption measured with 100 mm Visual Analogue Scales with two opposite statements at each end (e.g., for the hunger scale, 0 mm means not hungry at all, and 100 mm means very hungry). | 0-120 minutes |
| Measure | Description | Time Frame |
|---|---|---|
| Subjective feeling of physical comfort | The subjective assessment of wellness and gastrointestinal symptoms including a feeling of nausea, diarrhea, flatulence, and other parameters measured with 100 mm Visual Analogue Scales with two opposite statements at each end. | 0-120 minutes |
| Subjective perception of food palatability (pleasantness) |
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Inclusion Criteria:
Exclusion Criteria:
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| Name | Affiliation | Role |
|---|---|---|
| Bohdan L. L Luhovyy, PhD | Mount Saint Vincent University | Principal Investigator |
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| Mount Saint Vincent University | Halifax | Nova Scotia | B3M 2J6 | Canada |
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Randomized crossover
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| Other |
Cooked couscous |
|
| Food-3 | Other | Water |
|
The pleasantness of the meals measured with 100 mm Visual Analogue Scales with two opposite statements at each end (e.g., 0 mm means that food is not pleasant at all, and 100 mm means that the food is very pleasant). |
| 0, 120 minutes |