Food Structure of Pulses and Satiety

Study Overview
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Brief Summary
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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.

Official Title
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Impact of Pulse Processing on Feelings of Appetite and Satiety

Conditions
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Appetitive Behavior

Intervention / Treatment
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* Combination Product: Pulse flour
* Combination Product: Pre-processed pulse flour


Participation Criteria
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Eligibility Criteria
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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).

Ages Eligible for Study
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Minimum Age: 18 Years
Maximum Age: 45 Years

Sexes Eligible for Study
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Male

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Design Details

Primary Purpose: Prevention
Allocation: Randomized
Intervention Model: Crossover Assignment
Interventional Model Description: A single-blind, randomised crossover design with one arm.
Masking: Single


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: Pulse flour<br>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. | Combination Product: Pulse flour<br>* Traditionally processed pulse flour in vitro digestion conditions were related to potentially influence appetite sensations.<br>|
| Experimental: Pre-processed pulse flour<br>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. | Combination Product: Pre-processed pulse flour<br>* Pre-processing of pulse flour was related to altered in vitro digestion conditions and thus suggested to potentially influence appetite sensations.<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Self-reported appetite assessment throughout the appetite test days | 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, with VAS 0-100 mm with 0 indicating no hunger or perceived ability to consume food / no satiety or no fullness) | 2.5 hours | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Secondary Energy Intake (kJ) of ad libitum meal | Differences in (secondary) energy intake after the test-meals at the ad libitum meal will be compared to the control condition | 30 min | 
| Satiety quotient (SQ) | Visual analogue scales (VAS) will be measuring differences in SQ consumption before and after the experimental condition compared to the control condition (0-100 mm with 0 indicating no hunger or perccieved ability to consume food / no satiety or no fullness) | 30 min |