Trial | NCT04601025  Report issue

Official Title

The Effect of Different Types of Plant-Based Fiber in a Protein-Containing Meal During Satiety and Hunger States

  • Phase

    N/A

  • Study Type

    Interventional

  • Status

    Completed No Results Posted

  • Study Participants

    17
The study was carried out once a week on the same day and for three-week duration, with total of 17 randomly selected participants with ages between 18 and 24 years. The test foods containing different vegetable fiber sources (chickpeas and oats) were given to the participants every week as isocaloric, which have been the control food for a week. The satiety status was evaluated by visual analog scale (VAS) for total of five times as immediately before the test food consumption and at 30, 60, 90 and 120 minutes after consumption. Fasting and postprandial blood glucose levels were measured. A 24-hour retrospective food consumption record was obtained the next day.
Study Started
May 28
2019
Primary Completion
Jun 24
2019
Study Completion
Oct 10
2019
Last Update
Oct 27
2020

Dietary Supplement Yoghurt

200 ml plain full-fat yoghurt

Dietary Supplement Chickpea+Yoghurt

80 ml plain full-fat yoghurt + 70 gr cooked chickpea

Dietary Supplement Oat+Yoghurt

80 ml plain full-fat yoghurt + 100 gr cooked oat

Yoghurt Experimental

Chickpea+Yoghurt Experimental

Oat+Yoghurt Experimental

Criteria 

Inclusion Criteria:

Age range of 18-24 years,
Studying at the university,
Not smoking,
Having normal BMI according to the World Health Organization (18.5-24.9 kg / m2),
Satisfy blood donation criteria,
Along with not suffering from diabetes,
Abnormal thyroid problem,
Gastrointestinal disorder,
Food allergy or intolerance

Exclusion Criteria:

Individuals who smoke,
Follow a special diet program,
Having eating disorder,
Vegan or vegetarian,
Do not consume legumes,
Having gluten or lactose intolerance,
Suffering from a chronic disease,
Pregnant or breastfeeding
No Results Posted