The Effect of Buckwheat and Couscous on Satiety and Food Intake in Young Adults

Study Overview
=================
Brief Summary
-----------------
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.

Official Title
-----------------
The Effect of Buckwheat on Blood Glucose, Satiety and Food Intake

Conditions
-----------------
Food, Eating, Appetite

Intervention / Treatment
-----------------
* Other: Food-1
* Other: Food-2
* Other: Food-3


Participation Criteria
=================
Eligibility Criteria
-----------------
Inclusion Criteria: Healthy 18-30 years Exclusion Criteria: Smokers Taking medication Breakfast skippers

Ages Eligible for Study
-----------------
Minimum Age: 18 Years
Maximum Age: 30 Years

Sexes Eligible for Study
-----------------
Male

Accepts Healthy Volunteers
-----------------
Accepts Healthy Volunteers

Study Plan
=================
How is the study designed?
-----------------

Design Details

Primary Purpose: Basic Science
Allocation: Randomized
Intervention Model: Crossover Assignment
Interventional Model Description: Randomized crossover
Masking: None (Open Label)


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: Buckwheat<br>Cooked buckwheat | Other: Food-1<br>* Cooked buckwheat<br>|
| Experimental: Couscous<br>Cooked couscous | Other: Food-2<br>* Cooked couscous<br>|
| Experimental: Water<br>Potable water | Other: Food-3<br>* Water<br>|

What is the study measuring?
-----------------
Primary Outcome Measures

| Outcome Measure | 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 | 

Secondary Outcome Measures

| Outcome Measure | 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) | 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 |